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Hook's Head Lighthouse

Blow, Winds, Blow!

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Hook's Head Lighthouse

 

Recipes

Creamy Fish Chowder 
    2     tbsp diced bacon
    1     onion, diced
    11⁄2     tsp butter
    1     tsp minced fresh thyme
    2     tbsp flour
    2     large potatoes, peeled & diced
    2     cups fish stock or clam broth
    2     bay leaves
    11⁄2     pounds cod or haddock filets, skinned & cut in chunks   
11⁄2     cups half-and-half
        Salt and freshly ground pepper
    1⁄4     cup minced fresh parsley
In a soup pot, cook the bacon over low heat until it begins to brown, 3-5 minutes, stirring frequently. Add the onion, butter, and thyme and sauté until the onion is soft but not browned, about 3 minutes. Stir in the flour. Add the potatoes, stock or broth, and bay leaves. Simmer, covered, until the potatoes are fork tender, about 20 minutes. Remove the bay leaves. Add the fish and half-and-half. Simmer, uncovered, for about 10 minutes. Season with the salt and pepper, and sprinkle with the parsley. Makes 4 servings.
Irish Heritage Cookbook, Margaret Johnson

Fish & Chips
    1     egg yolk
    1⁄4     cup beer
    1⁄4     cup water
   
1⁄2     tsp salt, plus salt to taste
    3⁄4     cup flour
    4     large baking potatoes, peeled
        Canola oil for frying
    1     egg white
    1     pound haddock, boned, skinned and cut into 2-inch chunks
        Freshly ground pepper to taste
        Malt vinegar for serving
        Lemon wedges
In a small bowl, whisk together the egg yolk, beer, water, and 1/2 tsp salt. Whisk in the flour until smooth. Set aside for 30 minutes.
Cut the potatoes into 1/2-inch thick strips and place in a bowl of cold water to prevent discoloring.
Fill an electric skillet, deep fryer, or Dutch oven 2/3 full with Canola oil and heat it to 375°F. While the oil is heating, beat the egg white until soft peaks form, then fold it into the batter to lighten it. Dip the fish in the batter and fry, in batches, until golden brown, 4-5 minutes. Using a slotted spatula, transfer the fish to paper towels to drain. Place the fillets on a baking sheet and transfer to a 200°F oven to keep warm.
Drain the potatoes and pat dry with paper towels. In the same pan used to fry the fish, reheat the oil to 375°F. Fry the potatoes, in batches, until brown, 3-5 minutes. Serve immediately with the fish, with malt vinegar and lemon wedges. Makes 4 servings.
Irish Heritage Cookbook, Margaret Johnson

NOTE: The success of these recipes depends on the
freshness of the fish. Do not use frozen fish!
 

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