ENGLISH STYLE BEER BATTERED FISH

Growing up we rarely went out to eat but when we did we had our special go-to places. One of them was H. Salt Fish and Chips. Boy did I love when my dad would bring home the crispy fried cod with fries and small cups of malt vinegar! 

 

As an adult I had the wonderful opportunity to take my daughters to England where we experienced first-hand true English fish and chips. Oh, it was even better than I remembered - it was light and crispy on the outside and on the inside the fish was white, moist and flaky. Like my childhood memories the blokes in England served it with the malt vinegar and it gave it that extra kick of malted barley (kinda like beer). And they really did serve it in a newspaper!

 

The fish is not difficult to make and you can have it done in under half an hour with items you probably have on hand.

Dredge your fish pieces.

Mix up the batter: flour, salt, baking powder and beer.

Dip the pieces in the batter and place into hot oil – cooking 3-4 minutes flipping and cooking another 3-4 minutes.

 

Drain on paper towels (or clean newspaper

if you’re feeling English) and serve right away. 

Yields 4-6 servings

 

INGREDIENTS:

1 ½ pounds cod (or other firm white fish)

1 cup all-purpose flour (plus some for dredging)

1 teaspoon salt

1 teaspoon baking powder

1 ½ cups lite beer (can substitute carbonated water but lacks same flavor)

oil for frying (vegetable or canola)

 

PREPARATION:

• Cut fish into desired size pieces (I like as close to 2” x 4 ½”)
• Pour dredging flour on a flat plate (about ¾ cup) – dredge all the fish pieces shaking off any excess flour.
• In a large skillet pour in about 1” of oil and begin to heat to 375 degrees.
• In a medium mixing bowl combine flour, salt, baking powder and beer. Mix thoroughly.
• Dip dredged fish into batter and then gently place into skillet with hot oil.
• Fry the fish for 3-4 minutes on each side (until nice and golden brown). 
• Place done fish on paper towel (or clean newspaper) and serve immediately.

 

SERVING SUGGESTIONS:

Serve with oven fries or French fries (chips).

Make onion rings or zucchini rounds with any left-over batter.

PERSIMMON QUICK BREAD

I have never tried persimmons before and a friend, Loretta offered some to me so I thought yes, I will try them and bake with them. 

 

Who knew that there were different types of persimmons? Well Loretta gave me two types, Fuyu and Hachiya. The Fuyu is the smaller one most resembling a tomato. The day I picked up the fruit, she served them to me and my husband for lunch. They were beautifully placed on a green salad. They were thinly sliced and the peel was left in place. They were delicious and so sweet.

 

The larger one (Hachiya) takes a long time to ripen. It’s very astringent and the tannins don’t taste good so let them get super-duper soft before attempting to eat them. It took a good 10 days for them to be ready for baking. When I took a try, they were squishy in consistency and very sweet in taste.

 

I used both types of persimmons in this recipe. I peeled them and pureed them in a blender. The finished puree reminded me of a pumpkin consistency so, I decided on baking a quick bread. We usually do banana or pumpkin in our house – but move over there is a new fruit in my repertoire, “Persimmons!”

Here is how I did my quick bread:

In a small bowl combine raisins and bourbon – let soak. If you prefer not to use alcohol you may substitute apple juice.

 

Butter loaf pans. Line with parchment paper and butter again. I'm doing the miniature loaf pans because I'm sharing with friends ; ) 

In a medium bowl sift the dry ingredients - flour, baking soda, baking powder, sea salt, nutmeg and sugar. 

In a large bowl combine the wet ingredients melted brown butter (with all the bits), eggs and persimmon puree and using an electric mixer, mix on slow until fully combined.

Slowly add the dry ingredients 1/3 at a time to wet ingredients continuing to mix on low until all is thoroughly combined.

Add the bourbon-soaked raisins (including bourbon), pecans and chocolate chips – mix by hand with spatula or wooden spoon.

 

Pour batter evenly into the 2 loaf pans or 10 minis.

 

If adding streusel to the top, with your fingers roughly combine flour, sugar and butter. Sprinkle evenly on loaves. 

Yields 1 large or 10 mini loaves

INGREDIENTS:

1 ½ cup whole wheat flour

1 ½ cup all-purpose white flour

1 ½ teaspoon sea salt

2 teaspoons baking soda

½ teaspoon baking powder

1 teaspoon freshly ground nutmeg

2 cups sugar

1 cup brown butter (melted until brown, cooled)

4 large eggs

2 cups persimmons (pureed)

2/3 cup bourbon

1 cup dried currants (optional)

2 cups pecans (toasted and chopped), may use walnuts as alternate

1 cup of semi-sweet chocolate chips

 

Streusel top optional:

½ cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

½ cup granulated sugar

6 tablespoons butter (chilled)

 

PREPARATION:

• In a small bowl combine raisins and bourbon – let soak.  
• Preheat oven to 350 degrees.
• Butter 2 loaf pans. Line with parchment paper and butter again. 
• In a medium bowl sift the dry ingredients - flour, baking soda, baking powder, sea salt, nutmeg and sugar.
• In a large bowl combine the wet ingredients melted brown butter (with all the bits), eggs and persimmon puree and using an electric mixer, mix on slow until fully combined.
• Slowly add the dry ingredients 1/3 at a time to wet ingredients continuing to mix on low until all is thoroughly combined.
• Add the bourbon-soaked raisins (including bourbon), pecans and chocolate chips – mix by hand with spatula or wooden spoon.
• Pour batter evenly into the 2 loaf pans
• If adding streusel to the top, with your fingers roughly combine flour, sugar and butter. Sprinkle evenly on loaves. 
• Bake for 1 hour or until toothpick comes out clean. 
• Remove from oven but allow bread to completely cool in the pan. 
• Flip bread out of pan, remove parchment paper, slice and enjoy.
• Good with butter, jam or vanilla ice cream.

*May be made in 10 miniature loaf pans – butter and line as described. Adjust baking time to 40 minutes.

ALMOND JOY COOKIES

Because sometimes you feel like a nut! I always loved that catchy jingle and almond joys happen to be on the top of my candy bar list so why not on the top of a cookie list too?

These cookies have a grown-up touch because I use dark chocolate instead of milk chocolate. I know when you make these you’ll be tempted to eat them right out of the oven – BUT WAIT they are so much better when they’ve cooled down and get that gooey texture that so resembles mounds counterpart.

Yields 24 Cookies

Ingredients:

1 ¼ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter (1 stick)

1/3 cup granulated sugar

1/3 cup dark brown sugar

1 teaspoon pure vanilla extract

1 egg (from the fridge)

1 ¾ cup dark chocolate chips (1/4 cup for drizzling)

1 cup sweetened coconut flakes

¾ cup sliced almonds

 

PREPARATION:

• Preheat oven 350 degrees. Place rack in center of oven.
• In a small bowl combine dried ingredients – flour, baking soda, and salt. Set aside.
• Using an electric mixer, cream together butter, white granulated sugar and brown sugar.
• Mix in the vanilla and egg.
• Slowly combine the dried ingredients into the wet ingredients and mix until thoroughly combined.
• Add chocolate chips, coconut flakes and sliced almonds. Hand mix until well incorporated.
• Scoop a tablespoon of dough on a cookie sheet(s) with silpat mat or covered with parchment paper. Makes 24 Cookies.
• Bake on rack in center of the oven for 12-15 minutes (watch closely and remove upon slight browning).
• Let cool completely on baking tray before moving to cooling rack.
• In a ziplock baggie place 1/4 cup of dark chocolate chips and microwave on medium heat until melted. Cut corner tip and drizzle each cookie with chocolate. Allow drizzle to cool before storing.

Store in air tight container for 3 days.

PEANUT BUTTER COOKIES

When I was a kid I remember getting a spoon and eating peanut butter straight from the jar. The jar was then passed around from me to my brother and then to my sister..repeat. These days, I don’t eat as much peanut butter as in my youth but I can say there is always a jar in the cupboard. 

My hubby asked me to make him some cookies. I made him these peanut butter cookies because I was bored making him oatmeal cookies after oatmeal cookies. To my pleasant surprise these became the new "Favorite" recipe! Since the beginning of Covid-19 (March 2020) I think I’ve gone through 3 or 4 jars for cookies alone. The recipe is simple and delicious. Try them and please tell me how you like them.

Yields 24 Cookies

INGREDIENTS:

2 cups crunch peanut butter

1 ¼ cups dark brown sugar (firmly packed)

4 tablespoons unsalted butter (melted and cooled)

¼ teaspoon salt

2 large eggs (straight from the fridge)

1 teaspoon pure vanilla extract

1 teaspoon baking soda

2 tablespoons cornstarch

½ cup granulated sugar (for coating cookies)

 

PREPARATION:

Preheat oven 350 degrees. Place rack in center of oven.

Using an electric mixer, cream together the peanut butter, dark brown sugar, melted butter and salt.

Beat in one egg at a time.

Mix in the pure vanilla extract.

Sprinkle on the baking soda and the cornstarch and then continue to mix until fully combined.

Scoop a tablespoon of dough and roll into a ball. Place on cookie sheet covered with silpat or parchment paper. Keep the cookies 2 inches apart.

Refrigerate for 10-15 minutes.

Roll each ball into sugar and flatten in crisscross pattern with fork.

Bake on rack in center of the oven for 15-17 minutes.

Let cool completely on baking tray before moving to cooling rack.

Store in air tight container for 3 days – if they last that long!

Kid Approved!

MOLASSES COOKIES

OKAY I gotta admit, this was my first attempt on molasses cookies and they are really good. These are a crunchy cookie that tastes wonderful when dipped in a cold glass of milk – and I am not a big milk drinker. 

The name of this cookie may change…I wasn’t sure what to call them, they could be considered spice cookies? I decided on molasses since I went out and bought a bottle of Brer Rabbit Molasses. You decide ; )

Yields 24 Cookies 

INGREDIENTS:

2 cups all purpose flour

3 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

1 teaspoon salt

¾ cup shortening (crisco)

1 cup granulated sugar

4 tablespoons molasses

½ teaspoon pure vanilla extract

1 egg (from the fridge)

 

additional ½ cup granulated sugar (for coating cookies)

 

PREPARATION:

Preheat oven 350 degrees. Place rack in center of oven.

In a medium bowl combine dried ingredients – flour, baking soda, cinnamon, ginger, cloves, salt. Set aside.

Using an electric mixer, cream together shortening and the 1 cup of sugar.

Mix in the vanilla and egg.

Slowly combine the dried ingredients into the wet ingredients and mix until thoroughly combined.

Scoop a tablespoon of dough and roll into a ball. Roll into sugar and place on cookie sheet covered with silpat or parchment paper. Keep the cookies 2 inches apart.

Bake on rack in center of the oven for 12-15 minutes.

Let cool completely on baking tray before moving to cooling rack.

Store in air tight container for 3 days.