I eat a pretty healthy diet.
I’ve always eaten lots of fruits and veggies, drink water (mineral water, but water nonetheless), I don’t eat tons of processed foods. I had a bit of nutritional training with my massage certification, so I feel like I know not only what to eat but why.
This is healthy, right? It’s fish! Fish is good for you! There’s lemon in it. That’s a fruit! And potatoes! This meal is TOTALLY healthy.
Okay, I’m kidding, not delusional. I know that wet battered fish deep fried in oil isn’t TOTALLY healthy. But, I am a big believer in the balance in life. I eat healthy, I walk everyday, I take care of myself. So, if I want to indulge in fried food every now and then, I allow myself that pleasure. What’s the point in living if you’re not going to occasionally do the things you love?
One of my great loves in life is food. Not always the healthiest food either. But, I don’t eat fish n’ chips every day. I don’t smother everything in butter and cream and sugar. So, if I want Oreos for dessert one night, I have Oreos. If I want a cheeseburger for lunch, I have a cheeseburger. I know that the good food in my diet outweighs the bad. It’s about balance.
This is a good indulgence. Using Guinness in the batter instead of a lighter ale imparts a richer, deeper, more bitter flavor. Lemon pepper to compliment the fish and spicy Cajun seasoning to punch up the flavors just a bit really elevate this dish (I used Slap Yo Mamma! Seasoning that my brother and his wife got from New Orleans). Baking powder really gets the batter to fluff up nicely when being fried. Yummers.
I did a red wine vinegar aioli on the side for dipping. You guys, this aioli is insane. Creamy, vinegary, salty, such an incredible pairing with the fish and fries. I could seriously eat a pound of this aioli. The trick to getting it to an incredibly smooth and creamy consistency is to add the oil to the egg yolks very, very slowly, about 2 teaspoons at a time. It takes forever, but it’s worth it, trust me.
The fries are just Trader Joe’s frozen fries. I liked them a lot, especially for pre-made frozen fries. Not too soggy.
What’s your favorite indulgent meal? THG
Guinness Battered Fish N’ Chips
2 ½ cups all-purpose flour
1 ½ Tbsp. baking powder
1 Tbsp. lemon pepper
1 ½ tsp. sea salt, divided
1 tsp. Cajun seasoning
24 oz. Guinness stout
½ cup corn starch
½ tsp. black pepper
2 lbs. cod fillets, cut into 1” strips (as uniform as possible)
In a large mixing bowl, whisk together flour, baking powder, lemon pepper, 1 tsp. sea salt and Cajun seasoning. Make a well in the dry ingredients. Pour in Guinness, and whisk until smooth. Refrigerate for 1 hour.
Remove batter and fish strips from refrigerator. In a small dish, mix together corn starch, ½ tsp. sea salt and black pepper. Dredge fish strips in corn starch mixture and set aside.
In a heavy bottomed saucepan, heat 3 inches of canola oil to 350° over medium-high heat. Dip fish strips in batter and coat completely. Carefully lower battered fish strips into hot oil, about 3 at a time. Fry in oil until batter is set and golden-brown, about 2-3 minutes per side. Drain on a paper towel. Repeat with all fish strips. Serve immediately with French fries.
Red Wine Vinegar Aioli
3 egg yolks, at room temperature
Juice of 1 small lemon
1 tsp. sea salt
¾ cup grapeseed oil
¼ cup red wine vinegar
In a small mixing bowl, whisk together egg yolks, lemon juice and sea salt until mixture is smooth and begins to thicken. Add in 2 tsp. of grapeseed oil and whisk vigorously until well combined and creamy. Repeat with remaining oil, 2 tsp. at a time (mixture should begin to resemble mayonnaise). When all oil has been incorporated, add 1/8 cup of red wine vinegar and whisk to combine. Add remaining vinegar and whisk until smooth and creamy. Refrigerate until ready to serve.
Makes approximately 1 ½ cups