I'm sure if your like the rest of the world, you have been glued to the tube watching the 2012 Olympic Games over in London and rooting on your favorite sport.
While I asbolutely love gymnastics (my sister was a very good gymnast for many years and many of my weekends as a child were spent at gym meets) and who can forget the swimming (Ryan Lochte anyone?!) my all time favorite is the marathon!
Even though I am no where near being an elite runner, I have ran several marathons myself and countless halfs. There is a reason that they save this sport for the last part of the olympics... it's hardcore! Were not talking table tennis here!
I'm pretty sure that many of the athletes have not been imbibing on fish and chips and British ale until well after their events are over, however that isn't stopping the rest of the world. I will be sitting on my cushioned behind downing a cold one and eating this meal as I cheer on Ryan Hall and the rest of the US Olympic Marathon Athlete's to gold! Cheers!
Recipe by Williams-Sonoma
For the Batter:
1 cup AP Flour
1/2 tsp. baking powder
1/2 tsp. coarse salt
1/4 tsp. freshly ground pepper
1 cup beer
1 egg, separated
For the Chips:
4 large russet potatoes, each about 1/2 pound
Canola or corn oil for deep frying
4 pieces cod or tilapia fillet, each 3/4 inch thick, about 1.5 lb. total, pin bones removed
Coarse salt and ground pepper to taste
1 cup mayonnaise
1 tsp. minced garlic
1 Tbs. Dijon mustard
1 lemon, cut into wedges
Malt vinegar for serving (optional)
Ketchup for serving (optional)
1. To start the batter, in a bowl, combine the flour, baking powder and salt and pepper. Pour the beer into another bowl and whisk in the egg yolk. Make a well in the center of the flour mixture. Gradually whisk the beer mixture into the flour mixture until a smooth batter forms. Set aside.
2. To make the chips, peel and cut the potatoes. Spread on paper towels. Do not rinse.
3.Position a rach in the upper third of the oven and a rack in the lower third of the oven. Preheat to 450 degrees.
4. In a Dutch oven or a deep fryer over high heat, pour the oil to a depth of 3 inches and heat to 365 degrees on a deep fry thermometer. Add the potatoes in batches and fry until they begin to turn golden, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Turn off the heat under the oil. In a baking pan, spread the potatoes in a single layer. Bake on the top rack of the oven until crisp, about 5 minutes. Reduce the oven temperature to 200 degrees.
5. Meanwhile, pat the fish fillets dry and season with salt and pepper. In a small bowl whisk the egg white until soft peaks form and fold into the batter. Over high heat, return the oil to 365 degrees. Dip 2 fillets in the batter, allowing the excess to drip off. Lower them into the oil. Fry turning occasionally, until golden, about 5 minutes. Transfer the fish to an ovenproof platter and place on the lower oven rack. Repeat with the remaining fish.
6. In a small bowl, mix together the mayonnaise, garlic and mustard. Remove the potatoes and fish from the oven. Sprinkle the potatoes with salt and pile them on the platter with the fish. Garnish with lemon wedge. Serve with the mayo and ketchup and or malt vinegar.