Fishandchipsnobeer Recipes

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.

BEER-BATTERED FISH AND CHIPS

Steps:

• Set a colander in a large bowl of ice water. Slice the potatoes lengthwise 1/4 inch thick, then stack the slices and cut into 1/4-inch-thick sticks, adding them to the ice water as you work. Refrigerate 30 minutes or up to 1 hour. Lift the colander out of the ice water, rinse the potatoes well and pat very dry.
• Preheat the oven to 350 degrees F. Heat 4 inches vegetable oil in a large Dutch oven until a deep-fry thermometer registers 280 degrees F. Add half of the potatoes; fry until tender but still colorless, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Repeat with the remaining potatoes. Increase the oil temperature to 365 degrees F.
• Whisk 3/4 cup all-purpose flour, the rice flour, baking powder, 1 teaspoon salt and the cayenne in a large bowl. Whisk in the beer until mostly smooth. Let sit 5 minutes to thicken.
• Set a wire rack on a rimmed baking sheet. Season the fish with salt. Working in two batches, dredge the fish in the remaining 1/2 cup all-purpose flour, then dip in the beer batter, letting the excess drip off. Fry until crisp and golden brown, about 4 minutes. Transfer to the rack; sprinkle with salt. Keep warm in the oven.
• Increase the oil temperature to 380 degrees F. Working in two batches, fry the potatoes again until crisp and golden brown, about 2 minutes. Drain on a paper towel-lined plate and season with salt. Serve the fish and chips with malt vinegar and lemon wedges.

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.

CRISPY BEER BATTER FISH & CHIPS

Steps:

• Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
• Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.
• Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
• Pour beer into the flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.
• Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.

FISH AND CHIPS

Steps:

• Combine all batter ingredients in a mixing bowl.
• Cut the fillets into desired sized pieces.
• Dust fillets with flour.
• Dip the fillets in the batter.
• Fry fillets in deep fryer at 375 degrees with at least 2 inches of vegetable oil until golden brown. Don't crowd the fillets while frying.
• Drain fillets on paper towels or brown paper bags from the grocery store.
• Serve with french fries, tarter sauce, cocktail sauce, malt vinegar and cole slaw or cucumber salad (see Zaar recipe 211355).

FISH AND CHIPS RECIPE BY TASTY

Steps:

• Add the potatoes to a bowl of cold water to remove excess starch and prevent discoloration.
• Pour oil to a depth of 6 inches (15 cm) in a large heavy pot. Heat over medium-high heat until oil reaches 325˚F (160˚C).
• Drain the potatoes and blot dry thoroughly with paper towels.
• Working in batches, fry the potatoes in the hot oil for about 5 minutes, or until pale golden. With a slotted spoon or spider, transfer to a wire rack to drain. Season with salt.
• Increase the heat to high. When the oil temperature reaches 375˚F (190˚C), return the fries to the pot and fry until golden brown. Transfer to the rack to drain again and season with more salt.
• Reduce the heat to medium-high to let the oil temperature reduce to 350˚F (180˚C).
• Pat the cod fillets dry with a paper towel. Season all over with salt and pepper.
• Add 1 cup (125 G) of flour to a plate. Dredge the cod in the flour, shaking off any excess.
• In a large bowl, whisk to combine the remaining 1½ cups (185 G) of flour, 1 teaspoon salt, and baking powder. Gradually add the beer, whisking until smooth.
• Dip the dredged cod in the batter, turning to coat completely.
• Fry the cod in the hot oil until golden brown on all sides, 3-5 minutes. Transfer to a wire rack to drain for 3 minutes. Season with salt.
• Garnish the fish and chips with parsley and serve with lemon wedges, tartar sauce, ketchup, and malt vinegar.
• Enjoy!

OVEN FISH 'N' CHIPS

Steps:

• In a large bowl, combine oil and pepper. Cut potatoes lengthwise into 1/2-in. strips. Add to oil mixture; toss to coat. Place on a 15x10x1-in. baking pan that has been coated with cooking spray. Bake, uncovered, at 425° for 25-30 minutes or until golden brown and crisp. , Meanwhile, combine flour and pepper in a shallow dish. In a second dish, beat egg substitute and water. In a third dish, combine cornflakes, cheese and cayenne. Dredge fish in flour, then dip in egg mixture and roll in crumb mixture. , Place on a baking sheet that has been coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired.

FISH AND CHIPS (NO BEER)

Steps:

• Cut potatoes lengthwise into ½-inch strips.
• Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels, then season with salt and pepper.
• Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375.
• Fill basket one-fourth full with potatoes.
• Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated.
• Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.
• Place potatoes in single layer on cookie sheet and keep warm.
• Repeat with remaining potatoes.
• Mix 2/3 cup flour and salt.
• Mix baking soda and vinegar.
• Stir vinegar mixture and water into flour mixture; beat until smooth.
• Dredge fish into last of the flour.
• Then dip fish into batter, allowing excess batter to drip into bowl.
• Fry 4 or 5 fish pieces at a time about 3 minutes, turning fish once, until brown. Drain on paper towels.
• Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.
• Serve with malt vinegar, lemon, or tartar sauce.