FISH AND CHIPS
Steps:
- Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.
- Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.
- Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
- Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
CRISPY BEER BATTER FISH & CHIPS
Virtually every beer-battered fish recipe looks crispy coming out of the fryer, and some even stay crispy for a few minutes, but then the inevitable sogginess sets in. Well, with this simple formula, and a few easy tricks, you can achieve a fried fish where the last bite is as crisp as the first. The keys are keeping your batter really cold and patting your fish really dry. Serve over a bed of salt 'n vinegar chips with tartar sauce and lemon.
Provided by Chef John
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
- Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.
- Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- Pour beer into the flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.
- Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.
Nutrition Facts : Calories 503.1 calories, Carbohydrate 42.7 g, Cholesterol 66.3 mg, Fat 22.1 g, Fiber 1.4 g, Protein 27.3 g, SaturatedFat 3.6 g, Sodium 590.6 mg, Sugar 1 g
TYLER FLORENCE'S ULTIMATE FISH AND CHIPS
I got this off the food network site. I haven't tried these but my hubby loves fish and chips. He grew up overseas and used to be able to get them regularly. I showed him several recipes, including zaar ones, and this was the one he said to make!
Provided by Jessica K
Categories Potato
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 17
Steps:
- Heat 3 inches of the oil in a deep fryer. Or you can heat 3 inches of oil in a deep pot. Peel the potatoes and cut them into chips, about the size of your index finger.
- Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
- Put the chips back in the fryer for 4 to 5 minutes until crispy and brown. Take out and drain.
- In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter.
- Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
- Now submerge the battered fish into the bubbling oil for 4 to 5 minutes until crispy and brown.
- Remove and drain the fish with the chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
- Tartar Sauce (about 1-1/4 cups): In a small mixing bowl, combine all tartar sauce ingredients. Chill before serving to let the flavors combine.
Nutrition Facts : Calories 1240.8, Fat 30.5, SaturatedFat 4.9, Cholesterol 147.9, Sodium 1982.5, Carbohydrate 192.1, Fiber 14.3, Sugar 9.5, Protein 50.4
ULTIMATE FISH BATTER
Make and share this Ultimate Fish Batter recipe from Food.com.
Provided by RasputinsPetChiwawa
Categories One Dish Meal
Time 1h5m
Yield 4 fish, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all dry ingredients in a bowl.
- In a jug, make an even mix of the White Wine Vinegar and Soda Water/Beer.
- Add to the dry mix until the batter becomes the consistency of thick paint.
- Leave batter in the fridge to settle for about 45 minutes.
- Before battering your fish remember to coat fish in flour.
- TIP: I like to add coarsely ground black pepper to the batter. Probably about one teaspoon full. This acts as a kind of garnish/decoration when the fish is cooked.
Nutrition Facts : Calories 178, Fat 0.5, SaturatedFat 0.1, Sodium 949.8, Carbohydrate 37.3, Fiber 1.4, Sugar 0.1, Protein 5
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