GREENFIELD, Mass. (Mass Appeal) – A light, crisp ginger-ale batter will make any fried fish more delicious! Mike Harrison, Head Chef of Seasons Restaurant at Buckley Healthcare Center in Greenfield, showed us how to make some fish n’ chips for Good Friday.
Buckley Healthcare Center
95 Laurel Street
For more information call (413) 774-3143 or visit BuckleyHealthcare.com.
Fish N’ Chips
1 (12-ounce) Ginger ale
2 cups Pancake flour
1 T teaspoon House Seasoning, recipe follows
2 T Panco Bread crumbs
1 1/2 pounds cod fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)
In a large bowl, pour in 1 bottle of Gingerale. Sift 1 1/2 cups Pancake flour into the bowl, whisking in gently until just combined, stir in House Seasoning. Pat fish dry and season on both sides with salt and pepper and coat the fish in the Gingerale batter. Dredge the pieces of fish in 1/2 cup of remaining Pancake flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches.
Serve fish with French fries
1 cup salt
1/8 cup paprika
1/4 cup Onion Powder
1/4 cup black pepper
1/4 cup garlic powder
Bake off 4 large baking potatoes, cut into French fry strips
Mix ingredients together and store in an airtight container for up to 6 months.
In a Dutch oven, heat oil to 375 degrees F.
Toss cut baker potatoes slices in fry seasoning and panko mixture.
Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider. Hold in low oven to keep warm while cooking the fish.
3 tablespoons coconut oil
3 tablespoons vinegar
1 garlic clove, minced
1/2 teaspoon grated orange zest
1/4 cup fresh orange juice
2 endives—halved lengthwise, cored and thinly sliced
1 jalapeño, thinly sliced
1/2 head of cauliflower, florets thinly sliced
1/4 cup chopped cilantro
1/3 cup roasted cashews, chopped
1/3 cup unsweetened coconut flakes
Meanwhile, make the slaw In a large bowl, whisk the coconut oil with the vinegar, garlic, orange zest and juice. Add the endives, jalapeño, cauliflower and cilantro, season with salt and pepper and toss well.
Top the chops with the slaw. Scatter the cashews and coconut flakes on top and serve.
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At NHC Buckley, Care is Our Business. Our skilled nursing and rehab center provides a full spectrum of health care services such as skilled 24 hour nursing care, long-term care, rehabilitation services and short-term respite care, palliative care and on-site hospice care. Please refer to our Services page for more information
We encourage you to review the information provided throughout this website that details what we offer our patients, families and community. Visitors are welcome any time to visit patients or tour our center. Life may change, but it never gets old.
Promotional consideration provided by Buckley Healthcare Center.