Fish and Chips: Difference between revisions
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=== Ingredients === | === Ingredients === | ||
3 (8- to 10-ounce) red-skinned potatoes or russet potatoes or idaho potatoes, unpeeled, cut into 1/8- to 1/4-inch-thick rounds<br> | 3 (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<br> | ||
3 qt | 3 qt {{ingredientlink|name=Vegetable oil}}(96 fl oz)<br> | ||
2 cups | 2 cups {{ingredientlink|name=All-purpose flour}}, divided<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 (12-oz) bottle cold {{ingredientlink|name=Beer}} (preferably ale)<br> | ||
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)<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> | ||
=== Description === | === Description === | ||
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=== Procedure === | === Procedure === | ||
Hold {{ingredientlink|name=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> | 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 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> | 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> | ||
<br> | <br> | ||
Increase oil temperature to 375°F. Sift 1 1/2 cups | Increase oil temperature to 375°F. Sift 1 1/2 cups {{ingredientlink|name=Flour}}into a bowl, then whisk in {{ingredientlink|name=Beer}}gently until just combined. Stir in 1/4 teaspoon salt.<br> | ||
<br> | <br> | ||
Pat | Pat {{ingredientlink|name=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> | ||
<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> | 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> | ||
Revision as of 01:44, 20 July 2007
Ingredients
3 (8- to 10-ounce) red-skinned potatoesor russet potatoesor idaho 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 Haddockor Codfillets or Tilapiafillets, 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
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 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.
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.
Increase oil temperature to 375°F. Sift 1 1/2 cups Flourinto a bowl, then whisk in Beergently until just combined. Stir in 1/4 teaspoon salt.
Pat Fishdry. 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.
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.
Yield
Makes 4 servings.
Date
July 19, 2007
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
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
Slather with malt vinegar
