What I Made Wednesday {London Olympics Fish and Chips}

I dislike being the bearer of bad news but, there are only 3 days left of the Olympics. Yikes!!! Where did the two weeks go? It makes you realize how little you accomplish in the same time period as the athletes. How many medals did you win in the last 11 days, hmmm? Oh, I will miss the Olympic coverage. It was so nice to have something decent to watch at prime time, and, like a friend, you knew the same coverage would be there for you in the middle of the night, just in case. Insomniacs rejoiced (not that I am one but I was comforted to know if I had become one in the last couple weeks, there was some good TV to watch in our cable-free home at 2 AM).

OK, where was I? Yes, What I Made Wednesday! In honor of the Olympics, we made Fish and Chips, homemade tartar sauce, and coleslaw for the Opening Ceremonies. Perhaps you can try this recipe and share it while watching the closing Olympic Ceremonies and really have a jolly good send off of the London Games! It gets you in the spirit and is just so yummy! Cheerio, London, it was a smashing-good time.

What You'll Need
Oil for frying (hope you didn't throw out the Funnel Cake oil from last week)
2-cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon Old Bay Seasoning, optional
1 large egg, beaten
12 -ounces Tonic Water or Club Soda
1/2 cup corn starch, for dredging
3 cod fillets, cut up into 2-inch squares or rectangles
Ore-Ida French Fries
Malt vinegar, for serving
Tartar Sauce, recipe to follow

What You'll Do
This recipe is easy-peasy and one bite will put your mind right in the center of Trafalgar Square. Bake the Ore-Ida fries in the oven according to instructions.

1. Mix the dry ingredients all together, except for the corn starch.
2. Whisk in the liquid ingredients and combine to form a thick batter.
3. Before dipping into the batter, dredge your cod fillet into the corn starch. Be sure to remove any excess corn starch before dipping into the batter to coat.

4. Heat the oil to 325 degrees F. Carefully, plop in a coated cod fillet leaving room not to over-crowd. Fry for 4 minutes, or until golden brown. Drain on paper towel.

 
Once your fries are prepared according to instruction, you'll make them extra crispy by dipping them into your fry-bath. It's only for a few moments and your fries won't be limp and lifeless, they'll be crisp and yummy. Drain the fries on paper towel, too!

What You'll Need to Know to Finish

Malt vinegar is a must, along with a slice of lemon to squeeze over your fish. I made my own tartar sauce and all you do is combine the following ingredients. If you make it ahead of the fish and chips and put it in the fridge, the flavors will be combined enough for the best tartar sauce you've ever tasted!

Tartar Sauce
Combine and mix the following and refrigerate.

1-cup mayonnaise
1-1/4 Tablespoons sweet relish
1-1/4 Tablespoons pepper rings, chopped finely
1 Tablespoon drained capers
1 yolk from a hard-boiled egg, crumbled
1-1/2 Tablespoons parsley
1 teaspoon dill
1 teaspoon tarragon

3/4 teaspoon Dijon mustard

We corrected our Olympic flag after these photos were taken. Sorry!