Friday, 8 May 2009

Tyler's Ultimate Fish and..... Spicy Cole Slaw

This week in Tyler Florence Fridays, I recreated the battered fish from Tyler's Ultimate Fish and Chips. I had greatly enjoyed it the first time I made it, and had noticed that there were two versions of this recipe. The one I originally followed had regular flour in the batter, and the one online had rice flour. This time I used the rice flour for something different and was greatly impressed with the crunchiness of the battered fish. (Even the next day as I ate one cold out of the fridge.. shhh, don't tell anyone)
Instead of pairing it with the chips and tartar sauce as per the last time, I decided to make his Cole Slaw with Pecans and Spicy Dressing for a slightly lighter version of the fish dinner. (Also, it was getting to be the end of the week and I was running low on produce.. but I still had cabbage and apples!) I greatly enjoyed the slaw, the spiciness was mild and the nuts and apple made me think of a Waldorf salad.. I had a sudden urge to throw some raisins in there. I needed more dressing than the recipe stated, but that may have had more to do with the size of my cabbage. I think that recipes should also give a weight or volume when they ask for one whole cabbage or the like. Size can vary greatly.
All in all a very tasty dinner!

English Style Battered Fish
Tyler Florence, Food Network

Vegetable oil, for deep frying
2 cups rice flour
1 tablespoon baking powder
3 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 (12-ounce) can soda water
1 large egg, lightly beaten
2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle
1/2 cup rice flour, for dredging
Malt vinegar, for serving

Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
Carefully lower the battered fish into the oil. Fry the fish for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish on paper towels; season lightly with salt. Serve with malt vinegar and/or tartar sauce.

Cole Slaw with Pecans and Spicy Dressing
Tyler Florence, Food Network
1 head napa or savoy cabbage, shredded (I used purple)
4 carrots, shredded
2 Granny Smith apples, thinly sliced
1 medium red onion, thinly sliced
1 cup pecans, toasted and chopped
Leaves from 1 bunch fresh mint, for garnish

1 tablespoon Dijon mustard
1 teaspoon sugar
1 teaspoon ground chipotle
3/4 cup mayonnaise
1 lemon, juiced
Kosher salt and freshly ground black pepper

Combine the cabbage, carrots, apples, onion, and pecans in a large bowl. Mix well with your hands and set aside.
In a small bowl, stir together the mustard, sugar, mayonnaise, ground chipotle, and lemon juice until blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning, then mound onto a platter and garnish with mint leaves.

Join us for Tyler Florence Fridays!
Choose, cook, share.
Round-up every Friday, check out the
Tyler Florence Fridays site for details.