​Pacific Northwest Fish and Chips

We took to the barbecue for this one. It has been pleasant (if a little warm) weather recently, so outdoor cooking is great for keeping the house cooler.
I grew up in coastal England in Plymouth. I would go into town pretty much every weekend and some week days. One of my favorite spots to walk was the cobbled streets on the Barbican – which is a mooring and fishing area with many restaurants and tourist attractions, including the Mayflower steps. As an island nation, fish and chips is definitely a British mainstay when it comes to locally available food. I remember getting this particular food option on family outings. And, of course, there was the local chippie from which we would buy takeaway every once in a while. (Although, I always ordered jumbo battered sausage rather than fish. It’s delicious and I miss it.)

Eating out is regarded as much more of a treat in the UK than it is here. I know people who eat food from outside their home every single day. Maybe even for most meals. Actually being able to cook your own food for your family is becoming somewhat of a dying art here. I suggest we take that back for ourselves.

As for our take on fish and chips, in place of the traditional battered cod, we have a local wild-caught sockeye salmon soaked in lager and then breaded with cornmeal. Rather than having potato fries, we used preformed polenta to make our chips. I’m sure homemade polenta could be even better, but we wanted something easy on a busy evening.

Pacific Northwest Fish and Chips

What you will need:

  • A large salmon fillet, skin-on but boneless
  • 12 to 16 oz local lager
  • 1/2 cup cornmeal
  • 1 or 2 tbsp butter or coconut oil
  • Premade polenta

How you can do it:

  1. Leave your fish soaking in the beer for at least 4 hours.
  2. Preheat your barbecue to 350 f.
  3. Cut your polenta into chip/fry shapes and foil wrap with the fat, and bake for a total of 30 minutes in the closed barbecue.
  4. At the appropriate time, lay the fish fillet skin down on the grill and sprinkle with cornmeal on the flesh, before closing barbecue lid.
  5. After 10 minutes, flip your fish to be sure it is cooked thoroughly.
  6. Serve with a little salt and vinegar.

If you have taken to the grill to cook up with culinary delight, share a photo with us with #pacificnorthwestfishandchips and #CookingWithMummaAlsum.

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