Fish and Chips: Difference between revisions

(9 intermediate revisions by 3 users not shown)

Line 1:

__NOTOC__

=== 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

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

3 qt ~~{{ingredientlink|name=~~Vegetable oil}}(96 fl oz)

2 cups ~~{{ingredientlink|name=rice~~ flour~~}}, divided~~

3 qt Vegetable oil (96 fl oz)

1 1/2 teaspoons ~~{{ingredientlink|name=~~Old Bay Seasoning}}

1 1/2 cups all-purpose flour

1 (12-oz) bottle cold ~~{{ingredientlink|name=~~Beer}}(preferably ale) or club soda

1 1/2 teaspoons Old Bay Seasoning

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)

1 tablespoon baking powder

~~Additional rice flour~~ for dredging

1 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1 (12-oz) bottle cold Beer (preferably ale) or club soda

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)

cornmeal for dredging

=== Description ===

~~Challenging~~ but worth it.

Slightly challenging at first but worth it.

=== Rating ===

Recipe Rating based on a scale of 1-5:

~~4 Good; will make again~~

5 Favorite

=== Procedure ===

Hold ~~{{ingredientlink|name=~~Potatoes}}in a large bowl of cold water.

Hold Potatoes in a large bowl of cold water.

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.

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.

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.

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.

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}}.

Pat Fish dry. 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 ~~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.

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.

Line 33:

Line 39:

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 ===

Line 45:

Line 53:

and (as of August 24, 2007)

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 ===

Line 61:

Line 74:

Special equipment: a deep-fat thermometer

Can substitute 1 cup flour with 1 cup {{ingredientlink|name=rice flour}}

Slather with malt vinegar and ~~tartar~~ sauce

Slather with malt vinegar, tartar sauce, and hot sauce

[[Category:~~Complete~~]]

[[Category:Seafood]]

[[Category:Dinner]]

[[Category:Main Dish]]

__NOEDITSECTION__

@@ Line 1: / Line 1: @@
+__NOTOC__
 === Ingredients ===
-(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>
+(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>
-qt {{ingredientlink|name=Vegetable oil}}(96 fl oz)<br>
-cups {{ingredientlink|name=rice flour}}, divided<br>
+qt Vegetable oil (96 fl oz)<br>
-1/2 teaspoons {{ingredientlink|name=Old Bay Seasoning}}
+1/2 cups all-purpose flour<br>
-(12-oz) bottle cold {{ingredientlink|name=Beer}}(preferably ale) or club soda<br>
+1/2 teaspoons Old Bay Seasoning
-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>
+tablespoon baking powder<br>
-Additional rice flour for dredging
+teaspoon kosher salt<br>
+/4 teaspoon cayenne pepper<br>
+(12-oz) bottle cold Beer (preferably ale) or club soda<br>
+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
 === Description ===
-Challenging but worth it.
+Slightly challenging at first but worth it.
 === Rating ===
 Recipe Rating based on a scale of 1-5:
-Good; will make again
+Favorite
 === 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>
-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 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>
-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>
-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 33: / Line 39: @@
 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 ===
@@ Line 45: / Line 53: @@
 and (as of August 24, 2007)<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<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 ===
@@ Line 61: / Line 74: @@
 <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 and tartar sauce
+Slather with malt vinegar, tartar sauce, and hot sauce
-[[Category:Complete]]
+[[Category:Seafood]]
+[[Category:Dinner]]
+[[Category:Main Dish]]
+__NOEDITSECTION__