Today is one of my husband’s favorite days… the day I make him homemade fish and chips. He is half Irish and half Italian (with a fun fun fun extended family!), and his 97% Irish mother (truly- we did a DNA test) loves to order this Irish staple when we’re out at different restaurants.
I, myself am not a huge fan of seafood. I’ve tried… it’s just never been anything my taste buds have ever really enjoyed. Luckily, cod covered in beer-batter seems to be one of the ways (maybe the only way) that I can enjoy a Lenten fish dish. So while this Lenten meal is Chris’ absolute favorite — seriously, he looks forward to Fridays in Lent because of it — I also enjoy it quite a bit as well!
As a brief side note, I find it funny and ironic that today is also the feast of St. Polycarp… (get it? “carp”)
Lenten Fish & Sweet Potato Chips
Sweet Potato Chips
- 3-4 medium sized sweet potatoes
- Garlic salt
- Preheat oven to 450F
- Peel the potatoes. Cut in half twice (once width-wise, once lengthwise). This should leave you with four quarters of each potato.
- Take one quarter and lay it flat. Cut in half lengthwise. Then take those two halfs and cut them in half lengthwise. This should leave you with strips of potato that look like fries instead of wedges. Toss cut fries into a large mixing bowl. Repeat until all the sweet potatoes have been cut into fries. (I’ll post some pictures tonight in case this is confusing!)
- Drizzle with olive oil and then dowse with the four seasonings. Toss the sweet potatoes around to make sure the seasoning gets on all the fries.
- Transfer the fries to a baking sheet and place on the middle rack in the oven for 20-30 minutes. Typically I set the timer for 20 and leave the fries in for longer if they need more time. Pull them out when they’re color gets lighter and the edges are a little crisp (not black). See picture above for reference.
- 1lb of fresh or frozen cod filets
- 1 egg
- ¼ cup of beer (hard cider or even club soda works as well)
- 1/8 tsp Cayenne
- 1/2 tsp Paprika
- 1/4 tsp Pepper
- 1/2 tsp Salt
- 1/2 cup Tapioca flour
- Olive oil
- Cut filets into pieces that are anywhere from 3-5 inches long (imagine the fried fish pieces you get at restaurants).
- In a large frying pan, pour olive oil until the entire bottom of the pan is covered. Turn on heat to medium-high.
- Take 3-4 paper towels and put them on a plate next to the stove. This will be used to drain the excess oil from the fish after frying.
- In a medium sized mixing bowl, whisk the egg. In another medium sized bowl, mix all the dry ingredients and beer.
- One by one, take a piece of cod and coat with egg, then with the batter. Carefully drop the cod into the oil and let cook for 2-3 minutes on each side, using tongs to flip. I usually have about 3-4 pieces cooking at one time. (hint: while those pieces are cooking, take a few more and coat with egg and batter, and let those pieces sit in the batter while you wait so they can be ready to go when the time comes).
- When the pieces are golden brown on both sides, remove from oil and place on the plate with the paper towels.
- After about 2 minutes, go for round two: take the fried pieces and recoat in egg and batter, then cook in oil one more time.
- Repeat steps 5-7 until all the pieces have a nice, thick, golden brown coating. Serve immediately.
Happy Fasting 🙂