P&K Grocery prepared all the eats, including fish-and-chips wrapped in newspaper cones and served with malt vinegar and goat-cheese-and-carrot salad, petite ice cream cones filled with homemade strawberry and peach gelato, and carrot-cake muffins topped with toothpick-and-construction-paper sails. The following recipes are courtesy of P&K Grocery.
Fish-and-chips
Serves 12- 6 large russet potatoes
- Vegetable oil, for deep-frying
- 6 cups all-purpose flour
- 3 tablespoons baking powder
- 1 tablespoon kosher salt, plus more for seasoning
- 1 tablespoon freshly ground black pepper, plus more for seasoning
- 3 large eggs, lightly beaten
- 3 12-ounce cans soda water
- 1 to 2 cups rice flour
- 6 cod fillets, sliced diagonally into ½-inch-wide strips
To fry the fish-and-chips, you will need a deep fryer or a large stockpot.
- Peel the potatoes and cut them into strips that are ¼ inch thick and 3 inches long.
- In a deep-sided pot, heat 3 inches of oil to 325° F. (Please remember to use caution when cooking with hot oil.) Put the potatoes in the oil. Fry until they have softened and become slightly browned but not crisp, 2 to 3 minutes.< /li>
- Remove the chips with a large slotted spoon and set them aside on paper towels.
- Increase heat until the oil reaches a temperature of 375° F. In a large mixing bowl, combine the all-purpose flour, baking powder, salt, pepper, and eggs. Pour in the soda water and whisk until the batter is smooth. Spread the rice flour on a separate plate. Dredge the fish pieces in it, then dip them into the batter, letting the excess drip off.
- Put the chips in the bottom of a fryer basket (or use a slotted spoon) and carefully submerge them in the hot oil. Carefully add the fish to the bubbling oil. Fry the fish-and-chips until crispy and brown, 4 to 5 minutes. Remove the basket and drain the fish-and-chips on paper towels; season lightly with the salt and pepper.
Serve with the Aioli and Mignonette dipping sauces (see recipes, below).
Roast Red Pepper Aioli
Makes 1 cup- 2 large egg yolks
- 2 tablespoons Dijon mustard
- 2 teaspoons lemon juice
- 6 ounces roasted and peeled red peppers
- ½ cup grape-seed oil
- ½ cup olive oil
- Sea salt and freshly ground black pepper to taste
- Combine the first 4 ingredients in a food processor.
- Blend for approximately 30 seconds and, while blending, drizzle the grape-seed oil into the mixture in a slow stream, followed by the olive oil.
- Season with the salt and pepper and keep cold until serving.
Mignonette Dipping Sauce
Makes 1 cup- 3 tablespoons crushed black pepper
- 3 tablespoons finely chopped shallots
- 2/3 cup white-wine vinegar
- Combine all the ingredients in a bowl.
- Spoon the mixture over the fish and enjoy.
Note: For minimal fuss, try Ian's Natural fish sticks ($5 for 12, Whole Foods stores), Alexia Yukon Gold fries ($2 for a 16-ounce bag), and Sarson's malt vinegar ($3.50 for 10 ounces, Myers of Keswick).
Next Page: Warm Goat Cheese and Carrot Salad with Marjoram-Honey Vinaigrette
