Fish and Chips: Difference between revisions

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Accompaniment: malt vinegar
Accompaniment: malt vinegar


'''Preparation'''
'''Preparation'''<br>
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.
Place potatoes in a large bowl of cold water.<br>


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 a rack to drain. Fry remaining potatoes in batches, returning oil to 325°F between batches. Remove oil from heat and reserve.<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>
<br>
Increase oil temperature to 375°F. Sift 1 1/2 cups flour into a bowl, then whisk in beer gently until just combined. Stir in 1/4 teaspoon salt.<br>
<br>
Pat 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>
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>


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.


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.


Fry potatoes again, in 3 batches, until deep golden brown and crisp, about 5 minutes per batch. Return oil to 350°F between batches. Transfer with slotted spoon to fresh paper towels as fried and drain briefly, then arrange in 1 layer in a shallow baking pan and keep warm in upper third of oven.


Increase oil temperature to 375°F. Sift 1 1/2 cups flour into a bowl, then whisk in beer gently until just combined. Stir in 1/4 teaspoon salt.
Pat fish dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, 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 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.


Season fish and chips with salt.
Season fish and chips with salt.

Revision as of 01:25, 20 July 2007

Active time: 1 1/2 hr Start to finish: 2 1/2 hr

serving size

Makes 4 servings.

Ingredients

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)
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 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
Place potatoes in a large bowl of cold water.

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.

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 flour into a bowl, then whisk in beer gently until just combined. Stir in 1/4 teaspoon salt.

Pat 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.

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.



Season fish and chips with salt.

Cooks' note: Chips can be fried for the first time 3 hours ahead and kept, uncovered, at room temperature until refrying.

Gourmet, January 2004 http://www.epicurious.com/recipes/recipe_views/views/109011

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