Fish and Chips: Difference between revisions
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=== 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> | 3 (8- to 10-ounce) red-skinned potatoes or russet potatoes, unpeeled, cut into 1/8- to 1/4-inch-thick rounds<br> | ||
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=== Procedure === | === Procedure === | ||
Place potatoes in a large bowl of cold water.<br> | Place potatoes in a large bowl of cold water.<br> | ||
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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> | 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 | |||
=== Source === | |||
Gourmet, January 2004 | |||
http://www.epicurious.com/recipes/recipe_views/views/109011 | |||
=== Prep Time === | |||
Active time: 1 1/2 hr<br> | |||
Start to finish: 2 1/2 hr | |||
=== Cook Time === | |||
See above. | |||
=== 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. | ||
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Special equipment: a deep-fat thermometer<br> | |||
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Accompaniment: malt vinegar | |||