Marcuss Fish And Chips Recipes

MARCUS'S FISH AND CHIPS

Marcus's Fish and Chips image

Chef Marcus Samuelsson, of New York City's Restaurant Aquavit, adds dill to the beer-based batter, giving this lunch or dinner entree a distinctly Scandinavian twist.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Number Of Ingredients 14

Ingredients

Canola oil, for frying
2 sprigs fresh dill, finely chopped
1 bottle beer (preferably Pilsner)
1 tablespoon soy sauce
Juice of 2 limes (about 3 tablespoons)
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1 3/4 cups all-purpose flour, plus more for dredging fish
2 tablespoons cornstarch
1 teaspoon baking powder
20 ounces firm-fleshed fish (such as salmon, tuna, or fresh anchovies), cut into 3 1/2-by-1-inch strips
Lemon and lime wedges, for garnish
Marcus's Tempura Fries
Marcus's Aioli

Steps:

In a deep pot, heat 3 inches of oil over medium-high heat until it registers 360 degrees on a deep-frying thermometer.
In a medium bowl, combine dill, beer, soy sauce, lime juice, salt, and pepper. In another medium bowl, whisk together flour, cornstarch, and baking powder. Carefully pour the beer mixture into the flour mixture, and stir until combined. Chill batter in refrigerator, about 20 minutes.
Pat fish dry with paper towels. Dredge fish lightly in flour. Remove batter from refrigerator. Coat each piece of fish, one by one, with the chilled batter. Transfer immediately to the hot oil in batches. Fry until just lightly golden, 2 to 3 minutes. Using a slotted spoon or tongs, gently transfer to a paper towel-lined baking sheet to drain, about 2 minutes. Return fish to the hot oil, and fry again until golden brown. The cooking time will vary depending on the variety of fish. Drain on a clean paper towel-lined baking sheet, and season with salt and pepper. Serve immediately with lemon and lime wedges, tempura fries, and aioli.

CLASSIC FISH AND CHIPS

Classic Fish and Chips image

Good tasting, simple recipe for New England's favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce.

Provided by Dan

Categories Seafood Fish

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup milk
1 egg
1 quart vegetable oil for frying
1 ½ pounds cod fillets

Steps:

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 electric skillet to 350 degrees F (175 degrees C).
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.
Fry the potatoes again for 1 to 2 minutes for added crispness.

Nutrition Facts : Calories 782.3 calories, Carbohydrate 91.9 g, Cholesterol 124.6 mg, Fat 26.2 g, Fiber 9.1 g, Protein 44.6 g, SaturatedFat 4.3 g, Sodium 860.7 mg, Sugar 5.9 g

NEIMAN MARCUS CHOCOLATE CHIP COOKIE

Neiman Marcus Chocolate Chip Cookie image

This is the famous Neiman Marcus Chocolate Chip Cookie Recipe. There has been a myth that someone was charged $250 for the recipe, but that was never true. This is now their official cookie recipe, and it's free to everyone.

Provided by Ashleigh Scott

Categories Desserts Cookies Drop Cookie Recipes

Time 40m

Yield 12

Number Of Ingredients 11

Ingredients

½ cup unsalted butter
1 cup packed brown sugar
3 tablespoons white sugar
1 egg
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons instant espresso coffee powder
1 ½ cups semisweet chocolate chips

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla. Sift together the flour, baking soda, baking powder, salt and espresso powder; stir into the creamed mixture. Finally, stir in the chocolate chips.
Drop dough by heaping tablespoonfuls onto the prepared baking sheet. Cookies should be 1 1/2 to 2 inches apart. You should have 12 to 15 large cookies.
Bake for 8 to 10 minutes in the preheated oven. For crispier cookies, bake 2 minutes longer. Remove from baking sheets to cool on wire racks.

Nutrition Facts : Calories 324.9 calories, Carbohydrate 48.5 g, Cholesterol 35.8 mg, Fat 14.6 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 8.7 g, Sodium 184.4 mg, Sugar 32.5 g

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