Friday, June 25, 2010
Tuesday, June 22, 2010
Crispy Fried Fish from Thomas Keller's Ad Hoc Cookbook
One recipe cooked in two different kitchens to check out the results. I used orange roughy (I know, a poor sustainable choice ... I'll make a wiser selection the next time) ... because I thought it would stand up well to deep frying.
The batter is truly fantastic ... nice and light. I did cut the recipe for the batter in half, which seemed to work just fine despite the advice to the contrary in the cookbook (these are the proportions for half the batter: 3/4 c. whole milk, 4 tab. butter, 1/4 c. warm water, 1 tsp. active dry yeast, 1-1/3 c. all-purpose flour, pinch salt, 1 tsp. granulated sugar, 1 egg lightly beaten, pinch baking soda). I served the fried fish, as recommended, on flour tortillas with shredded cabbage, Piment d'Espelette Aioli and fresh lime juice. (You do not need the creme fraiche that Keller suggests -- not with the aioli).
I also cured the fish in a brine as instructed, which I've never done before to fish, and boy does it ever make a difference -- really enhances the flavour.
Opened a bottle of New Zealand Sauvignon Blanc to serve with dinner (along with some herbed, roasted fingerling potatoes and steamed green beans). The citrusy tones in the wine was a nice complement to the meal. A Spanish Albarino would probably have worked well too.
Recipe gets my vote as a TK keeper. I'll be sure to make this again.
The batter is truly fantastic ... nice and light. I did cut the recipe for the batter in half, which seemed to work just fine despite the advice to the contrary in the cookbook (these are the proportions for half the batter: 3/4 c. whole milk, 4 tab. butter, 1/4 c. warm water, 1 tsp. active dry yeast, 1-1/3 c. all-purpose flour, pinch salt, 1 tsp. granulated sugar, 1 egg lightly beaten, pinch baking soda). I served the fried fish, as recommended, on flour tortillas with shredded cabbage, Piment d'Espelette Aioli and fresh lime juice. (You do not need the creme fraiche that Keller suggests -- not with the aioli).
I also cured the fish in a brine as instructed, which I've never done before to fish, and boy does it ever make a difference -- really enhances the flavour.
Opened a bottle of New Zealand Sauvignon Blanc to serve with dinner (along with some herbed, roasted fingerling potatoes and steamed green beans). The citrusy tones in the wine was a nice complement to the meal. A Spanish Albarino would probably have worked well too.
Recipe gets my vote as a TK keeper. I'll be sure to make this again.
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