Fish and Chips: Difference between revisions

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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

3 qt {{ingredientlink|name=Vegetable oil}}(96 fl oz)

1 ~~cup {{ingredientlink|name=rice flour}} ~~

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

1 ~~cup~~ {{ingredientlink|name=all-purpose flour}}

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

1 tablespoon baking powder

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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, 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.

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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September 3, 2007 (first time with modified recipe)

September 27, 2008 (second modification)

November 9, 2008 (used all all-purpose flour and turned out crispier)

=== Source ===

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Special equipment: a deep-fat thermometer

Can substitute 1 cup flour with 1 cup {{ingredientlink|name=rice flour}}

Slather with malt vinegar, tartar sauce, and hot sauce

[[Category:Complete]]

@@ Line 4: / Line 4: @@
 (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>
 qt {{ingredientlink|name=Vegetable oil}}(96 fl oz)<br>
-cup {{ingredientlink|name=rice flour}}<br>
+1/2 cups {{ingredientlink|name=all-purpose flour}}<br>
-cup {{ingredientlink|name=all-purpose flour}}<br>
 1/2 teaspoons {{ingredientlink|name=Old Bay Seasoning}}
 tablespoon baking powder<br>
@@ Line 30: / Line 29: @@
 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>
 <br>
-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, 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>
+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>
@@ Line 40: / Line 39: @@
 September 3, 2007 (first time with modified recipe)
 September 27, 2008 (second modification)
+November 9, 2008 (used all all-purpose flour and turned out crispier)
 === Source ===
@@ Line 73: / Line 73: @@
 <br>
 Special equipment: a deep-fat thermometer<br>
+Can substitute 1 cup flour with 1 cup {{ingredientlink|name=rice flour}}<br>
 <br>
 Slather with malt vinegar, tartar sauce, and hot sauce
 [[Category:Complete]]