CLASSIC FISH AND CHIPS
Steps:
- Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
- Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
- Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
- Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
- Fry the potatoes again for 1 to 2 minutes for added crispness.
Nutrition Facts : Calories 782.3 calories, Carbohydrate 91.9 g, Cholesterol 124.6 mg, Fat 26.2 g, Fiber 9.1 g, Protein 44.6 g, SaturatedFat 4.3 g, Sodium 860.7 mg, Sugar 5.9 g
FISH AND CHICKS
Provided by Food Network Kitchen
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Put the eggs in a small saucepan and cover with water by 1/2 inch. Bring to a boil over medium-high heat, then remove from the heat, cover and let stand 10 minutes. Remove the eggs with a slotted spoon and transfer to a bowl of ice water to cool, about 5 minutes. Carefully peel the eggs; halve lengthwise and scoop out the yolks into a medium bowl.
- Add the mayonnaise, mustard and Old Bay to the yolks and whisk until smooth. Stir in the corn and chives; season with salt. Transfer the mixture to a pastry bag fitted with a large star tip (big enough for the corn kernels to fit through). Pipe into the egg white halves. Refrigerate until ready to serve.
- Slice the potatoes into 10 rounds, slightly less than 1/2 inch thick. Heat 1/2 inch vegetable oil in a medium skillet over medium heat until it registers 300 degrees F on a deep-fry thermometer. Fry the potato rounds 4 minutes, then remove with a slotted spoon and drain on paper towels. Increase the oil temperature to 375 degrees F; fry the potatoes again until golden brown and crisp, about 3 more minutes. Drain on clean paper towels and season with salt.
- Place a deviled egg on each fried potato round. Top with the crabmeat, some chives and more Old Bay.
CHICKEN-FRIED FISH
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the green beans in a microwave-safe dish. Add 1/4 cup water and 1/2 teaspoon salt, cover loosely with plastic wrap and microwave until tender, about 5 minutes. Meanwhile, sprinkle the fish all over with 1/2 teaspoon salt, and pepper to taste. Combine the flour and paprika in a shallow dish. Beat the eggs in another dish. Dip each fish fillet in the eggs, then dredge in the flour mixture, turning to coat. Reserve the flour mixture. Heat 3 tablespoons vegetable oil in a skillet over medium-high heat. Working in batches, fry the fish until cooked through, 3 to 4 minutes per side. Transfer to a plate and tent with foil. Wipe out the skillet. Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat. Whisk in 3 tablespoons of the reserved flour mixture, then add the chicken broth and 1/4 cup water; bring to a boil, whisking. Add the milk, cream cheese and parsley; cook, whisking, until slightly thickened, about 2 minutes. Season with salt and pepper. Divide the fish among plates. Top with the sauce and sprinkle with paprika. Serve with the green beans.
- Photograph by Christopher Testani
Nutrition Facts : Calories 401, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 207 milligrams, Sodium 659 milligrams, Carbohydrate 24 grams, Fiber 3 grams, Protein 43 grams
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