Mr. Potato Head is going by simply “Potato Head” now. Hasbro is making the toy gender neutral after 70 years in production. A spokesperson for the company says kids project their own experiences onto the iconic Potato, including making a family. She says culture has evolved and the company doesn’t want to limit options when it comes to gender identity or family structure. They plan to sell boxed sets that don’t represent a normative family and will re-brand the classic spud as “Potato Head” starting this year.Unbelievable Huh? It does remind me though, of my fish and chips recipe.
Fish and Chips with Tartar Sauce
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Kosher salt, to taste
About 2 cups very cold light beer
Extra flour for dredging , chilled
2 1/2 pounds fresh cod, or other firm-fleshed white fish , cut into pieces
Oil for frying
Malt Vinegar, for serving
Tartar Sauce, for serving
For the Chips:
6 large Russet potatoes, peeled, sliced fairly thick and put in a large bowl of cold water until ready to fry
salt for sprinkling
oil for frying
quality British Malt Vinegar , for serving
For the Chips:
Heat the oven to 200 F.
Heat the oil in a deep fryer or a large heavy pan or Dutch oven until the temperature reaches over high heat until it reaches 325 degrees.
Thoroughly drain the sliced potatoes and blot them with paper towels to remove excess water. Once the oil is 325 carefully fry the potatoes in small batches to avoid overcrowding and fry for 2-3 minutes until pale and softened. Use a slotted spoon to remove them from the oil and let them cool to room temperature.
Increase the temperature to 375 degrees . Carefully add the fries again, frying in small batches, until they are golden brown and crispy, another 2-3 minutes. Remove with a slotted spoon, place them on a baking sheet or roasting rack, sprinkle with salt while they’re still very hot, and place them in the warmed oven while you’re frying the fish.
For the Fish:
Combine the flour, baking powder and salt in a large flat bowl. Pour in the cold beer and whisk until smooth (use the batter immediately, do not let it rest). In another large flat bowl add some extra flour for dredging.
Blot the fish with paper towels to remove excess moisture. Thoroughly dredge all sides of the fish in the flour and shake off the excess.
Dip the fish into the beer batter to thoroughly coat all sides, allowing some of the excess batter to drip off (but not too much!)
For Frying the Fish: You can either use a deep fryer or you can use a medium-sized skillet and fill it with oil to a depth of about an inch.
Heat the oil to 375. Carefully drop the fish into the oil.
Fry the fish in the deep fryer for 5-8 minutes or until nicely golden. If using a frying pan fry the fish for about 2 minutes on each side or until nicely golden. Remove the fish with a slotted spoon, letting the oil drop off, then place the fried fish on paper towels for a few seconds and serve immediately. (If you wait too long to serve the batter will get soggy.)
Serve with the chips, malt vinegar and tartar sauce
Tartar Sauce
1/2 cup good mayonnaise
2 tablespoons small-diced pickles or cornichons
1 tablespoon Champagne or white wine vinegar
1 tablespoon capers
1 teaspoon coarse-grained mustard
Pinch kosher salt
Pinch freshly ground black pepper
Place all the ingredients in a food processor or mini chopper and pulse several times until the pickles are chopped and all the ingredients are well mixed but not pureed.
