Fish and Chips: Difference between revisions

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Active time: 1 1/2 hr Start to finish: 2 1/2 hr
__NOTOC__
 
serving size
 
Makes 4 servings.


=== Ingredients ===
=== Ingredients ===
3 (8- to 10-ounce) red-skinned potatoes or russet potatoes, unpeeled, cut into 1/8- to 1/4-inch-thick rounds<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 vegetable oil (96 fl oz)<br>
3 qt {{ingredientlink|name=Vegetable oil}}(96 fl oz)<br>
2 cups all-purpose flour, divided<br>
1 1/2 cups {{ingredientlink|name=all-purpose flour}}<br>
1 1/2 teaspoons Old Bay seasoning
1 1/2 teaspoons {{ingredientlink|name=Old Bay Seasoning}}
1 (12-oz) bottle cold beer (preferably ale)<br>
1 tablespoon baking powder<br>
1 1/2 lb haddock or cod fillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6 inches long)<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 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>
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 ===
Special equipment: a deep-fat thermometer
Hold {{ingredientlink|name=Potatoes}}in a large bowl of cold water.<br>
Accompaniment: malt vinegar


'''Preparation'''<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>
Place potatoes in a large bowl of cold water.<br>
 
Heat 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 one third of potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to a rack to drain. Fry remaining potatoes in batches, returning oil to 325°F between batches. Remove oil from heat and reserve.<br>
<br>
<br>
Heat oil over moderately high heat until it registers 350°F. Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.<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>
Increase oil temperature to 375°F. Sift 1 1/2 cups flour into a bowl, then whisk in beer gently until just combined. Stir in 1/4 teaspoon salt.<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>
Pat fish dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, and Old Bay seasoning, then dredge in remaining 1/2 cup flour, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide into oil as coated. Fry coated fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to rack on a paper-towel-lined baking sheet and keep warm in lower third of oven, then fry remaining fish in batches of 4, 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>
<br>
 
Fry potatoes again, in batches, until deep golden brown and crisp, about 5 minutes per batch. Return oil to 350°F between batches. Transfer with slotted spoon to rack.<br>


=== Yield ===
Makes 4 servings.


=== Date ===
July 19, 2007
September 3, 2007 (first time with modified recipe)
September 27, 2008 (second modification)
November 9, 2008 (used all all-purpose flour and turned out crispier)


=== Source ===
Inspired by:<br>
Gourmet, January 2004<br>
http://www.epicurious.com/recipes/recipe_views/views/109011<br>
&<br>
Bon Appétit, June 2007<br>
Bon Appétit Test Kitchen<br>
http://www.epicurious.com/recipes/recipe_views/views/238551<br>
<br>
and (as of August 24, 2007)<br>
<br>
Tyler's Ultimate<br>
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36327,00.html?rsrc=search<br>
<br>
and (as of September 26, 2008)<br>
<br>
Alton Brown
http://www.foodnetwork.com/recipes/alton-brown/chips-and-fish-recipe/index.html<br>


=== Prep Time ===
Active time: 1 1/2 hr<br>
Start to finish: 2 1/2 hr


Season fish and chips with salt.
=== Cook Time ===
See Prep Time.


Cooks' note:
=== Notes ===
Season fish and chips with salt.<br>
<br>
Chips can be fried for the first time 3 hours ahead and kept, uncovered, at room temperature until refrying.
Chips can be fried for the first time 3 hours ahead and kept, uncovered, at room temperature until refrying.
<br>
Special equipment: a deep-fat thermometer<br>
Can substitute 1 cup flour with 1 cup {{ingredientlink|name=rice flour}}<br>
<br>
Slather with malt vinegar, tartar sauce, and hot sauce


Gourmet, January 2004
[[Category:Seafood]]
http://www.epicurious.com/recipes/recipe_views/views/109011
[[Category:Dinner]]
[[Category:Main Dish]]
__NOEDITSECTION__

Latest revision as of 21:46, 20 October 2024


Ingredients

2 (8- to 10-ounce) red-skinned potatoesor russet potatoesor idaho potatoes, unpeeled, cut into 1/8- to 1/4-inch-thick rounds, or cut length-wise into eights
3 qt Vegetable oil(96 fl oz)
1 1/2 cups all-purpose flour
1 1/2 teaspoons Old Bay Seasoning 1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 (12-oz) bottle cold Beer(preferably ale) or club soda
1 1/2 lb Haddockor Codfillets or Tilapiafillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6 inches long)
cornmeal for dredging

Description

Slightly challenging at first but worth it.

Rating

Recipe Rating based on a scale of 1-5: 5 Favorite

Procedure

Hold Potatoesin a large bowl of cold water.

Heat Vegetable oilin 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.

Increase oil temperature to 375°F. Place Flourinto a bowl, then whisk in Beergently until just combined. Stir in 1/4 teaspoon salt and rest of the ingredients.

Pat Fishdry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, and Old Bay Seasoning.

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.


Yield

Makes 4 servings.

Date

July 19, 2007 September 3, 2007 (first time with modified recipe) September 27, 2008 (second modification) November 9, 2008 (used all all-purpose flour and turned out crispier)

Source

Inspired by:
Gourmet, January 2004
http://www.epicurious.com/recipes/recipe_views/views/109011
&
Bon Appétit, June 2007
Bon Appétit Test Kitchen
http://www.epicurious.com/recipes/recipe_views/views/238551

and (as of August 24, 2007)

Tyler's Ultimate
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

Active time: 1 1/2 hr
Start to finish: 2 1/2 hr

Cook Time

See Prep Time.

Notes

Season fish and chips with salt.

Chips can be fried for the first time 3 hours ahead and kept, uncovered, at room temperature until refrying.
Special equipment: a deep-fat thermometer
Can substitute 1 cup flour with 1 cup rice flour

Slather with malt vinegar, tartar sauce, and hot sauce

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