Tea Infused Fish And Chips Recipes

FISH AND CHIPS

Steps:

• For the French fries: In a deep pot or a tabletop fryer, heat the vegetable oil to 250 degrees F.
• Cut the potatoes into batons leaving the skin on (the pieces should be 1/4 inch by 1/4 inch by the full length of the potatoes). Rinse the potatoes under cold water.
• Fry the potatoes, in batches if necessary, until just tender but not mushy, about 4 minutes. There should be little to no color. Transfer the blanched fries onto a baking sheet and cool completely in the refrigerator.
• For the tartar sauce: Combine the mayonnaise, buttermilk, capers and relish in a bowl and whisk together.
• For the fried fish: Increase the heat under the pot of vegetable oil and heat the oil to 350 degrees F.
• In a bowl, combine the eggs, soda water and crushed ice. Add the flour and whisk the batter. Do not overmix. Place the panko in a second shallow bowl. Place some flour for dedging in a third shallow bowl.
• Season the fish with salt and pepper. Dredge each piece in the flour, then dip in the batter and then dredge in the panko.
• Deep fry the pieces of fish, in batches if necessary, until golden brown and crispy, 4 to 6 minutes. Remove from the fryer and allow to rest on a cooling rack for 5 to 10 minutes.
• While the fish rests, finish cooking the French fries. Bring the oil temperature back to 350 degrees F. Fry the French fries, in batches if necessary, until golden brown and crispy, 4 to 5 minutes. Toss the French fries in a bowl and season with salt and pepper.
• For plating: Mound some fries on each plate and place a piece of fish over the top. Serve the tartar sauce on side.

FISH AND CHIPS

Steps:

• Heat the oil in a large deep, pot over medium heat. Bring the oil to 325 degrees F. Regulate the temperature with a candy thermometer. Keep the potato sticks in a bowl of water to prevent browning before frying. Remove to paper towels and dry well before placing in the oil. Working in batches, fry the potatoes until they are cooked through and tender but have no color, 4 to 5 minutes. Be sure the fries have plenty of room and gently swish them around as they are cooking. Remove them from the oil and put them immediately on a paper towel-lined baking sheet.
• Preheat the oven to 300 degrees F and raise the temperature of the cooking oil to 375 degrees F.
• In a medium bowl, combine the flour, cayenne, seafood seasoning, baking soda and a pinch of salt. Make a well in the center of the flour mixture and gently stir in the cold beer. Mix until just combined. When the oil is preheated to the correct temperature, dip the fish in the batter mixture. Coat the fish generously. When adding the fish to the oil, dip about 1/3 to 1/2 of the fillet into the oil and allow the batter to start puffing and then gently slide it into the oil completely. Fry the fish until they are golden brown and crispy, about 5 minutes, turning the fish over during the cooking time. When the fish are done, remove from the oil and put immediately on paper towels to blot the excess oil. Arrange the fish on a baking sheet lined with a cooling rack. Hold the fish in the preheated oven until serving. Work in batches and be sure not to crowd the oil.
• Again, working in batches, fry the fries a second time at 375 degrees F, until they are golden brown and crispy. Remove them from the oil, immediately put them on paper towels and toss with salt. Transfer the fish to a serving platter and serve with the fries.

FISH AND CHIPS

Steps:

• Fill a large bowl with water and add 1 tablespoon salt and 1 tablespoon vinegar per gallon. Cut the potatoes into fries, placing into the salted water immediately after cutting.
• Bring a large pot of water to a boil, then add 1 teaspoon salt per gallon and cook the fries until they are tender but not mushy, 12 to 13 minutes. Turn out onto a tray and chill, uncovered, for at least 1 hour or up to overnight.
• Add the peanut oil to a large heavy-bottomed pot or a deep fryer and preheat to 360 degrees F.
• Cut the fish into 8 finger-like pieces of equal size. Sprinkle each piece with salt. Set aside while you get the batter ready.
• Add 1 1/2 cups all-purpose and 1 1/2 cups instant flour to a bowl and mix well. Stir in the sugar, baking powder and vodka. Slowly add the beer, mixing until just combined, being careful not to overmix.
• Add the remaining cup all-purpose and cup instant flour to a shallow dish and mix to combine.
• Place the fish fillets in the flours and dredge until evenly coated. Add the floured fish to the batter and let the excess drain off. Fry until golden brown and delicious, 3 to 5 minutes. Remove from the oil, then drain on paper towels and season with salt.
• Fry the potatoes until golden brown and floating, 6 to 8 minutes. Remove from the oil and add to a heatproof bowl. Season with the salt and malt vinegar and gently toss to combine.
• Place the fries on a plate or basket, then top with the fish and serve with the malt vinegar and tartar sauce.

FISH AND CHIPS

Steps:

• 2 pounds haddock fillets, skinned and cut diagonally into 1 1/2-inch wide strips, 5 to 6 inches long
• Heat the oil in a large deep, pot over medium heat. Bring the oil to 325 degrees F. Regulate the temperature with a candy thermometer. Keep the potato sticks in a bowl of water to prevent browning before frying. Remove to paper towels and dry well before placing in oil. Working in batches, fry the potatoes until they are cooked through and tender but have no color, about 4 to 5 minutes. Be sure the fries have plenty of room and gently swish them around as they are cooking. Remove them from the oil and put them immediately on a paper towel lined baking sheet.
• Preheat the oven to 300 degrees F and raise the temperature of the cooking oil to 375 degrees F.
• In a medium bowl, combine the flour, seafood seasoning, baking soda and pinch of salt. Make a well in the center of the flour mixture and gently stir in the cold beer. Mix until just combined. When the oil is preheated to the correct temperature, dip the fish fillets in the batter mixture. Coat the fish generously. When adding the fish to the oil, dip about 1/3 to 1/2 of the fillet into the oil and allow the batter to start puffing and then gently slide it into the oil. Fry the fish until they are golden brown and crispy, about 5 minutes turning the fish over during the cooking time. When the fish are done, remove from the oil and put immediately on paper towels to blot the excess oil. Arrange the fish on a baking sheet lined with a cooling rack. Hold the fish in the preheated oven until serving. Work in batches and be sure not to crowd the oil.
• Again, working in batches, fry the fries a second time at 375 degrees F, until they are golden brown and crispy. Remove them from the oil, immediately put them on paper towels and toss with kosher salt. Transfer the fish to a serving platter and serve with the fries.
• Arthur Treacher would be proud!

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.

CLASSIC FISH & CHIPS

Steps:

• Cut the potatoes into chips and soak in cold water for 5 mins, then wash until the water runs clear. Tip into a pan of cold water with a pinch of salt and 1 tsp vinegar. Bring to a simmer, then turn down the heat and simmer gently for 10-12 mins until cooked through but not falling apart. Drain gently, then place on a tray in a single layer and chill until needed. Can be prepared a day ahead.
• To make the tartare sauce, chop the cornichons, capers and shallot (finely chop if you prefer a smooth sauce), then combine with the parsley, mayo and a pinch of salt. Will keep chilled for up to 24 hours.
• When you're ready to fry, prepare the batter. Tip the flours and turmeric into a bowl with a pinch of salt, pour over the beer or fizzy water, and mix quickly until everything just comes together to the consistency of double cream - do not over-beat, a few lumps are fine. Keep chilled.
• Pour the oil into a deep, wide pan like a wok, or heat a deep-fat fryer to 180C. If using a pan or wok, ensure that it is no more than two-thirds full with oil. Heat the oil until it is shimmering and carefully lower in the chips using a slotted spoon. Fry for 8-10 mins, gently stirring occasionally until golden and crisp. Transfer to kitchen paper to drain.
• Put a little flour in a dish, then bring the oil you used to cook the chips up to 185C, if you have a thermometer, or until a drizzle of batter sizzles and crisps in less than a minute. Working quickly, dust the fish in flour, then dredge through the batter. Hold the fillet above the batter to let the excess drip back into the bowl, then carefully lower into the oil. Fry the fillets for a minute until the batter is just starting to set, then take a spoon and drizzle the fillets with extra batter to create an even crunchier, wispy coating. Fry the fish for about 4 mins, turning once, until deep golden and crisp. Lift onto some kitchen paper to drain for a minute, then serve with the chips, tartare sauce, and plenty of salt and vinegar.