FISH AND CHIPS WITH MALT VINEGAR MAYONNAISE RECIPE | EPICURIOUS
|1 large egg yolk|
|2 tablespoons malt vinegar, divided|
|1 cup vegetable oil|
|Kosher salt, freshly ground pepper|
|Vegetable oil (for frying; about 4 cups)|
|2 cups all-purpose flour|
|2 teaspoons baking powder|
|1 teaspoon baking soda|
|1 teaspoon kosher salt plus more|
|1/2 teaspoon freshly ground black pepper plus more|
|12 ounces (or more) chilled light lager|
|1 cup chilled club soda|
|1 tablespoon malt vinegar|
|1 cup corn flour or all-purpose flour|
|1 1/2 pounds cod, haddock or pollack, cut into long, 1 1/2″-wide strips|
|French fries (for serving)|
|Old Bay seasoning, flaky sea salt (such as Maldon), and chopped fresh dill|
|Lemon wedges (for serving)|
|Ingredient info: Corn flour, which is more finely ground than cornmeal, is available at Latin markets, natural foods stores, and bobsredmill.com.|
|A deep-fry thermometer|
- Whisk egg yolk and 1 tablespoon vinegar in a small bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until mayonnaise is thickened and smooth. Add remaining 1 tablespoon vinegar; season with salt and pepper. Cover and chill.
- DO AHEAD: Mayonnaise can be made 1 day ahead. Keep chilled.
- Fit a large pot with thermometer; pour in oil to measure 3″. Heat over medium-high heat until thermometer registers 375°F.
- Meanwhile, whisk all-purpose flour, baking powder, baking soda, 1 teaspoon kosher salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, slowly add beer, club soda, and vinegar, adding more beer if batter is too thick (it should be the consistency of thin pancake batter).
- Place corn flour in a shallow bowl. Season fish with kosher salt and pepper. Dredge fish in corn flour, shaking off excess, then dip in batter, letting excess drip back into bowl. Working in batches and returning oil to 375°F between batches, fry fish until golden brown and crisp, about 2 minutes per side. Transfer to paper towel-lined baking sheet.
- Season fish and fries with Old Bay, sea salt, and dill; serve with malt vinegar mayonnaise and lemon wedges.
MALT VINEGAR-GLAZED CHICKEN RECIPE | BON APPÉTIT
Provided by: Matt Duckor
Yield: 4 Servings
|3/4 cup malt vinegar|
|1/4 cup mild-flavored (light) molasses|
|2 tablespoons honey|
|1 teaspoon fennel seeds|
|1/2 teaspoon coriander seeds|
|1/4 teaspoon crushed red pepper flakes|
|1 dried pasilla or ancho chile, stemmed, seeded|
|10 whole black peppercorns|
|1 1-inch piece of cinnamon stick|
|1/2 bay leaf|
|1/2 cup (packed) light brown sugar|
|1/3 cup kosher salt plus more for seasoning|
|1/4 cup malt vinegar|
|8 sprigs fresh thyme|
|1 4-pound chicken, backbone removed, quartered, or 4 lb. breasts and whole legs|
|Freshly ground black pepper|
|2 tablespoons vegetable oil|
- Combine all ingredients in a small heavy saucepan. Bring to a boil, then reduce heat to a simmer, stirring occasionally, until glaze is thickened and reduced to 1/3 cup, 12–15 minutes. Strain into a small bowl. DO AHEAD: Glaze can be made 3 days ahead. Let cool. Cover and chill.
- Stir sugar, 1/3 cup salt, vinegar, thyme, and 1 cup water in a large pot over medium heat until sugar dissolves. Transfer to a large bowl; add 6 cups of cold water. Add chicken, weighing down with a plate to fully submerge if necessary. Cover; chill for 4 hours or, preferably, overnight.
- Preheat oven to 425°. Line a rimmed baking sheet with foil (this makes cleanup a snap). Drain chicken; pat dry (do not rinse). Season chicken lightly with salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Working in two batches, sear chicken until well browned all over, 7–8 minutes per batch. Transfer chicken to prepared sheet.
- Roast chicken for 15 minutes. Baste with glaze. Continue to roast, basting again after 5 minutes, until an instant-read thermometer inserted into thickest part of thigh registers 165°, about 10 minutes longer. Let rest for 10 minutes before serving.
CLASSIC DEVILED EGGS WITH MALT VINEGAR RECIPE
Provided by: COUNTRYLIVING.COM
Categories: vegetarian,baby shower,Barbeque,bridal shower,feed a crowd,Fourth of July,picnic,Summer,tailgate,appetizers,dinner,lunch,side dish
Total time: 1 hours 20 minutes
Prep time: 20 minutes
Cook time: 0S
|12 large eggs|
|2 tsp. white vinegar|
|1/2 c. mayonnaise|
|1/4 c. chopped sweet pickles|
|2 tbsp. malt vinegar|
|2 tbsp. grated onion|
|1 tsp. dry mustard|
|1/2 tsp. sweet paprika|
- In a large pot over high heat, bring eggs, vinegar, and enough cold water to cover by 1 inch to a boil. Reduce heat to medium-high to maintain a medium boil and cook eggs for 8 minutes. Drain and run eggs under cool water. Fill a bowl with cold water, add eggs, and let sit for 20 minutes to cool to room temperature.
- Peel eggs and halve lengthwise. Remove yolks and transfer to a medium bowl. Set aside whites on a serving plate. With a fork, break up yolks until fluffy.
- To yolks, add mayonnaise, pickles, malt vinegar, onion, and dry mustard; mix. Fill egg whites with yolk mixture.
- Garnish with sweet paprika. Cover and refrigerate for at least 30 minutes, or until ready to serve.