Fish and Chips: Difference between revisions

Line 1:

=== Ingredients ===

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, or cut length-wise into eights

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)

2 cups {{ingredientlink|name=rice flour}}, divided

Line 18:

Hold {{ingredientlink|name=Potatoes}}in a large bowl of cold water.

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 ~~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 {{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.

~~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. Place {{ingredientlink|name=Flour}}into a bowl, then whisk in {{ingredientlink|name=Beer}}gently until just combined. Stir in 1/4 teaspoon salt.

~~Increase oil temperature to 375°F. Sift 1 1/2 cups {{ingredientlink|name=Flour}}into a bowl, then whisk in {{ingredientlink|name=Beer}}gently until just combined. Stir in 1/4 teaspoon salt. ~~

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.

~~ ~~

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}}~~, 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. ~~

=== Yield ===

Line 41:

Line 38:

Bon Appétit, June 2007

Bon Appétit Test Kitchen

http://www.epicurious.com/recipes/recipe_views/views/238551

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 ===

Line 57:

Line 59:

Special equipment: a deep-fat thermometer

Slather with malt vinegar

Slather with malt vinegar and homemade tartar sauce

@@ Line 1: / Line 1: @@
 === Ingredients ===
 (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>
 cups {{ingredientlink|name=rice flour}}, divided<br>
@@ Line 18: / Line 18: @@
 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 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>
+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>
-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>
+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>
-Increase oil temperature to 375°F. Sift 1 1/2 cups {{ingredientlink|name=Flour}}into a bowl, then whisk in {{ingredientlink|name=Beer}}gently until just combined. Stir in 1/4 teaspoon salt.<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>
-<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}}, 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>
 === Yield ===
@@ Line 41: / Line 38: @@
 Bon Appétit, June 2007<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 ===
@@ Line 57: / Line 59: @@
 Special equipment: a deep-fat thermometer<br>
 <br>
-Slather with malt vinegar
+Slather with malt vinegar and homemade tartar sauce