We both work inside so we always make it a point to spend as much time as possible outdoors once we call it a day (or a week) at the office and the lab. In Pennsylvania you spend most of the winter cooped up in your apartment so this time of year it seems like a sin not to head outside at the very first opportunity. But we have a confession to make. We’ve been breaking our own cardinal rule quite a bit over the last few days. In fact, we’ve spent very little time outdoors and instead our bums seems to be permanently attached to the couch. Why is that, you may ask?
The OLYMPICS, of course!! That’s right, The Spatularettes are true Olympic addicts! We just can’t seem to get enough oft the fanfare, the competition, the patriotism, the Visa commercials, or the way that Ryan Lochte looks in his bathing suit. 😉 We’re willing to drop just about everything to catch that next gold medal event.
Another fun fact about Tall and Small: we have a true obsession with all things British–our apologies to anyone we’ve ever subjected to our British accents. So what’s a girl to do when her two favorite things come together for two glorious weeks? Uhhhhh, make some awesome food! Duh!
Nothing seems more British than the classic Fish and Chips. We decided to spatularette it up a bit and turn it into a fun slider. All of the components of this British meal come together as a little hand held sandwich so its perfect for serving at parties or picnics, and a great way to get kids to try something new! This is the first time we ever beer battered and fried, but were surprised at how easy it was. Just a little disclaimer, Tall One has terrible ventilation in her kitchen, and her apartment was smelling a little bit… fishy… for a few days after Opening Ceremonies. So crank up your fans, turn on your fryers and celebrate Great Britain, American style!
-1 lb cod
-12 oz bottle of beer
-2 cups flour
-3 tsp Old Bay
-1 large potato
-Canola or vegetable oil for frying
-8 slider buns
Optional for serving:
Pour the canola or vegetable oil about three inches deep into a heavy bottom pot or a dutch oven. Turn the heat to medium-high. Ideal frying temperature is 375 degrees and it will take 15-20 minutes for your oil to get up to heat.
While the oil is heating, prepare the potatoes and fish. Simply slice the potato into 1/4 inch rounds and set aside until ready to cook. When the oil is hot, add all of the potatoes at once and fry for 10-15 minutes or until crispy and golden brown. Drain the potatoes on a paper towel and generously salt them with sea salt. Keep the potatoes warm in the oven while the fish cooks.
To make the beer batter, pour the bottle of beer into a large bowl. Whisk in 1 1/2 cups of flour and 2 tsp of Old Bay seasoning until smooth. In a medium bowl, combine 1/2 cup of flour and 1 tsp of Old Bay.
Cut the fish into 3 inch piece. Submerge the fish in the beer batter and then coat it in the flour mixture before sliding it into the oil to cook for about 5 minutes. Repeat with each piece of fish. Don’t try to squeeze too much fish into the oil. You’ll probably need to fry it in 3 separate batches unless you have a very large Dutch oven. Once the fish is golden brown, remove it from the oil with a slotted spoon and allow it to drain on a paper towel. Keep warm in the oven until ready to serve.
To assemble the sliders, place one “chip” and one piece of fish on each slider bun. Serve with the toppings of your choice. We topped ours with a spicy slaw and lemon wedges.
**Fish and chip recipe is courtesy of the one and only Paula Deen.
(Fish and) chip chip cheerio mates!!
Tall and Small