Fish and Chips: Difference between revisions
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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<br> | 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<br> | ||
3 qt {{ingredientlink|name=Vegetable oil}}(96 fl oz)<br> | 3 qt {{ingredientlink|name=Vegetable oil}}(96 fl oz)<br> | ||
1 cup {{ingredientlink|name=rice flour}}<br> | |||
1 cup {{ingredientlink|name=all-purpose flour}}<br> | |||
1 1/2 teaspoons {{ingredientlink|name=Old Bay Seasoning}} | 1 1/2 teaspoons {{ingredientlink|name=Old Bay Seasoning}} | ||
1 tablespoon baking powder<br> | |||
1 teaspoon kosher salt<br> | |||
1/4 teaspoon cayenne pepper<br> | |||
1 (12-oz) bottle cold {{ingredientlink|name=Beer}}(preferably ale) or club soda<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> | ||
cornmeal for dredging | |||
=== Description === | === Description === | ||
Slightly challenging at first but worth it. | |||
=== Rating === | === Rating === | ||
Recipe Rating based on a scale of 1-5: | Recipe Rating based on a scale of 1-5: | ||
5 Favorite | |||
=== Procedure === | === Procedure === | ||
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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.<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> | <br> | ||
Increase oil temperature to 375°F. Place {{ingredientlink|name=Flour}}into a bowl, then whisk in {{ingredientlink|name=Beer}} | 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 and rest of the ingredients.<br> | ||
<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}}.<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> | ||
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Tyler's Ultimate | Tyler's Ultimate | ||
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36327,00.html?rsrc=search | http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36327,00.html?rsrc=search | ||
and (as of September 26, 2008) | |||
Alton Brown | |||
http://www.foodnetwork.com/recipes/alton-brown/chips-and-fish-recipe/index.html | |||
=== Prep Time === | === Prep Time === | ||
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Special equipment: a deep-fat thermometer<br> | Special equipment: a deep-fat thermometer<br> | ||
<br> | <br> | ||
Slather with malt vinegar and | Slather with malt vinegar, tartar sauce, and hot sauce | ||
[[Category:Complete]] | [[Category:Complete]] | ||