Opening GeekTukka up for more geeky foodies

I’ve decided to try to get the posting frequency up on this site by opening it up for more than just me to post to.  The first person that has this ability is D’Arcy Lussier (aka D’Arcy from Winnipeg).  I’m expecting a lot of good things from this guy, but I’m pretty sure it will mostly be his wife ghost writing for him.

I’m hoping to get more people on board so we’ll see where this goes in the next month or two.

Homemade Fish and Chips

I had a craving for a good meal of fish & chips.  I’ve been out and had this in a couple of restaurants/pubs recently.  Most of the time I was disappointed.  The fish was processed, or the batter was thick and heavy, or the chips were soggy.  It’s safe to say that I’ve been generally disappointed.  So what’s the solution for that?  Make your own of course.

Ingredients

• Two fillets of fish (I used snapper)
• Two potatoes (Yukon Golds are good)
• Self-rising flour
• White wine
• Mayonnaise
• Green relish
• Worcestershire sauce

Directions

1. Cut the potatoes into 1/2 inch by 1/2 inch strips and pat dry
2. Put small batches of the potatoes in the deep fryer at 325 F for 4-5 minutes
3. Set the cooked potatoes to the side
4. Mix about 1/2 a cup of the self-rising flour into a bowl and mix with wine until it reaches a creamy consistency.  You should be able to dip your finger into it and have the excess drip off while a coating stays on it.
5. Dredge the fish in the batter and add to the deep fryer (preheated to 375 F).  Place the bottom of the fillet into the oil and let it fall away from you to avoid splash from the hot oil.  Cook for about 5 minutes and remove.  Sprinkle the fish with salt and place the cooked fish into a covered dish to keep it from cooling too much.
6. Put batches of the french fries into the oil at 375 F for 1-2 minutes to make them crisp.  Remove and sprinkle with salt for seasoning.
7. Mix the mayonnaise and relish (1:1 ratio) and Worcestershire to taste to create your tartar sauce.

Serves 2.