Beer Battered Fish

Batter Up
One of life’s more underrated joys is a basket of really good fish and chips. I love fish and chips. If there is even a whisper of it on a menu, I will order it. The problem is, just because it’s on the menu doesn’t mean it’s good. You would think it would be easy to make good fish and chips. Just batter some fresh fish and fry, right? The fact is that really good fish and chips is a bit of an art form.

The first issue is what batter to use. After much study and deliberation, I have decided that my favorite is beer-battered fish. There are plenty of other options out there including tempura, breaded, soda water battered like in our recipe for English Style Fish and Chips, and plenty of other options. I like the depth of flavor that the beer adds.

Second, no matter what batter you use, make certain your oil is hot. If your oil is not hot enough, the final result will be too greasy and not very appetizing. If the oil is too hot, you risk burning the crispy coating and having raw fish on the inside.

Also, don’t put too much in at once. Too many pieces at once will lower the oil temperature which we have established is a no-no. Depending on the size of the fish and whatever you are frying them in, start with a couple of pieces to give them plenty of time and room to get crispy. It is also very important to make sure your fish is dry and seasoned before dipping it into the batter. The batter will stick to the fish better if it is dry and at room temperature.

Third, do not drain your fish on paper towels or newspaper. Doing so will trap the steam and make the coating soggy. Use a cooling rack set in a sheet pan to keep the fish crispy.

Lastly, your choice of fish matters. Cod, more specifically Alaskan Cod, is traditional and has the best flavor in my opinion. Although, Halibut is a very close second but can be cost-prohibitive. But, you can make this with whatever you choose like tilapia, bass, and definitely with shrimp.

Beer Battered Fish Recipe
Yields 6 Servings
Adapted from I Wash You Dry

This crispy Beer Battered Fish Recipe is made with ingredients you can find in your pantry. The batter creates a crunchy coating around flaky, tender white fish. It’s delicious served with French fries. Read more…

Cioppino

Souper Bowl
The 49ers are in the Super Bowl this weekend and most of the Bay Area is excited. (There are a number of Raiders fans who just can’t bring themselves to watch, despite the departure of the team.) Around The Bay, there will be the usual parties with the usual nosh required to keep the energy up to support the team. Burgers? Sure. Brats? Of course. Guac? Wouldn’t be a party without it. If you want to go with something truly San Francisco for your Super Bowl party, I have a suggestion that is a bit outside of the box.

The recent opening of the local crab season has me thinking about cioppino, which couldn’t be any more authentically San Francisco, since it was invented in the late 1800s by Italian immigrant fishermen in North Beach. Legend has it that when a fisherman returned from fishing off the wharf empty-handed, he would walk around with a pot asking the other fishermen if they could chip in anything they could spare. The combination of fish and shellfish that made it to his pot became his cioppino and it was expected that, should the fisherman be successful on another day, he would then chip in some of his catch for another who was not as fortunate.

I love a good cioppino. In my mind you can never go wrong with mixed seafood in broth be it tomato-based or white wine and stock. It’s also pretty easy to feed a crowd. I will point out that this is not finger food. It requires a seat at a table with napkins and a place to put the shells. Perfect for Halftime.

Since cioppino was created to use whatever was available, there is no right or wrong mix of seafood for you to use. My daughter can’t have shrimp, which is a pretty standard component, so I will leave them out and use more mussels and clams. And, when it’s crab season, I will get a cleaned and cracked crab or two to throw in the pot. The legs go in whole, but I get the other meat out of the shell and top the stew with it before serving.

Cioppino Recipe
Adapted from Giada De Laurentiis and The Food Network
Yields 6 servings Read more…

Salmon Chowder

Books Of Life
I am a bookworm. I love everything about books. I like to read them. I like the smell of them. And, anytime I get to be in a room with a lot of books I feel centered.

For that reason, it should come as no surprise that one of my favorite places in the whole wide world is Powell’s Bookstore in Portland, Oregon. Anytime I find myself in Portland for either work or leisure, I try to carve out just a little bit of time to go to Powell’s.

To be fair, anywhere I go, I somehow end up in a bookstore whether I plan it or not. And, without fail, I will find myself in the cooking section of said bookstore because my addiction to books most vividly manifests itself in my cookbook collection. Cookbooks are my favorite souvenirs. To me, the best way to remind yourself about a place, its people, and its culture, is through its food.

I have spent a lot of time in the Pacific Northwest during my lifetime, so I don’t need more souvenirs when I visit. But, I almost always find something new at Powell’s. One of my best finds was a book by Naomi Tomky called The Pacific Northwest Seafood Cookbook. The title of the book sounds pretty straightforward. But, it is an excellent collection of recipes that teaches the reader some interesting ways of cooking the amazing variety of fish and shellfish that come from the waters off of the coast of Washington and Oregon.

One of my favorites is this Salmon Chowder which is super easy to make for a midweek dinner. Don’t be fooled into thinking that this is a clam chowder that has substituted the salmon. This recipe is more of a very fish-forward, thick stew with great flavors that will transport you north.

Salmon Chowder Recipe
Yields 2 to 4 servings
Adapted from The Pacific Northwest Seafood Cookbook by Naomi Tomky Read more…

Kimchi Sundubo Jjigae (Korean Silken Tofu Stew)

Somethin’ Hot On The Side
I love Korean BBQ. I love it because it is interactive and allows for a lot of variety. I also like it because it forces you to actually have a sit-down meal while you wait for the food to be done—people talk and catch up without being in a rush. As much as I like grilling up some pork belly, my favorite part of Korean BBQ would be the items you order on the side.

Kimchi pancakes? Japchae noodles? Korean pickles? Yes, please!

But, hands down, the one dish that I must have no matter who I go with or where, is the Kimchi Sundubu Jjigae (or Korean Silken Tofu Stew). It could be 90 degrees outside, and I would still order this stew. It is spicy, velvety, bubbling hot nirvana. I have been craving it lately probably because it’s been cold.

The problem is, I won’t be able to get to my favorite place anytime soon but I found this recipe that only takes 30 minutes to make. Nothing says happy Wednesday like a fiery bowl of tofu, right?

Kimchi Sundubo Jjigae (Korean Silken Tofu Stew)
Adapted from Korean Babsang
Yields 2 servings

This quick-to-prepare and hearty stew is made with thinly sliced meat and kimchi. If you wish, you can add an egg to the nearly boiling broth at the time of serving.