Never Fail Fish Chips Recipes

PERFECT FISH & CHIPS

Steps:

• Wash fillet in lemon and water.
• Season with salt and pepper.
• Chill while you prepare the batter.
• Sprinkle yeast over warm water.
• Let stand until dissolved.
• Place flour in a bowl with the salt and sugar.
• Make a well in the center.
• Add the dissolved yeast, oil and 2/3 of the beer.
• Stir with a wooden spoon just to combine. Stir in remaining beer.
• Let the batter stand, covered, in a warm place for 30-35 minuted, until it has thickened and become frothy.
• Dry fish with paper towels and cut each fillet diagonally into 2 pieces.
• Heat the oven to warm.
• Stir together remaining flour, pepper and salt in a plate. Heat the oil.
• Whip egg white until it forms soft peaks and fold into batter.
• Coat fish with seasoned flour, patting so they are evenly coated.
• Shake off excess flour.
• Using a 2 pronged fork, dip the fish into the batter.
• Lift it out and hold it over bowl 5 seconds to drip off excess batter.
• Carefully lower the piece of fish into the hot oil and deep fry, turning once, until golden crisp.
• Fry 1-2 pieces at a time, transferring to paper towels as you go.

(NEVER-FAIL) FISH & CHIPS

Steps:

• Slice the potatoes into wedges or straws (depending on what size fry you'll want). Set aside in some warm-ish water until needed.
• Get the oil heated for the fries, approximately 3 cups worth.
• For the Batter:.
• Warm the milk and butter until the butter melts, but be sure not to let the milk get too hot.
• Mix the yeast and sugar into the milk. Leave for approximately 15 minutes in a warm place until frothy.
• Put the flour and salt into a bowl, make a well in the centre, and pour in the yeast and milk.
• Gradually work in the flour from the sides to form a thick batter, the consistency of double cream, feel free to add more milk if needed. Set aside until needed.
• For the Fries:.
• Dry the fries completely before setting into the hot oil. Fry until a light blond color (approx. 6-9 min)and set aside on a plate, continue until you no longer have any potato slices.
• Let the fries sit for at least 5-10 minutes (they can sit for longer if needed).
• Re-fry the fries until they are golden and puffed (about 1-5 min).Serve with salt.
• For the Fish:.
• Get a large frying pan and fill it a little more than halfway with oil. Heat the oil.
• Prep the fish (de-bone, so on, so forth)and dab dry. Roll the fish in a flour cornstarch combo (this is IMPORTANT because it prevents the batter from sliding off).
• After coating the fish in flour/cornstarch dip generously in yeast batter and lay into hot oil. Cook the fish until golden brown, crisp, and cooked in the center (you may cook the fish longer is you like your fish a bit darker). Continue this process until you no longer have any fish.
• Serve with the chips/fries, tartar sauce, coleslaw/peas and malt vinegar.

" FISH & CHIPS" APPETIZER

Steps:

• Mix everything together in medium bowl except the salmon and fresh parsley. Stir to combine.
• Mix in salmon and about half the parsley.
• Put a dollop on a chip and sprinkle with additional parsley. Arrange on platter.
• ***Can be served in a bowl with chips on the side but I like the presentation of the chips already loaded. Also, as mentioned above, you could warm it in an over at 350 until bubbly. Enjoy!

CRISPY BATTER FOR FISH & CHIPS

Steps:

• Mix ingredients together.
• Dip cod into batter.
• Deep fry at 425F until cooked.

FISH AND CHIPS

Steps:

• Preheat oven to 450°F.
• Peel potatoes; prick in several places. Microwave on high for 4 minutes or until tender-firm. Let cool for 5 minutes. Cut lengthwise into wedges.
• In large bowl mix half of the oil, cumin, salt and pepper, the full amount of the turmeric and garlic. Toss potato wedges in the mix.
• Arrange on greased rimmed baking sheet. Bake until crispy and golden brown, turning potatoes once or twice, for about 20 minutes.
• Meanwhile, in shallow dish, whisk together flour, paprika and remaining cumin, salt and pepper.
• Press fish into flour mixture, turning to coat; shake off excess.
• In large skillet, heat remaining oil over medium-high heat; fry fish in batches, turning once and adding more oil if necessary, until golden and fish flakes easily when tested, about 7 minutes.
• Add spinach if you wish; cover and steam until wilted, about 2 minutes. Serve with lemon wedges to squeeze over top.