Kathie Lee & Hoda: Robert Irvine Interview
Whether it is Bangers & Mash or Fish & Chips, certain words evoke thoughts of an English Pub and the wonderful food that they serve. The 2012 Olympics are taking place in London and Kathie Lee Gifford and Hoda Kotb talked with Robert Irvine, host of Food Network’s Restaurant Impossible, as he joined them on The Today Show and shared a recipe for Fish and Chips done the right way. Also, check out Irvine’s recipes for English Trifle and Gin Pomegranate Slush to make a great British treat done the right way.
Robert Irvine: Fish and Chips Recipe
Kathie Lee Gifford and Hoda Kotb talked with Robert Irvine, host of Food Network's Restaurant Impossible, as he shared a recipe for Fish and Chips done the right way.
Ingredients For Fish
- 8 fresh cod fillets, cut into flat pieces about 1/3-inch thick
Ingredients For Chips
- 4 potatoes, 1/4 inch by 1/4 cut, blanched in 300 degree oil for 3 minutes
Ingredients For Batter
- 1 cup all purpose flour
- 1 tsbp baking powder
- 1 tsp white pepper
- 1 tsbp malt vinegar
- 4 oz good beer, lager
- 1 egg yolk
- water to finish batter
Ingredients For Dredging
- Salt and pepper seasoned flour (use one teaspoon of salt and half teaspoon of pepper per cup flour)
Preparation For Batter
- Mix all batter ingredients until smooth
- Finish with the water until mixture is smooth and thick
Preparation For Fish and Chips
- Preheat fryer with grapeseed oil to 350 degrees
- Then cook pre-blanched french fries until crisp, about 3 to 4 minutes
- Then season with salt and pepper
- After the fries have been cooked, dredge each fillet in flour
- Tap off any excess flour
- Now dredge the fillet in the batter
- Tap off any excess batter
- To cook, wave battered fish into fryer and cook for 4 to 5 minutes or until golden brown and floating
- Once cooked, remove the fish from the oil and allow the fish to drip onto paper towels to absorb excess oil
- An option with Fish and Chips, you can serve them with cucumber onion salad and malt vinegar
