I’ll admit it… I don’t watch football. Before my husband and I were married, I pretended like I liked football and would lay around on the couch with him all weekend during the fall and winter acting insanely fascinated by the college and NFL football games. To be honest with you… I could have cared less about the football. The laying around on the couch with him, all cozied up was nice, but the football? Snoozerama. I think now that we’ve been married for 11 years, he looks back and sees right through my “marry me” scheming ways. Oh well… I’ve got him now and he’s a keeper!
I do love football food. You know, your favorite bar type food? Chicken Wings, Tasty Dips, Nachos… all those foods that you are willing to pay more for because you are in the spirit of the game, surrounded by other fans, cheering on your favorite team?
Well, along with football, I don’t really love the bar scene. I mean, sometimes it is alright, but I prefer to sit around in my comfy clothes, munching on my own goodies and not paying out the wah-zoo for every beverage I decide to partake in. A true football celebration happens when I get to cook up the treats, we invite friends over, and enjoy the competition in the comfort of my own home.
My husband’s favorite bar food, hands down, is Fish and Chips. In fact, he loves Fish and Chips so much that he requested that for his recent birthday meal. Since I have my handy dandy new deep fryer, I was more than happy to oblige! If you are cooking up some treats for the Super Bowl coming up soon… (I assume it is soon isn’t it? The blogosphere is all a buzz with super bowl recipes!) give this classic bar food recipe a try!
- 4 large potatoes, peeled and cut into strips
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 cup milk
- 1 egg
- 1 quart vegetable oil for frying
- 1 1/2 pounds Tilapia Loins
- Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
- Preheat the oil in a large pot or deep fryer to 350 degrees F
- Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
- Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.