English-Style Fish And Chips Recipe - Cooking Index
English-Style Fish And Chips Recipe - Cooking Index
| Vegetable oil - for deep frying | ||
| 4 | Russet potatoes (large) | |
| 2 cups | 125g / 4.4oz | All-purpose flour |
| 1 tablespoon | 15ml | Baking powder |
| 1 teaspoon | 5ml | Salt - plus |
| More for seasoning | ||
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper - plus |
| More for seasoning | ||
| 1 | Egg - lightly beaten (large) | |
| 1 | Soda water - (12 oz) | |
| 1/2 cup | 80g / 2.8oz | Rice flour - for dredging |
| 2 | Cod or haddock fillets - (8 oz ea) - cut in half on an | |
| Angle | ||
| Malt vinegar - for serving | ||
| Tartar Sauce - (see recipe) |
Heat 3 inches of the oil in a deep fryer to 325 degrees. Alternately, heat 3 inches of oil in a deep pot.
Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
Crank the oil temperature up to 375 degrees.
In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
This recipe yields 4 servings.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1D14) - from the TV FOOD NETWORK
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