CLASSIC FISH AND CHIPS
Steps:
- Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
- Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
- Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
- Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
- Fry the potatoes again for 1 to 2 minutes for added crispness.
Nutrition Facts : Calories 782.3 calories, Carbohydrate 91.9 g, Cholesterol 124.6 mg, Fat 26.2 g, Fiber 9.1 g, Protein 44.6 g, SaturatedFat 4.3 g, Sodium 860.7 mg, Sugar 5.9 g
FISH AND CHIPS
Steps:
- Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.
- Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.
- Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. 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 lower the battered fish into the bubbling oil 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.
CLASSIC BRITISH FISH AND CHIPS RECIPE
Steps:
- Serve immediately with the hot fish accompanied by your favorite condiment.
Nutrition Facts : Calories 701 kcal, Carbohydrate 72 g, Cholesterol 186 mg, Fiber 5 g, Protein 54 g, SaturatedFat 2 g, Sodium 662 mg, Sugar 3 g, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 0 g
CLASSIC FISH AND CHIPS
Cod or Halibut dipped in a seasoned batter and fried to a golden crisp! It's Classic fish and chips and it's YUMMY!
Provided by Norine Rogers
Categories Main Dishes
Time 40m
Number Of Ingredients 16
Steps:
- Place sliced potato wedges in a large zip lock bag, drizzle with olive oil, season with salt, pepper, and Old Bay Seasoning. Shake bag to coat potatoes.
- Pre-heat oven to 375°
- Place potato wedges on baking sheet. Bake for 15 minutes. Turn potato wedges over and cook an additional 15 minutes or until golden brown.
- Remove and serve with fish.
- Wash, pat dry, cut fish into strips and season with Old Bay Seasoning.
- In a medium bowl place flour, baking soda, baking powder, salt, and additional seasonings. Mix with wire whisk.
- Add 3/4 cup of warm water. Mix will until batter is smooth without lumps.
- Heat 3 inches of oil in a dutch oven to 375°
- Once hot, dip your fish fillets in the batter and carefully set into the hot oil.
- Fry 4-5 minutes on each side till golden brown.
- Place on a cooling rack on top of a baking sheet. Keep in warm oven until all the fish is fried.
- Serve with lemon, tartar sauce, or malt vinegar.
- Cut Zucchini into wedges and dip in remaining batter. Fry until golden brown and sprinkle with Parmesan Cheese.
Nutrition Facts : Calories 537 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 13 grams fat, Fiber 4 grams fiber, Protein 49 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2, Sodium 661 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
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