MINNEAPOLIS -- Father-and-son team Dan and Tom Flanagan are happy to announce the opening of a second location of their restaurant.
Mac's Fish and Chips, located in St. Paul at Hamline and Larpenteur, will be opening a second location in Minneapolis at 54th and Lyndale, slated to open sometime in September.
The family duo stopped in KARE's kitchen Saturday morning to share a couple recipes.
Mac's Walleye and Chips:
· 2 cups all-purpose flour
· 1 tsp baking powder
· 1 tsp baking soda
· 1 tablespoon salt
· 12 oz. Can soda water or your favorite beer
1. Mix all ingredients in mixing bowl until smooth. Batter should be thin enough to lightly coat a spoon. Let sit for at least ½ hour.
2. Heat approx. 1 inch of canola oil in a stock pot or deep walled skillet to 375 degrees.
3. Take 4 medium size walleye filets, pat dry with paper towel and lightly dredge in approx ½ cup of all-purpose flour. Dip floured filets in batter until covered and carefully place in hot oil. Cook until browned well on both sides (approx. 3-4 minutes) and remove using a slotted spoon or tongs to a paper towel lined plate or platter. Sprinkle with course sea salt and serve immediately with tartar sauce and/or malt vinegar.
1. 4 medium to large russet potatoes (best if potatoes have been room temp for at least 2 days), cleaned and cut index finger size. Rinse off starch and dry well with paper towels.
2. Heat approx. 1 ½ to 2 inches of canola oil in stock pot or deep walled skillet to 325 degrees. Carefully drop chips in hot oil, cook for 1 ½ minutes. Remove from oil, let drain on paper towel lined plate and cool for at least 10 minutes. Bring oil temp up to 350 degrees, return cooled chips to hot oil and cook for 3 minutes or crisp.
3. Remove to paper towel lined platter, sprinkle with course sea salt and serve immediately.
· 3 cup sugar
· 2 cup corn syrup
· 3 tbsp. butter
· 1 ½ cup water
· Food coloring
Blend above items, heat while stirring occasionally to 250 degrees. Remove from heat, pour in buttered full pan, and add:
· 1 tsp flavor
· 6 tbsp. course sea salt