Fish and Chips: Difference between revisions
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=== Ingredients === | === 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<br> | |||
3 qt {{ingredientlink|name=Vegetable oil}}(96 fl oz)<br> | 3 qt {{ingredientlink|name=Vegetable oil}}(96 fl oz)<br> | ||
2 cups {{ingredientlink|name=rice flour}}, divided<br> | 2 cups {{ingredientlink|name=rice flour}}, divided<br> | ||
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Hold {{ingredientlink|name=Potatoes}}in a large bowl of cold water.<br> | Hold {{ingredientlink|name=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 | 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> | ||
<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.<br> | |||
<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}}. 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 into oil with the potatoes as coated. 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> | |||
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}} | |||
=== Yield === | === Yield === | ||
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Bon Appétit, June 2007<br> | Bon Appétit, June 2007<br> | ||
Bon Appétit Test Kitchen<br> | Bon Appétit Test Kitchen<br> | ||
http://www.epicurious.com/recipes/recipe_views/views/238551 | http://www.epicurious.com/recipes/recipe_views/views/238551<br> | ||
<br> | |||
and (as of August 24, 2007)<br> | |||
<br> | |||
Tyler's Ultimate | |||
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36327,00.html?rsrc=search | |||
=== Prep Time === | === Prep Time === | ||
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Special equipment: a deep-fat thermometer<br> | Special equipment: a deep-fat thermometer<br> | ||
<br> | <br> | ||
Slather with malt vinegar | Slather with malt vinegar and homemade tartar sauce | ||
Revision as of 15:36, 24 August 2007
Ingredients
2 (8- to 10-ounce) red-skinned potatoesor russet potatoesor idaho potatoes, unpeeled, cut into 1/8- to 1/4-inch-thick rounds, or cut length-wise into eights
3 qt Vegetable oil(96 fl oz)
2 cups rice flour, divided
1 1/2 teaspoons Old Bay Seasoning
1 (12-oz) bottle cold Beer(preferably ale) or club soda
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)
Additional rice flour for dredging
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 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 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. 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 into oil with the potatoes as coated. 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.
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
and (as of August 24, 2007)
Tyler's Ultimate
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36327,00.html?rsrc=search
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 and homemade tartar sauce
