Fish and Chips: Difference between revisions

Line 4:

Makes 4 servings.

~~subscribe to Gourmet >~~

~~ingredients~~

=== Ingredients ===

~~4 large boiling~~ potatoes (2 1/4 ~~lb)~~

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)

3 qt vegetable oil (96 fl oz)

2 cups all-purpose flour

2 cups all-purpose flour, divided

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)

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~~

'''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.

@@ Line 4: / Line 4: @@
 Makes 4 servings.
-subscribe to Gourmet >
-ingredients
+=== Ingredients ===
-large boiling potatoes (2 1/4 lb)
+(8- to 10-ounce) red-skinned potatoes or russet potatoes, unpeeled, cut into 1/8- to 1/4-inch-thick rounds<br>
-qt vegetable oil (96 fl oz)
+qt vegetable oil (96 fl oz)<br>
-cups all-purpose flour
+cups all-purpose flour, divided<br>
-(12-oz) bottle cold beer (preferably ale)
+1/2 teaspoons Old Bay seasoning
-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
+(12-oz) bottle cold beer (preferably ale)<br>
+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:
+Good; will make again
+=== Procedure ===
+Special equipment: a deep-fat thermometer
 Accompaniment: malt vinegar
-preparation
+'''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.