The Summer Shack Cookbook
The Complete Guide to Shore Food
by Jasper White
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Pub. Ed. $25.00
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Bonus Content
The Summer Shack Cookbook
BEER- BATTERED FISH AND CHIPS
FOR THE BATTER
1 cup all- purpose flour
1 cup cornstarch
One 12-ounce can beer or ale
1 large egg
1 teaspoon kosher or sea salt
About 6 cups peanut, canola, or other vegetable oil for deep- frying
1 1/2 pounds (or a little more) skinless fish fillets (large flounder and fluke, haddock, hake, cod, pollock, ocean perch, or tautog), cut into 4 thin (less than 3/4 inch) slices
About 3 tablespoons Spiced Seafood Salt, or salt and freshly ground black pepper to taste
ACCOMPANIMENTS
Boardwalk French Fries
Summer Shack Coleslaw
Tartar Sauce
Lemon wedges
Malt vinegar
WORKING AHEAD
The batter can be made several hours in advance and refrigerated until ready to use.
1. To make the batter: Combine the flour, cornstarch, beer, egg, and salt in a large mixing bowl and whisk well. The batter will be very light—slightly thinner than a regular pancake batter. Cover and refrigerate for at least 20 minutes, or up to 3 hours.
2. Line a baking sheet with paper towels. Heat 3 inches of oil to 375ºF in a 4- to 5-quart Dutch oven over medium heat or in a deep fryer.
3. While the oil is heating, dry the fish fillets between several thicknesses of paper towels. Season with the spiced salt (or salt and pepper). Drop the fillets into the batter and toss with tongs to coat evenly.
4. When the oil is hot, lift the fillets one by one from the batter with the tongs, letting excess batter drip back into the bowl, and lower them into the oil, holding each fillet suspended in the oil for a few seconds to set the batter and prevent it from sticking to the bottom of the pot. The temperature of the oil will drop when the fish is added, but you overheated the oil, to 375ºF, to compensate for this. Don’t let the oil come back over 350ºF once it recovers. Fry the fillets until deep golden brown, about 5 minutes. Transfer them to the paper towel lined baking sheet with tongs. Serve the fish hot with the French fries, coleslaw, tartar sauce, lemon wedges, and malt vinegar.
SERVES 4 AS A MAIN COURSE
Reprinted from THE SUMMER SHACK COOKBOOK: The Complete Guide to Shore Food by Jasper White. Copyright (c) 2007 by Jasper White. Used with the permission of the publisher, W. W. Norton & Company, Inc.
The Summer Shack Cookbook
Enjoy seaside specialties anytime, anywhere with 200 recipes that “bring the style, fun and flavors of summer to your table all year long” (Bravo TV “Top Chef” judge Tom Colicchio). We’re talking classics like Clam Chowder (both Creamy Cape Cod and Coney Island Red), Beer-Battered Fish & Chips and Mostly Crab Crab Cakes, plus summertime sides, meat-centric mains and boardwalk treats like Corn Dogs. Dive into Jasper White’s The Summer Shack Cookbook to learn all you need to know to clean, season, steam, boil, grill and fry the sea’s delicious bounty. Master the basics of things like shucking and serving oysters or cooking lobster, and you can wow all who gather around your table. 2-color illustrations.
Softcover : 384 pages
Publisher: W.W. Norton & Co ( May 01, 2011 )
Item #: 13-369146
ISBN: 9780393340143
Product Dimensions: 7.5 x 8.812 inches
Product Weight: 29.0 ounces (View shipping rates and policies)
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