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Fish and Chips
by Travis Jones
Tartar Sauce
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1/2 cup Mayonaise
1 Med Pickle, Rough chopped
1 Tbs White Wine Vinegar
1 Tbs Drained Capers
1 tsp Coarse Grain Mustard or Dijon
Pinch of Salt
Pinch of Pepper
Pulse together with blender and place in refridgerator until you are ready to serve your fish.
Batter
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1/2 Cup Flour
1/2 Tbs Baking Powder
1/2 Tbs Grated Lemon Zest, optional (I've used orange and it was great)
Pinch of Cayanne, I use all kinds of different seasonings and alot more than a pinch.
1 tsp Salt
1/2 tsp Pepper
1/2 Cup Water
1 Egg
Mix together all dry ingredients. Whisk in water, then whisk in egg.
Chips
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2 large Potatoes, sliced into wedges, peeling is optional
2 Tbs Olive Oil
Salt
Pepper
Garlic
Optional-Misc. spices such as Cajun or grilling spices. Fresh Rosemary or whatever tastes good.
Cooking Instructions -
Chips-
Heat 1 1/2 inches vegetable oil in frying pan.
Slowly add wedges so as to not drop oil temperature too fast.
Fry wedges for aproximately 4 minutes.
Remove and place on paper towels to drain.
Let cool 30 minutes.
Re-heat oil and slowly re-add wedges.
Fry until they reach desired color and crispiness.
Remove and place on fresh bed of paper towels to drain.
Immediately add salt, pepper and misc. spices.
Wedges can be placed in oven on cookie sheet at 250 degrees
to keep warm until fish is ready.
Fish-
Heat oil, apply thick coating of batter to fish fillets.
Slowly place in oil and let cook on each side for aproximately 3 minutes
or until golden and crispy.
Remove and place on fresh bed of paper towels to drain.
Immediately sprinkle a pinch of salt over fish.
Enjoy.
Drip any remaining fish batter into hot oil, bit by bit,
until a nice bunch of crunchy batter is fried to perfection.
Remove and drain on paper towels.
I call these "Crunchies".
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Seared Yellow Tail Sandwich
by Tino Bernazzani
-mix a little soy sauce and a small amount of ginger and wasabi paste
-let cubes/steak soak in bowl covered with saran wrap for 15min to an hour
-use a tab of sesame seed oil and sear on each side to seal in flavor
-place seared pieces in plastic wrap and seal up nicely.
Place in freezer for 5-15minutes.
-remove from freezer and slice into medallions.
While the fish is cooling in the freezer,
-take a piece of tin foil and place slices of cheese over the tomato (I used the vine ripe baby’s from the garden) and a slice of bread
-toast on low heat for 5 minutes until cheese is melted with the other bread slices
-combine the seared medallions and the toasted tomato, cheese and bread with a little lettuce, drizzled with a little lemon and you get a smooth, buttery sandwich. I like it better this way than eating it raw.
The best of both worlds, Delicious!!
Now stop reading this crap and get out there and shoot some of those tasty jacks....
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Cooking Abalone 101
by Tino Bernazzani
Here is one of my favorite ways to prepare abalone. Tried and true.
------What’s needed
-1/2lb of sliced abalone, 1/4" (portions are for 2-4)
-Vegetable oil or butter
-Bread Crumbs, crushed Ritz crackers, Corn Flakes, etc
-eggs (2-3)
-Tenderizer or pounding mallet
------Optional
-Mozzarella or Jack cheese, shredded
-Rooster Chili sauce
-Parmesan cheese, grated
-Take abalone pieces and rinse them with water.
-Pad dry with paper towel.
-On a plastic cutting board, use tenderizer lightly but firm. You can feel the tough spots, and work them accordingly. Try not to over pound creating holes or tears in the pieces. Use saran wrap to keep the pounding splatter localized.
-set up two large flat bowls, the first with the eggs, which need to be whipped, and the second with the bread crumbs (I like to add a little parmesan to the crumbs).
-Take the abalone pieces one at a time and dip them in the whipped egg, then into the bread crumbs, coating both sides evenly. Place on a dry cutting board or plate in prep for frying.
-Heat up your oil or butter using just enough to cover the bottom ¼ of the pan. Set on medium heat, trying not to get too hot.
-Lay your pieces in three at a time, by the time you lay the third piece in you should flip the first and so on. ABALONE COOKS FAST, 10-30 seconds on each side should be more than enough. If you cook it too long it will turn rubbery. If the pieces start to curl, they are done. Try to get the oil/butter hot enough so pieces turn a nice brown color.
-Once cooked lay over a bed of paper towels to drain. Pad dry and enjoy!
-Optional –if you quickly pad them dry after pulling from pan, sprinkle a little cheese over each piece individually. Very good with Jack cheeses, or Mozzarella.
Serve after the cheese has melted. I like mine with a strip of Rooster Chili sauce. Fantastic!
Lengthy process but guaranteed not to have any left-overs.
***In the pictures you can see I opted with crushed Ritz crackers instead of bread crumbs, works great.
The last picture was to celebrate a trip to my favorite local winery. Since I sell stuff too, SO I get a nice discount.
Ahhh, I love living in Northern California....
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