Making the Best Fish and Chips
Buying food and reading labels can be a dizzying task. One can't help but be overrun with questions like - Is this good for me and my family? Is it safe to eat? Where did this come from? Is this sustainable? Reading labels can work most of the time, but what if there’s no label, as with fish? You would think if a fish has been around since the beginning of time and spawned billions of eggs - there wouldn’t be any problem, right? But not so fast, too much of anything can be harmful, even cod.
Here's a solution - Seafood Watch, provided by the same folks who operate the Monterey Bay Aquarium; which by the way is a fantastic experience to visit in itself. I’ve had the occasion to visit for both leisure and as a keynote speaker and celebrity chef a few years back to kick off the Monterey Food & Wine Classic.
Pardon me while I digress, I will get right back to cod...While I have you in Monterey, I want to mention a one degree of separation between John Steinbeck’s Cannery Row (the gritty side of life in this seaside post depression novel) and lovely Monterey. One of my friend’s families was the basis of a character in Steinbeck's tome. It is also that same good friend, Bert Cutino from the famed Tortilla Flat neighborhood on Canary Row who owns the famed Sardine Factory, a must stop when in town.
Now, back to the cod. With it’s mild flavor, low fat content and a dense, flaky white flesh, it's no wonder cod is one of the most common fish used for fish & chips along with haddock and plaice. But, did you know it is currently at risk from over fishing in UK, Canada and other Atlantic waters? So be in the know with Seafood Watch. Use this guide to find ocean-friendly alternatives to seafood on the Seafood Watch “Avoid” list. It’s a good thing to use discretion and follow their lead so in the future when we are calling all cods, there are still some around.
Best Choices: Cobia (US farmed), Cod- Pacific (trap, hook-and-line, longline from AK)
Good Alternatives: Cod- Atlantic (Northeast Arctic and Iceland), Cod- Pacific (U.S. trawl)
Avoid: Cod: Atlantic, Iceland and Northeast Arctic (trawled), and Pacific (imported)
The carbonation in the beer makes the batter exceptionally airy and produces a crispy coating. Malt vinegar is a British favorite on fish and chips.
George's Beer Batter Cod
Recipe by George Hirsch, Know Your Fire Cookbook, Putnam 1997
1 1/4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
Freshly ground black pepper to taste
2 eggs
1 teaspoon hot sauce
1 cup beer, a strong full flavored Stout or IPA
vegetable oil for frying
2 pounds cod fillet, cut into serving pieces
Malt vinegar for serving
Combine 1 cup of the flour, sugar, baking powder and black pepper in a medium bowl. Stir in the eggs and hot sauce. Slowly pour in the beer, stirring constantly, until the foam subsides and the batter is smooth. Let the batter rest for 15 to 20 minutes.
Heat 2 to 3 inches of oil to 370 degrees F. in a deep sauce pan or deep-fat fryer.
Dredge the the cod in the remaining 1/4 cup flour, shaking off any excess, and dip into the batter.
Carefully slip the pieces into the hot fat and cook until brown on both sides, turning once. Drain on paper towels. Serve with french fries and malt vinegar.
National OCD
Why wait for National Oatmeal Cookie Day (OCD) on March 18th. Now is the time to make a big batch. I created this recipe with a healthy spin on the cookie, see the apple sauce and no oil. But you'll just have to see for yourself - oh and share with the kids. The true secret is in the quality of the rolled oats. Now, who doesn't like a fresh-baked oatmeal cookie?
George's Low Fat Oatmeal Cookies
Recipe by George Hirsch | Makes 1 1/2 to 2 dozen cookies
From George Hirsch Living it UP! TV series companion cookbook
6 Tablespoons butter
1/4 cup apple sauce
1/2 cup brown sugar
1/2 cup sugar
2 egg whites
1 1/2 rolled oats (not quick-cooking)
3/4 cup all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup raisins
1 teaspoon vanilla
2 Tablespoons pecans, chopped
Preheat oven 350° F. Follow Recipe Below
Mix the butter, applesauce, brown sugar, sugar, egg and vanilla. Beat until creamy. Sift the flour with salt and baking soda. Add to creamed mixture, blending well. Fold in the oats, raisins and nuts.
Make into 1-inch balls and place on a cookie sheet. Bake for 9-11 minutes or until the edges begin to set.
TIP: Do not over bake! The cookies will carry the heat and continue to bake when removed from the oven.
The Best Chocolate Sauce.
This is one of those sauces that is a must in every chef's repertoire. It's a classic. In a matter of minutes you can turn a simple sweet into chocolate decadence. So set aside the guilt and go ahead - dip, drizzle and dunk your way through fresh strawberries, ice cream and cake. Make it for your Valentine, they will be delighted you did!
A few bits on chocolate:
One study has shown that the smell of chocolate may actually relax you by increasing theta waves in the brain. Yes, we all have them.
Does chocolate contain any nutrients? Yes, it does, in small amounts. A 1.5-ounce milk chocolate bar contains recommended daily values of the following vitamins and minerals:
• 3 grams of protein • 15% of the Daily Value of riboflavin • 9% of the Daily Value for calcium • 7% of the Daily Value for iron.
When choosing chocolate, look for a shiny finish, which is a sign that the chocolate was heated at the right temperature for the right amount of time. Also, look for a crispy snap when chocolate is broken into pieces. Choose a good chocolate source for sauce like Lindt, Callebaut, or Scharffen Berger. In a pinch chocolate chips will do. This very decadent sauce is ideal served with fresh strawberries. Note: this chocolate sauce recipe is not ideal for coating dipped strawberries. That's another post.
George's Best Chocolate Sauce
Recipe by Chef George Hirsch | Makes about two cups
chefgeorgehirsch.com
8 ounces semisweet chocolate, chopped
3 Tablespoons pure cane granulated sugar
3/4 cup cream
3 Tablespoons corn syrup
1 teaspoon pure vanilla extract
Optional: 1 Tablespoon Brandy or Grand Marnier
Place chopped chocolate in a bowl and set aside.
Place cream, sugar, and corn syrup in a small pot. Heat to a boil stirring constantly. As soon as it reaches a boil pour directly over chocolate and stir until all chocolate has melted. Add vanilla and brandy.
Use immediately or cool, cover and refrigerate for up to two weeks. To reheat, heat the amount you need over a double boiler and stir until just melted.
George Hirsch Lifestyle TV Series
Join me next week, right here at Daily Food when I share with you and release the all new 3 minute video trailer to my new public television series, George Hirsch Lifestyle.
In every episode I invite you into my home-studio kitchen where I cook, bake, and even grill my mouthwatering favorite recipes, such as; apple strawberry rhubarb pie, oven-fried garlic chicken and pork tenderloin sliders. I also will take you to visit my favorite local places and sources for fresh ingredients—taking you behind the scenes to drop-in on sustainable artisan producers in the heart of the Hamptons.