Fish and Chips, Seasons Restaurant, Part II

Good Morning! I would just like to start out by saying: Dinner Rocked last night! 

But now I'll admit, it was not exactly how I planned it to turn out.  Read on... I'll explain.

I found a great recipe in the "Joy of Cooking" cookbook for the beer batter.  In the cook book, it is used for shrimp, but I figured it's really the same concept, minus the shell.  (Which, minus the shell is good for me, since I'm allergic to shell fish).  It involves flour, baking powder, salt, two eggs, milk, and of course: beer.  I used some Yuengling beer we had in the house... and since you only use 3/4 cup, I just had to finish what was left over.  I also added a bunch of spices to the batter to give it some heat, similar to what I could taste at Seasons.  I didn't have any Old Bay, but next time I make this, I'm gonna be sure to pick some up.

For the fish itself, I wandered over to my local grocery story (aka Wegmans), and inquired with the gentleman behind the fish counter, what would be the best to use.  Of the choices he had there, the cod made the most sense.  It was a white fish that would stand up well to the frying process and was sturdy enough to be cut up into slices.  I grabbed about a pound and was on my way.

Once home, I cut the fish into strips.  Here's where my dinner differed from the one I had at Seasons.  I did not cut my pieces into very small strips the way they did.  I really liked the way they did it, and next time I want to get a thinner piece of fish so I can do that.  My pieces turned out to be way too big, and we didn't end up eating all of the fish.  I guess I'll find out how it will taste as leftovers for lunch today.

The next process was to soak the fish pieces in the beer batter for a half hour.  During that time, the batter became nice and thick.  Each piece of fish was nicely coated when it came time to fry them.  While waiting during this soaking process, I decided to make my own fresh french fries... but I baked them in the oven rather than heating more oil (than the oil I was heating for the fish).  I do have a deep fryer, but I haven't used it yet.  I really should pull it out and try it some time.

The fries went into the oven as I poured vegetable oil into my electric skillet (which has it's own thermostat and would keep my oil at just the temperature I wanted it).  Once the oil reached 365 F, I let my preciously battered fish swim away!

Each piece fried for about two and a half minutes on each side, making sure the batter was yummy gold and delicious.  I then drained them on a plate lined with paper towels. 

The meal turned out to be a huge success.  I was complemented on my accomplishment with the batter sticking to the fish.  (We've tried this before, and we ate the batter as a side dish to the fish we cooked... not so good).  I added some spices to the fries before they went into the oven and they turned out spectacularly.  Slightly hot for my taste, but still wonderfully cooked. 

Overall, I'm excited about making this meal again.  The only problem I found, my house smells like the fish this morning.  The fish did not have an odor when I brought it home from the store, so I think it's just the natural "fish cooking" smell.  My mom's solution when she cooks food at home: burn a few candles for about an hour.  You know, it actually works.  Guess I need to find a few candles.

It was really nice to do a great job with dinner last night.  I'm in the middle of writing a big paper for school, so I was worried my heart might not be into cooking.  It was actually a really nice break and perked me up.  Then, after dinner I decided to give the paper a longer rest and joined some friends at a Civil War dance lesson.  It's ballroom dancing meets hoop skirts... except we don't actually have to dress in the civil war outfits.  It was great to expend some of that energy.

Today, after this is posted, it's back to writing my paper.  I really enjoy writing these blog entries better... plus, they involve food.  My paper, not so much.  :)

So, I encourage you to visit Seasons Restaurant in Williamsburg and try this dish.  Once you've done that, I encourage you to come home and make it for yourself.  Not counting the wait time on the batter, it was a quick meal to make. 

Just a quick editor's note, I'm slightly changing the way I name my blog entries to include the main dish.

Seasons Restaurant, Merchants Square Williamsburg, Part I

This is another dining experience that is over a month old.  On our first night in Williamsburg, we decided to eat at Seasons Restaurant and Tavern located on South Henry Street in the area known as Merchants Square at the far end of the Colonial Williamsburg historic district.  It was within walking distance of our hotel and there was a bus stop near by if we wanted to use Colonial Williamsburg's shuttle system.  (This system came in handy on the nights we had late programs, and by the end of the week when we just couldn't walk anymore).

The decor of the restaurant was unique.  Our table was on a "front porch."  The walkway sort of resembled a street, and then there was another "front porch" that was facing our way.  The doorway from our "front porch" lead into the bar area.  Another area looked like a large garden patio, with another area looking like a large dining room of a colonial home. 

I decided to enjoy a Season's Sangria, made with red wine, spirits, and fresh fruit and fruit juices.  It was really tasty, and probably a little dangerous because it didn't taste like there was any alcohol in it at all.  I did also have two glasses of water... we did spend the day walking around Historic Jamestowne and Jamestown Settlement.  Later that evening we were joining the Continental Army for a great evening program.  (I figured it would not be the best thing to enlist while under the influence).

For my meal, I enjoyed a very interesting take on Fish and Chips.  The french fries were lightly covered in a batter and then fried.  The batter was a very effective means to help hold the extra salt I applied.  Here's the interesting part:  rather than getting one large piece of fish... my fish was cut up almost like chicken fingers, and individually battered and fried.  The beer batter had a nice consistency and wonderful seasoning.  There was a kick of spice to it.  I think it was Old Bay seasoning.  The fish itself was nice and moist and flavorful as well.

We decided to skip dessert and instead enjoyed one more glass of water.

I really enjoyed this restaurant.  Our waiter was friendly and knowledgeable.  He gave us some great tips about what to see and where to go while in Williamsburg.

You can visit Seasons Restaurant and Tavern's website to learn more, or just show up at 110 South Henry Street, Williamsburg, VA 23185.

I will be trying to make this meal tonight for dinner.  Wish me luck!