Never Fail Fish Chips Recipes

(NEVER-FAIL) FISH & CHIPS

Steps:

• Slice the potatoes into wedges or straws (depending on what size fry you'll want). Set aside in some warm-ish water until needed.
• Get the oil heated for the fries, approximately 3 cups worth.
• For the Batter:.
• Warm the milk and butter until the butter melts, but be sure not to let the milk get too hot.
• Mix the yeast and sugar into the milk. Leave for approximately 15 minutes in a warm place until frothy.
• Put the flour and salt into a bowl, make a well in the centre, and pour in the yeast and milk.
• Gradually work in the flour from the sides to form a thick batter, the consistency of double cream, feel free to add more milk if needed. Set aside until needed.
• For the Fries:.
• Dry the fries completely before setting into the hot oil. Fry until a light blond color (approx. 6-9 min)and set aside on a plate, continue until you no longer have any potato slices.
• Let the fries sit for at least 5-10 minutes (they can sit for longer if needed).
• Re-fry the fries until they are golden and puffed (about 1-5 min).Serve with salt.
• For the Fish:.
• Get a large frying pan and fill it a little more than halfway with oil. Heat the oil.
• Prep the fish (de-bone, so on, so forth)and dab dry. Roll the fish in a flour cornstarch combo (this is IMPORTANT because it prevents the batter from sliding off).
• After coating the fish in flour/cornstarch dip generously in yeast batter and lay into hot oil. Cook the fish until golden brown, crisp, and cooked in the center (you may cook the fish longer is you like your fish a bit darker). Continue this process until you no longer have any fish.
• Serve with the chips/fries, tartar sauce, coleslaw/peas and malt vinegar.

CLASSIC FISH AND CHIPS

Steps:

• Cut potatoes lengthwise into ½-inch strips.
• Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375 degrees.
• Fill basket one-fourth full with potatoes. (I don't have a basket - I use a Fry Daddy and it works fine. Just be sure and put the chips in one at a time so they don't stick to each
• other.) Skip the next step if you're not using a basket.
• 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.
• Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels.
• Mix flour and salt.
• Mix baking soda and vinegar.
• Stir vinegar mixture and water into flour mixture; beat until smooth.
• Dip fish into batter, allowing excess batter to drip into bowl.
• Fry 4 or 5 fish pieces at a time (do not use basket) 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.

BATTERED FISH - LIKE THE FISH & CHIP SHOP!

Steps:

• Preheat the oven to 180°C.
• In a 10" x 3" plastic tub, place the flour, egg, salt, seasoning, milk & melted butter. Blend really well using an immersion blender - or liquidize & pour into the tub. (The tub just makes it easier to apply the batter to the fish.).
• Rinse your fillets & cut into 5" pieces. Dust each piece with a little flour.
• Heat your fryer to approximately 180 - 190°C.
• Dip the fillerts one by one in the batter & coat both sides evenly.
• When the oil has reached the correct temp, gently lay one fillet at a time onto the top of the oil.
• Cook until golden brown on both sides - takes me about 4-5 mins, then remove & place on a tray with a wire rack (I use the grill pan) in the oven to stay crisp & hot.
• Repeat with the remaining fish.
• Serve with chunky chips, peas (mushy is best!) & lots of salt & vinegar -- .

CRISPY BATTER FOR FISH & CHIPS

Steps:

• Mix ingredients together.
• Dip cod into batter.
• Deep fry at 425F until cooked.