Fish and Chips: Difference between revisions

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=== 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)

1 1/2 cups ~~{{ingredientlink|name=~~all-purpose flour}}

3 qt Vegetable oil (96 fl oz)

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

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 ~~{{ingredientlink|name=~~Beer}}(preferably ale) or club soda

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

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 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

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=== 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}}gently until just combined. Stir in 1/4 teaspoon salt and rest of the ingredients.

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 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.

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Slather with malt vinegar, tartar sauce, and hot sauce

~~[[Category:Complete]]~~

[[Category:Seafood]]

[[Category:Dinner]]

[[Category:Main Dish]]

__NOEDITSECTION__

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 === 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>
-1/2 cups {{ingredientlink|name=all-purpose flour}}<br>
+qt Vegetable oil (96 fl oz)<br>
-1/2 teaspoons {{ingredientlink|name=Old Bay Seasoning}}
+1/2 cups all-purpose flour<br>
+1/2 teaspoons Old Bay Seasoning
 tablespoon baking powder<br>
 teaspoon kosher salt<br>
 /4 teaspoon cayenne pepper<br>
-(12-oz) bottle cold {{ingredientlink|name=Beer}}(preferably ale) or club soda<br>
+(12-oz) bottle cold Beer (preferably ale) or club soda<br>
-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>
+1/2 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
@@ Line 21: / Line 22: @@
 === 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}}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>
-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 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>
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 Slather with malt vinegar, tartar sauce, and hot sauce
-[[Category:Complete]]
 [[Category:Seafood]]
+[[Category:Dinner]]
+[[Category:Main Dish]]
+__NOEDITSECTION__