Fish and Chips - Revision history

Jerome at 22:32, 18 October 2025

2025-10-18T22:32:33Z

← Older revision		Revision as of 22:32, 18 October 2025
Line 2:		Line 2:

	=== Ingredients ===		=== Ingredients ===
	2 (8- to 10-ounce) ~~{{ingredientlink\|name=~~red-skinned potatoes}}or ~~{{ingredientlink\|name=~~russet potatoes}}or ~~{{ingredientlink\|name=~~idaho potatoes}}, unpeeled, cut into 1/8- to 1/4-inch-thick rounds, or cut length-wise into eights<br>		2 (8- to 10-ounce) red-skinned potatoes or russet potatoes or idaho potatoes, unpeeled, cut into 1/8- to 1/4-inch-thick rounds, or cut length-wise into eights<br>
	3 qt ~~{{ingredientlink\|name=~~Vegetable oil}}(96 fl oz)<br>
	1 1/2 cups ~~{{ingredientlink\|name=~~all-purpose flour}}<br>		3 qt Vegetable oil (96 fl oz)<br>
	1 1/2 teaspoons ~~{{ingredientlink\|name=~~Old Bay Seasoning}}		1 1/2 cups all-purpose flour<br>
			1 1/2 teaspoons Old Bay Seasoning
	1 tablespoon baking powder<br>		1 tablespoon baking powder<br>
	1 teaspoon kosher salt<br>		1 teaspoon kosher salt<br>
	1/4 teaspoon cayenne pepper<br>		1/4 teaspoon cayenne pepper<br>
	1 (12-oz) bottle cold ~~{{ingredientlink\|name=~~Beer}}(preferably ale) or club soda<br>		1 (12-oz) bottle cold Beer (preferably ale) or club soda<br>
	1 1/2 lb ~~{{ingredientlink\|name=~~Haddock}}or ~~{{ingredientlink\|name=~~Cod}}fillets or ~~{{ingredientlink\|name=~~Tilapia}}fillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6 inches long)<br>		1 1/2 lb Haddock or Cod fillets or Tilapia fillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6 inches long)<br>
	cornmeal for dredging		cornmeal for dredging

Line 21:		Line 22:

	=== Procedure ===		=== Procedure ===
	Hold ~~{{ingredientlink\|name=~~Potatoes}}in a large bowl of cold water.<br>		Hold Potatoes in a large bowl of cold water.<br>

	Heat ~~{{ingredientlink\|name=~~Vegetable oil}}in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to a rack to drain.<br>		Heat Vegetable oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to a rack to drain.<br>
	<br>		<br>
	Increase oil temperature to 375°F. Place ~~{{ingredientlink\|name=~~Flour}}into a bowl, then whisk in ~~{{ingredientlink\|name=~~Beer}}gently until just combined. Stir in 1/4 teaspoon salt and rest of the ingredients.<br>		Increase oil temperature to 375°F. Place Flour into a bowl, then whisk in Beer gently until just combined. Stir in 1/4 teaspoon salt and rest of the ingredients.<br>
	<br>		<br>
	Pat ~~{{ingredientlink\|name=~~Fish}}dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, and ~~{{ingredientlink\|name=~~Old Bay Seasoning}}.<br>		Pat Fish dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, and Old Bay Seasoning.<br>
	<br>		<br>
	Place potatoes back in oil. Dredge fish in cornmeal, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide, as coated, into oil with the potatoes. Fry coated fish and potatoes, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to rack on a paper-towel-lined baking sheet; fry in batches if necessary, returning oil to 375°F between batches.<br>		Place potatoes back in oil. Dredge fish in cornmeal, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide, as coated, into oil with the potatoes. Fry coated fish and potatoes, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to rack on a paper-towel-lined baking sheet; fry in batches if necessary, returning oil to 375°F between batches.<br>

WikiSysop at 21:46, 20 October 2024

2024-10-20T21:46:52Z

← Older revision		Revision as of 21:46, 20 October 2024
Line 77:		Line 77:
	Slather with malt vinegar, tartar sauce, and hot sauce		Slather with malt vinegar, tartar sauce, and hot sauce

	~~[[Category:Complete]]~~
	[[Category:Seafood]]		[[Category:Seafood]]
	[[Category:Dinner]]		[[Category:Dinner]]
	[[Category:Main Dish]]		[[Category:Main Dish]]
	__NOEDITSECTION__		__NOEDITSECTION__

Jerome at 22:42, 19 October 2024

2024-10-19T22:42:43Z

← Older revision		Revision as of 22:42, 19 October 2024
Line 79:		Line 79:
	[[Category:Complete]]		[[Category:Complete]]
	[[Category:Seafood]]		[[Category:Seafood]]
			[[Category:Dinner]]
			[[Category:Main Dish]]
			__NOEDITSECTION__

Jerome at 22:06, 19 October 2024

2024-10-19T22:06:21Z

← Older revision		Revision as of 22:06, 19 October 2024
Line 78:		Line 78:

	[[Category:Complete]]		[[Category:Complete]]
			[[Category:Seafood]]

Erin at 02:32, 10 November 2008

2008-11-10T02:32:14Z

← Older revision		Revision as of 02:32, 10 November 2008
Line 4:		Line 4:
	2 (8- to 10-ounce) {{ingredientlink\|name=red-skinned potatoes}}or {{ingredientlink\|name=russet potatoes}}or {{ingredientlink\|name=idaho potatoes}}, unpeeled, cut into 1/8- to 1/4-inch-thick rounds, or cut length-wise into eights<br>		2 (8- to 10-ounce) {{ingredientlink\|name=red-skinned potatoes}}or {{ingredientlink\|name=russet potatoes}}or {{ingredientlink\|name=idaho potatoes}}, unpeeled, cut into 1/8- to 1/4-inch-thick rounds, or cut length-wise into eights<br>
	3 qt {{ingredientlink\|name=Vegetable oil}}(96 fl oz)<br>		3 qt {{ingredientlink\|name=Vegetable oil}}(96 fl oz)<br>
	1 ~~cup {{ingredientlink\|name=rice flour}}<br>~~		1 1/2 cups {{ingredientlink\|name=all-purpose flour}}<br>
	1 ~~cup~~ {{ingredientlink\|name=all-purpose flour}}<br>
	1 1/2 teaspoons {{ingredientlink\|name=Old Bay Seasoning}}		1 1/2 teaspoons {{ingredientlink\|name=Old Bay Seasoning}}
	1 tablespoon baking powder<br>		1 tablespoon baking powder<br>
Line 30:		Line 29:
	Pat {{ingredientlink\|name=Fish}}dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, and {{ingredientlink\|name=Old Bay Seasoning}}.<br>		Pat {{ingredientlink\|name=Fish}}dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, and {{ingredientlink\|name=Old Bay Seasoning}}.<br>
	<br>		<br>
	Place potatoes back in oil. Dredge fish in ~~remaining 1/2 cup flour~~, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide, as coated, into oil with the potatoes. Fry coated fish and potatoes, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to rack on a paper-towel-lined baking sheet; fry in batches if necessary, returning oil to 375°F between batches.<br>		Place potatoes back in oil. Dredge fish in cornmeal, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide, as coated, into oil with the potatoes. Fry coated fish and potatoes, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to rack on a paper-towel-lined baking sheet; fry in batches if necessary, returning oil to 375°F between batches.<br>


Line 40:		Line 39:
	September 3, 2007 (first time with modified recipe)		September 3, 2007 (first time with modified recipe)
	September 27, 2008 (second modification)		September 27, 2008 (second modification)
			November 9, 2008 (used all all-purpose flour and turned out crispier)

	=== Source ===		=== Source ===
Line 73:		Line 73:
	<br>		<br>
	Special equipment: a deep-fat thermometer<br>		Special equipment: a deep-fat thermometer<br>
			Can substitute 1 cup flour with 1 cup {{ingredientlink\|name=rice flour}}<br>
	<br>		<br>
	Slather with malt vinegar, tartar sauce, and hot sauce		Slather with malt vinegar, tartar sauce, and hot sauce

	[[Category:Complete]]		[[Category:Complete]]

Jerome at 22:18, 9 November 2008

2008-11-09T22:18:59Z

← Older revision		Revision as of 22:18, 9 November 2008
Line 1:		Line 1:
			__NOTOC__

	=== Ingredients ===		=== Ingredients ===
	2 (8- to 10-ounce) {{ingredientlink\|name=red-skinned potatoes}}or {{ingredientlink\|name=russet potatoes}}or {{ingredientlink\|name=idaho potatoes}}, unpeeled, cut into 1/8- to 1/4-inch-thick rounds, or cut length-wise into eights<br>		2 (8- to 10-ounce) {{ingredientlink\|name=red-skinned potatoes}}or {{ingredientlink\|name=russet potatoes}}or {{ingredientlink\|name=idaho potatoes}}, unpeeled, cut into 1/8- to 1/4-inch-thick rounds, or cut length-wise into eights<br>

Erin at 19:16, 27 September 2008

2008-09-27T19:16:58Z

← Older revision		Revision as of 19:16, 27 September 2008
Line 51:		Line 51:
	<br>		<br>
	Tyler's Ultimate<br>		Tyler's Ultimate<br>
	http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36327,00.html?rsrc=search		http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36327,00.html?rsrc=search<br>
	<br>		<br>
	and (as of September 26, 2008)<br>		and (as of September 26, 2008)<br>

Erin at 19:16, 27 September 2008

2008-09-27T19:16:13Z

← Older revision		Revision as of 19:16, 27 September 2008
Line 52:		Line 52:
	Tyler's Ultimate<br>		Tyler's Ultimate<br>
	http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36327,00.html?rsrc=search		http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36327,00.html?rsrc=search
	and (as of September 26, 2008)		<br>
			and (as of September 26, 2008)<br>
			<br>
	Alton Brown		Alton Brown
	http://www.foodnetwork.com/recipes/alton-brown/chips-and-fish-recipe/index.html		http://www.foodnetwork.com/recipes/alton-brown/chips-and-fish-recipe/index.html<br>

	=== Prep Time ===		=== Prep Time ===

Erin at 19:15, 27 September 2008

2008-09-27T19:15:21Z

← Older revision		Revision as of 19:15, 27 September 2008
Line 24:		Line 24:
	Heat {{ingredientlink\|name=Vegetable oil}}in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to a rack to drain.<br>		Heat {{ingredientlink\|name=Vegetable oil}}in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to a rack to drain.<br>
	<br>		<br>
	Increase oil temperature to 375°F. Place {{ingredientlink\|name=Flour}}into a bowl, then whisk in {{ingredientlink\|name=Beer}} gently until just combined. Stir in 1/4 teaspoon salt and rest of the ingredients.<br>		Increase oil temperature to 375°F. Place {{ingredientlink\|name=Flour}}into a bowl, then whisk in {{ingredientlink\|name=Beer}}gently until just combined. Stir in 1/4 teaspoon salt and rest of the ingredients.<br>
	<br>		<br>
	Pat {{ingredientlink\|name=Fish}}dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, and {{ingredientlink\|name=Old Bay Seasoning}}.<br>		Pat {{ingredientlink\|name=Fish}}dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, and {{ingredientlink\|name=Old Bay Seasoning}}.<br>
Line 37:		Line 37:
	July 19, 2007		July 19, 2007
	September 3, 2007 (first time with modified recipe)		September 3, 2007 (first time with modified recipe)
			September 27, 2008 (second modification)

	=== Source ===		=== Source ===
Line 49:		Line 50:
	and (as of August 24, 2007)<br>		and (as of August 24, 2007)<br>
	<br>		<br>
	Tyler's Ultimate		Tyler's Ultimate<br>
	http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36327,00.html?rsrc=search		http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36327,00.html?rsrc=search
	and (as of September 26, 2008)		and (as of September 26, 2008)

Erin at 19:04, 27 September 2008

2008-09-27T19:04:50Z

← Older revision		Revision as of 19:04, 27 September 2008
Line 2:		Line 2:
	2 (8- to 10-ounce) {{ingredientlink\|name=red-skinned potatoes}}or {{ingredientlink\|name=russet potatoes}}or {{ingredientlink\|name=idaho potatoes}}, unpeeled, cut into 1/8- to 1/4-inch-thick rounds, or cut length-wise into eights<br>		2 (8- to 10-ounce) {{ingredientlink\|name=red-skinned potatoes}}or {{ingredientlink\|name=russet potatoes}}or {{ingredientlink\|name=idaho potatoes}}, unpeeled, cut into 1/8- to 1/4-inch-thick rounds, or cut length-wise into eights<br>
	3 qt {{ingredientlink\|name=Vegetable oil}}(96 fl oz)<br>		3 qt {{ingredientlink\|name=Vegetable oil}}(96 fl oz)<br>
	~~2 cups~~ {{ingredientlink\|name=rice flour}}~~, divided~~<br>		1 cup {{ingredientlink\|name=rice flour}}<br>
			1 cup {{ingredientlink\|name=all-purpose flour}}<br>
	1 1/2 teaspoons {{ingredientlink\|name=Old Bay Seasoning}}		1 1/2 teaspoons {{ingredientlink\|name=Old Bay Seasoning}}
			1 tablespoon baking powder<br>
			1 teaspoon kosher salt<br>
			1/4 teaspoon cayenne pepper<br>
	1 (12-oz) bottle cold {{ingredientlink\|name=Beer}}(preferably ale) or club soda<br>		1 (12-oz) bottle cold {{ingredientlink\|name=Beer}}(preferably ale) or club soda<br>
	1 1/2 lb {{ingredientlink\|name=Haddock}}or {{ingredientlink\|name=Cod}}fillets or {{ingredientlink\|name=Tilapia}}fillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6 inches long)<br>		1 1/2 lb {{ingredientlink\|name=Haddock}}or {{ingredientlink\|name=Cod}}fillets or {{ingredientlink\|name=Tilapia}}fillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6 inches long)<br>
	~~Additional rice flour~~ for dredging		cornmeal for dredging

	=== Description ===		=== Description ===
	~~Challenging~~ but worth it.		Slightly challenging at first but worth it.

	=== Rating ===		=== Rating ===
	Recipe Rating based on a scale of 1-5:		Recipe Rating based on a scale of 1-5:
	~~4 Good; will make again~~		5 Favorite

	=== Procedure ===		=== Procedure ===
Line 20:		Line 24:
	Heat {{ingredientlink\|name=Vegetable oil}}in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to a rack to drain.<br>		Heat {{ingredientlink\|name=Vegetable oil}}in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to a rack to drain.<br>
	<br>		<br>
	Increase oil temperature to 375°F. Place {{ingredientlink\|name=Flour}}into a bowl, then whisk in {{ingredientlink\|name=Beer}}~~or, club soda,~~ gently until just combined. Stir in 1/4 teaspoon salt.<br>		Increase oil temperature to 375°F. Place {{ingredientlink\|name=Flour}}into a bowl, then whisk in {{ingredientlink\|name=Beer}} gently until just combined. Stir in 1/4 teaspoon salt and rest of the ingredients.<br>
	<br>		<br>
	Pat {{ingredientlink\|name=Fish}}dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, and {{ingredientlink\|name=Old Bay Seasoning}}.<br>		Pat {{ingredientlink\|name=Fish}}dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, and {{ingredientlink\|name=Old Bay Seasoning}}.<br>
Line 47:		Line 51:
	Tyler's Ultimate		Tyler's Ultimate
	http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36327,00.html?rsrc=search		http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36327,00.html?rsrc=search
			and (as of September 26, 2008)
			Alton Brown
			http://www.foodnetwork.com/recipes/alton-brown/chips-and-fish-recipe/index.html

	=== Prep Time ===		=== Prep Time ===
Line 62:		Line 69:
	Special equipment: a deep-fat thermometer<br>		Special equipment: a deep-fat thermometer<br>
	<br>		<br>
	Slather with malt vinegar and ~~tartar~~ sauce		Slather with malt vinegar, tartar sauce, and hot sauce

	[[Category:Complete]]		[[Category:Complete]]