Beer Battered Fish & Chips

I have been holding on to this recipe for over a year because I thought it looked confusing.  Well, I finally gave in. I’ve made battered fish before but I really liked the batter in this recipe.  The batter clung tightly to the battered fish.


You can use (fresh thawed or fresh) Cod, Haddock, , Halibut, Pollock, Whiting, Cafish (meaty thick filleted which fish is good) For this recipe I used frozen cod.

1 cup flour seasoned with salt and pepper for coating (the paper towel dried) fish
vegetable oil for deep frying

1 cup all purpose flour
1 1/2 teaspoons baking powder
7 tablespoons milk (believe it or not, I started making the batter and didn’t have milk so I used almond milk)
1/2 tablespoon olive oil
1 tablespoon water
pinch of salt
6 tablespoons of fizzy lager/beer or fizzy water (I used Alexander Keith’s India pale ale purchased in the grocery store)

French Fries
Calculate roughly 2 medium-sized potatoes per person, cut into finger thickness fries.

Heat the oil (fill to 1/3 deep) in a deep frying pan or deep fryer.  When the oil reaches 300F add the fries and fry for 8 minutes.  Remove to a double-layer paper towel covered baking pan.

Cut the fish into even sized serving pieces, removing thin ends to be deep fried separately. I used two pieces of cod.

1. Coat the fish with flour and lightly salt and pepper.

2.  Mix the flour, baking powder and salt.  In a measuring cup add milk, olive oil, and water.  Add liquid to dry ingredients and mix (lumpy is fine).

3.  When the oil has risen to 350F add the beer/lager or fizzy water to the batter; blend until mixed.

4.  Dredge the fish in the batter and add to oil.

5.  Fry until golden brown.

6.  Remove to a double-layer paper towel covered plate.  Lift sides of paper towel to drain the fries onto the paper.  Salt as desired.

The original recipe has more extensive instructions if you need more direction.

PS The almond milk didn’t affect the flavour of the batter as far as I could tell. You could also substitute rice milk or evaporated milk.




Grilled Salmon with Avocado Salsa



2 lbs. salmon, cut into 4 pieces
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon coriander
1 teaspoon ground cumin
1 teaspoon paprika powder
1 teaspoon onion powder
1 teaspoon black peppercorn

Avocado Salsa
1 avocado, peeled, seeded, and sliced
1 small red onion, sliced
3 mild hot peppers, seeded and deveined, diced or sliced
juice from 2 limes
3 tablespoons olive oil
2 tablespoons finely chopped cilantro
salt to taste

Mix the salt, coriander, cumin, paprika,onion, and black pepper together, rub the salon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes.

Pre-heat the grill.

Combine the avocado, onion, hot peppers, cilantro, lime juice,olive oil, and salt in a bowl and mix well, chill until ready to use. For salsa chop vegetables very small. If you want to make a side salad slice the avocado onion, and peppers and then add remaining ingredients.

Grill the salmon to desired doneness.

Serve the salmon topped with the avocado salsa.


NOTE:  If you keep the salsa pieces larger you could use it as a salad – it’s delicious on its own.

Fish in Black Bean Sauce

FISH IN BLACK BEAN SAUCEI wanted to make something different with fish, so I tried this recipe and I liked it.

1 tbsp. sesame oil
1 lb. white flesh fish (cod or halibut), cut bite size
1 medium onion, slivered lengthwise
1 clove garlic, minced
2 tsp. freshly minced gingerroot
2 large green, red, yellow, or orange peppers, cut into chunks (I omitted)
2 cups sliced fresh mushrooms
2 cups fresh pea pods (or frozen, thawed) (didn’t have any so I omitted)
1/4 cup black bean sauce
1 tbsp. water
1 tbsp. low-sodium soy sauce
2 tsp. granulated sugar
2 tsp. cornstarch

Heat oil in large non-stick wok or skillet until hot.  Add fish.  Stir fry for 2 minutes.  Add onion, garlic, and ginger.  Stir fry for 2 to 3 minutes until onion is soft.  Remove to bowl with slotted spoon.  Boil remaining liquid until reduced to 1/4 cup.

Add peppers, mushrooms, and pea pods. Stir fry for 1 minute.

Combine black bean sauce, water, soy sauce, sugar, and cornstarch in small cup.  Pour over vegetables. Stir fry 3 to 4 minutes until vegetables are tender-crisp and sauce is thickened.  Add fish and onion.  Stir gently. 

Makes 6 cups.

Serve over a bed of rice.

1 cup:  138 Calories, 17 g Protein, 2.4 g Total Fat (0.3 g Sat, 32.5 mg Cholesterol), 616 mg Sodium, 3 g Dietary Fibre

Source:  Company’s Coming, Low-Fat Cooking

Parmesan-Crusted Crab Cakes with Chive Aïoli

These crab  cakes are baked rather than pan fried and are easy to prepare for a crowd. Use a 1-inch scoop to portion the crab mixture evenly among the muffin cups. The crab mixture can be made a day in advance. Cover and store in the refrigerator.

I made several adaptations of my own to the recipe.  I didn’t have Old Bay Seasoning, so I used Smoked Paprika which is one of the ingredients of Old Bay Seasoning.  I used a 12-cup regular-sized muffin pan making the bites more of a meal size serving.  I also wanted a spicier Aoili so I added a few drops of Sriracha sauce to Miracle Whip

6 ounces fresh lump crabmeat, drained (or a 200g package of Imitation Chunk Style Crabmeat)
2 (3-oz.) packages cream cheese, softened
1/3 cup grated Parmesan cheese
3 tablespoons mayonnaise
2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce
3/4 teaspoon Old Bay seasoning *(Smoked Paprika)
1/2 teaspoon lemon zest
1 egg yolk
1 1/2 tablespoon chopped fresh parsley

Breading Mixture
1 1/4 cups Japanese breadcrumbs (panko)
1/3 cup Parmesan cheese
1/4 cup butter, melted

Chive Aioli (or try my *Sriracha Aioli)
1/2 cup mayonnaise (or Miracle Whip)
1 tablespoon chopped fresh chives
1 teaspoon Dijon mustard
1 garlic clove, pressed
Makes 1/2 cup. Prepare up to a day in advance, cover and chill.

Preheat oven to 350°. Generously grease 2 (12-cup) miniature muffin pans.
Stir cream cheese in a large bowl until smooth. Add 1/3 cup Parmesan cheese and next 6 ingredients; stir until smooth. Fold in crabmeat and parsley.

Breading mixture instructions
Combine remaining 1/3 cup Parmesan cheese, breadcrumbs, and melted butter in a medium bowl; toss with a fork until breadcrumbs are moistened. Spoon 1 tablespoon. breadcrumb mixture into each muffin cup; press into bottom and up sides to form crust. Spoon 1 tablespoon crab mixture into each crust.

Bake at 350° for 25 minutes or until golden brown. Cool in pans 5 minutes. Run a knife around edges of crab cakes to loosen; gently lift cakes from pan. Serve warm or at room temperature topped with Chive or Sriracha Aïoli.

Sriracha Aioli
1/4 cup of Miracle Whip or mayonnaise
Sriracha sauce to taste
Mix well and serve with crabcakes.