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 | 1 1/2 cups {{ingredientlink|name=all-purpose flour}}<br> | ||
1 | |||
1 1/2 teaspoons {{ingredientlink|name=Old Bay Seasoning}} | 1 1/2 teaspoons {{ingredientlink|name=Old Bay Seasoning}} | ||
1 tablespoon baking powder<br> | 1 tablespoon baking powder<br> | ||
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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> | ||
<br> | <br> | ||
Place potatoes back in oil. Dredge fish in | Place potatoes back in oil. Dredge fish in cornmeal, 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> | ||
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September 3, 2007 (first time with modified recipe) | September 3, 2007 (first time with modified recipe) | ||
September 27, 2008 (second modification) | September 27, 2008 (second modification) | ||
November 9, 2008 (used all all-purpose flour and turned out crispier) | |||
=== Source === | === Source === | ||
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<br> | <br> | ||
Special equipment: a deep-fat thermometer<br> | Special equipment: a deep-fat thermometer<br> | ||
Can substitute 1 cup flour with 1 cup {{ingredientlink|name=rice flour}}<br> | |||
<br> | <br> | ||
Slather with malt vinegar, tartar sauce, and hot sauce | Slather with malt vinegar, tartar sauce, and hot sauce | ||
[[Category:Complete]] | [[Category:Complete]] | ||
Revision as of 02:32, 10 November 2008
Ingredients
2 (8- to 10-ounce) red-skinned potatoesor russet potatoesor idaho potatoes, unpeeled, cut into 1/8- to 1/4-inch-thick rounds, or cut length-wise into eights
3 qt Vegetable oil(96 fl oz)
1 1/2 cups all-purpose flour
1 1/2 teaspoons Old Bay Seasoning
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 (12-oz) bottle cold Beer(preferably ale) or club soda
1 1/2 lb Haddockor Codfillets or Tilapiafillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6 inches long)
cornmeal for dredging
Description
Slightly challenging at first but worth it.
Rating
Recipe Rating based on a scale of 1-5: 5 Favorite
Procedure
Hold Potatoesin a large bowl of cold water.
Heat Vegetable oilin 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 Flourinto a bowl, then whisk in Beergently until just combined. Stir in 1/4 teaspoon salt and rest of the ingredients.
Pat Fishdry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, and Old Bay Seasoning.
Place potatoes back in oil. Dredge fish in cornmeal, 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.
Yield
Makes 4 servings.
Date
July 19, 2007 September 3, 2007 (first time with modified recipe) September 27, 2008 (second modification) November 9, 2008 (used all all-purpose flour and turned out crispier)
Source
Inspired by:
Gourmet, January 2004
http://www.epicurious.com/recipes/recipe_views/views/109011
&
Bon Appétit, June 2007
Bon Appétit Test Kitchen
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
and (as of September 26, 2008)
Alton Brown
http://www.foodnetwork.com/recipes/alton-brown/chips-and-fish-recipe/index.html
Prep Time
Active time: 1 1/2 hr
Start to finish: 2 1/2 hr
Cook Time
See Prep Time.
Notes
Season fish and chips with salt.
Chips can be fried for the first time 3 hours ahead and kept, uncovered, at room temperature until refrying.
Special equipment: a deep-fat thermometer
Can substitute 1 cup flour with 1 cup rice flour
Slather with malt vinegar, tartar sauce, and hot sauce
