Welcome to...New Zealand!

Our second weeks recipes are from...New Zealand!  In our research of the many recipes of New Zealand we found it interesting that many people in New Zealand enjoy fish and chips as a standard form of "fast" food.  So since it was a lazy early Autumn day here we decided we were in the mood for fish and chips. The market had fabulous cuts of fresh halibut today so it was as if it was made to be. 

Fish & Chips
(makes 4 servings)

Batter
10 Tbsp. Flour
1/2 a bottle of good beer (we used a strong, dark Porter)
1 tsp. Cayenne Pepper
1 tsp. Salt
1 tsp. Pepper
1 Tbsp. Olive Oil

1 cup Flour

1 Large Piece of Halibut, cleaned and fillet into small pieces

Chips
4 medium Russet Potatoes, cut into fries
1 Tbsp. Seasoning Salt.

1.5 L of Oil for Frying.

For the Batter, mix flour, beer, cayenne pepper, salt, pepper and olive oil. Place batter in the fridge for at least 45 minutes to cool, batter should be the consistency of pancake batter.  Fillet fish, rub with salt and set aside.

For the chips cut potatoes into fries and place in ice water for 30 minutes. Dry thoroughly.  Heat oil to 350 degrees  Fahrenheit. Fry fries in small batches for 6 minutes. Place on paper towel to dry.  Then fry again for 5 minutes to crisp, toss in seasoning salt. Serve warm.

For the fish, heat oil to 350 degrees Fahrenheit.  Coat fish in flour, then dip in batter to coat. Fry for 6-8 minutes depending on the thickness of the fish.  Drain on paper towel. Serve with homemade tartar sauce.

Homemade Tartar Sauce
1/2 cup Mayonnaise
1 Garlic Dill Pickle finely chopped
1 tsp. Dijon Mustard.
Salt/Pepper to taste

Mix Mayonnaise and Dijon together until blended, add pickle and salt and pepper to taste. Chill until ready to smooth.