Fish and Chips: Difference between revisions
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Makes 4 servings. | Makes 4 servings. | ||
=== Ingredients === | |||
3 (8- to 10-ounce) red-skinned potatoes or russet potatoes, unpeeled, cut into 1/8- to 1/4-inch-thick rounds<br> | |||
3 qt vegetable oil (96 fl oz) | 3 qt vegetable oil (96 fl oz)<br> | ||
2 cups all-purpose flour | 2 cups all-purpose flour, divided<br> | ||
1 (12-oz) bottle cold beer (preferably ale) | 1 1/2 teaspoons Old Bay seasoning | ||
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) Special equipment: a deep-fat thermometer | 1 (12-oz) bottle cold beer (preferably ale)<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> | |||
=== Description === | |||
Challenging but worth it. | |||
=== Rating === | |||
Recipe Rating based on a scale of 1-5: | |||
4 Good; will make again | |||
=== Procedure === | |||
Special equipment: a deep-fat thermometer | |||
Accompaniment: malt vinegar | Accompaniment: malt vinegar | ||
'''Preparation''' | |||
Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill 30 minutes. | Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill 30 minutes. | ||
Working in batches, add potato slices to oil and cook until golden and tender, turning occasionally, about 4 minutes. Transfer to paper towels to drain. Sprinkle generously with salt. | |||
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 fresh paper towels to drain. Fry remaining potatoes in 2 batches, returning oil to 325°F between batches. Remove oil from heat and reserve. Cool potatoes, about 25 minutes. | 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 fresh paper towels to drain. Fry remaining potatoes in 2 batches, returning oil to 325°F between batches. Remove oil from heat and reserve. Cool potatoes, about 25 minutes. | ||
Revision as of 01:18, 20 July 2007
Active time: 1 1/2 hr Start to finish: 2 1/2 hr
serving size
Makes 4 servings.
Ingredients
3 (8- to 10-ounce) red-skinned potatoes or russet potatoes, unpeeled, cut into 1/8- to 1/4-inch-thick rounds
3 qt vegetable oil (96 fl oz)
2 cups all-purpose flour, divided
1 1/2 teaspoons Old Bay seasoning
1 (12-oz) bottle cold beer (preferably ale)
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)
Description
Challenging but worth it.
Rating
Recipe Rating based on a scale of 1-5: 4 Good; will make again
Procedure
Special equipment: a deep-fat thermometer Accompaniment: malt vinegar
Preparation Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill 30 minutes.
Working in batches, add potato slices to oil and cook until golden and tender, turning occasionally, about 4 minutes. Transfer to paper towels to drain. Sprinkle generously with salt.
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 fresh paper towels to drain. Fry remaining potatoes in 2 batches, returning oil to 325°F between batches. Remove oil from heat and reserve. Cool potatoes, about 25 minutes.
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.
Fry potatoes again, in 3 batches, until deep golden brown and crisp, about 5 minutes per batch. Return oil to 350°F between batches. Transfer with slotted spoon to fresh paper towels as fried and drain briefly, then arrange in 1 layer in a shallow baking pan and keep warm in upper third of oven.
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.
Pat fish dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, 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 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.
Season fish and chips with salt.
Cooks' note: Chips can be fried for the first time 3 hours ahead and kept, uncovered, at room temperature until refrying.
Gourmet, January 2004 http://www.epicurious.com/recipes/recipe_views/views/109011
