When a friend, Laura Rege, gives you some perfect, fresh Vidalia onions...
And no, Martha Stewart, it is NOT pronounced vih-dahhhhhl-ya...
You just gotta make onion rings.
So...
There was a cod sale at Stew's, ergo... fish 'n' onion chips!
The batter is simple: 3/4 C flour, 1/4 C cornstarch, some Old Bay seasoning, a bit of black pepper, about 2-3 teaspoons baking powder, an egg white, milk and seltzer... enough to make a fairly thin pancake-like batter.
Canola oil heated to 375.
Cod cut in 1-2 inch strips.
1 Vidalia onion cut in 1/4 inch rings... Separated... And soaked in cold water or milk.
Dip the fish in the batter. Fry until golden. Put on a rack in a 325 oven as you continue to fry.
Dip the onion rings inn the same batter. Fry until golden. Add to the rack in the oven.
Dust the fish and onions with salt, and serve with your favorite tartar sauce.
And in a play on the English "mushy peas," serve this fish fry along with pea shoots dressed with EVOO, vinegar, and salt. These shoots cut right through the the oil from frying.
Not a daily meal, but once in a while...
Wow!