British Fish & Chips

Fish and chips shops in England seem like they are on every corner. You can't walk down any high street without walking by a fish and chip shop and smelling the all-familiar smell of fried fish and chips. Fish and chips are synonymous with going to the beach. Not the sitting in the sand in your bathing suit kind of beach visit. This is about a slow walk along the promenade with your fish and chips wrapped in paper, while taking in the sea air type of visit. And this all makes them taste just that much better. The fish is made using a meaty cod or haddock. The batter is (of course) a beer batter, and the beer not only adds great flavor, but the combination of the bubbles and baking powder makes for a light and very crispy batter when fried. Usually served with mushy peas or regular peas, I broke from tradition this time by taking inspiration from the last time I was in a hotel in the south of England where they served my fish and chips with a pea purée. Fresh, cooked peas are blended with a little liquid (I used chicken stock), salt and pepper and blended until you get a thick consistency. It works so well with the fish and chips and the vibrant green color is stunning. The chips are thick cut, not thin ones, those are French fries. These are proper British chips and you must call them that when you are in a 'chippy' (a fish and chip shop) or pretty much anywhere in the U.K. As far as condiments, malt vinegar is a must, drizzled all over the fish and the chips if you like, and most people do. Ketchup is also a favorite along with a good tartar sauce, and that's how you do fish and chips right. Print Save British Fish & Chips Recipe Embed Ingredients 4 Cod Fillets, or haddock fillets (fresh) salt and pepper 6 ounces All-Purpose Flour, plus 2 tablespoons 1 teaspoon Baking Powder 8 fluid ounces Light Beer, cold Canola Oil 1 1/2 pounds Russet Potato, peeled and cut into 1-inch thick chips Directions Season the fish filets both sides with salt and pepper and dredge in 2 tablespoons flour. Set aside while you make the batter. Add the remaining 6 ounces flour, 1 teaspoon salt, 1/2 teaspoon ground black pepper and baking powder to a large shallow bowl. While whisking, slowly pour in the beer until there are no lumps and it is the thickness of pancake batter. To a high-sided heavy pan, add the oil to 1/3 full with canola oil and bring up to a temperature of 375°F. Place a wire rack on a baking sheet and place in a 275°F oven. Coat 1 fish filet in the batter and hold up to drain off excess. Holding the fish at one end, slowly add the fish to the oil. Hold it with most of it submerged for about 3-4 seconds so it does not sink to the bottom and stick. Submerge the whole fish and fry for 4-5 minutes, turning halfway until golden brown. Drain and put on the wire rack in the oven. Repeat with the other filets. While the fish is in the oven, turn down the heat under the oil until the temperature of the oil reaches 350°F. Add the chips and fry, turning often about 8 minutes until golden brown. Drain and serve with the fish and peas. Recommended Le Creuset 6.75 Qt French Oven Dreamfarm Clongs Le Creuset Jelly Roll Pan Demarle Silpat Non-Stick Baking Mat via Food Fanatic http://ift.tt/2ps5ZS0 Food Fanatic

Gluten Free Spinach Artichoke Chicken

I think we can all agree that Spinach Artichoke Dip is a heavenly gift from God, right? Well, my husband and I sure think so, and Food Fanatic too. They've got tons of recipes around it, like Spinach Artichoke Dip Stuffed Bread and even Spinach Artichoke Gnocchi.  It's delicious, creamy and the perfect comfort food. Of course, it's usually served as an appetizer, but what if it was the main dish? It can be just that with this Spinach Artichoke Chicken, baked up in the oven. I've started to eat less red meat and more chicken, so I had to revamp how I served chicken to get my family fully on board. I'll admit chicken does get a little boring when you have it most days, but the day it was layered with this dip, there were no complaints. My picky eaters willingly ate it up, which was another gift from God that day. Maybe it was just my day? This chicken is prepared simply with a spinach artichoke dip on top. I used boneless, skinless chicken thighs because I love that they are juicier than chicken breast. Then, I topped it with a hefty layer of spinach artichoke dip. One the chicken was buried under this cheesy goodness, I baked it in the oven at 400°F for just about 60-90 minutes until the chicken is well done. Once it's done, simply serve it topped with the dip and a side of vegetables of your choice. The topping can even be used to dip the vegetables in so it's an all-in-one meal. If you really want to be bad you could serve it with tortilla chips, which as much as I want to be healthy, I do love this dip with tortilla chips over any vegetable. My kids though enjoyed it with cauliflower and carrots as the side and I added in some tomatoes too. Are you ready for a delicious dinner? This Gluten-Free Spinach Artichoke Chicken is just the meal that your menu has been looking for! Enjoy! Print Save Gluten Free Spinach Artichoke Chicken Recipe Embed Ingredients 6 Boneless Skinless Chicken Thighs 2 cups Shredded Mozzarella Cheese 1/2 cup Sour Cream 1/4 cup Grated Parmesan Cheese 1/4 teaspoon Black Pepper 3 cloves Garlic, crushed 1 can Artichoke Hearts, drained and chopped, 14 ounces 8 ounces Cream Cheese, softened 1 cup Chopped Spinach Directions Preheat oven to 400°F. Place the chicken in a greased 9x13 baking dish. Combine the remaining ingredients in a large mixing bowl and mix well to combine. This is easiest done with a stand mixer. Once the dip is formed, evenly spread it on top of the chicken. Bake in the oven for 60 minutes or until the chicken is at least 165*. Serve with the dip baked right on top. Recommended Silpat Entremet Baking Pan Cuisinart Stand Mixer Le Creuset Revolution Spatula KitchenIQ V-etched Container Grater via Food Fanatic http://ift.tt/2p15FHg Food Fanatic