Frog and Goat

We recently purchased a Krups fryer (we picked the model we did because it has a filter so the house doesn’t stink up) and Friday night was the maiden voyage. We weren’t sure exactly what to fry first but finally decided on fish and chips. The better-half was in charge of frying while I fretted. I was a candy maker during a few summers in college and having lightning hot candy syrup burn you makes for fretting when there are high heat splattery things going on in the kitchen. He once worked at Jungle Man Dan’s French Fry Hut and so he has some professional experience with hot oil and frying things.

Background: Usually when we fry we set up the propane tank outside and then I run back and forth between the warming oven and the fryer while he works. This makes for hit or miss frying results. The indoor fryer is a much better way to fry.

The fries were outstanding and AMAZING (yes, in all caps) and we’ll never fry those outside again. The fish was equally good…cod in a beer batter. Both were sprinkled with malt vinegar.

Speaking of vinegar, we polished off a jar of dilly green beans that I canned this summer (recipe is in the Ball’s Blue Book). Spicy and tangy and oh my sweet hopping john they were good.