Fish and Chips: Difference between revisions

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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.

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. Place {{ingredientlink|name=Flour}}into a bowl, then whisk in {{ingredientlink|name=Beer}}or, club soda, 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}}.

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.

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Special equipment: a deep-fat thermometer

Slather with malt vinegar and ~~homemade~~ tartar sauce

Slather with malt vinegar and tartar sauce

@@ Line 20: / Line 20: @@
 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>
-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>
+Increase oil temperature to 375°F. Place {{ingredientlink|name=Flour}}into a bowl, then whisk in {{ingredientlink|name=Beer}}or, club soda, gently until just combined. Stir in 1/4 teaspoon salt.<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}}.  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>
+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>
@@ Line 59: / Line 61: @@
 Special equipment: a deep-fat thermometer<br>
 <br>
-Slather with malt vinegar and homemade tartar sauce
+Slather with malt vinegar and tartar sauce