Fish and Chips: Difference between revisions
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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 (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 {{ingredientlink|name=Vegetable oil}}(96 fl oz)<br> | 3 qt {{ingredientlink|name=Vegetable oil}}(96 fl oz)<br> | ||
2 cups {{ingredientlink|name= | 2 cups {{ingredientlink|name=rice flour}}, divided<br> | ||
1 1/2 teaspoons {{ingredientlink|name=Old Bay Seasoning}} | 1 1/2 teaspoons {{ingredientlink|name=Old Bay Seasoning}} | ||
1 (12-oz) bottle cold {{ingredientlink|name=Beer}}(preferably ale)<br> | 1 (12-oz) bottle cold {{ingredientlink|name=Beer}}(preferably ale) or club soda<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> | 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> | ||
Additional rice flour for dredging | |||
=== Description === | === Description === | ||