Never Fail Fish Chips Recipes
(NEVER-FAIL) FISH & CHIPS
This is THE ABSOLUTE best fish & chips recipe I have EVER used! The batter is crispy, light, and flavorful and the fries are fantastic (the fries are Emeril Lagasses' recipe)
Provided by BachFromTheDead
Categories Potato
Time 1h5m
Yield 2 fish filets, 6 serving(s)
Number Of Ingredients 20
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.
UNBELIEVABLE FISH BATTER
In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.
Provided by MargeBC
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 19.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 1372.1 mg, Sugar 1 g
NEVER FAIL CHOCOLATE CHIP COOKIES
This is a dynamite chocolate chip dough that has never failed me.
Provided by Becky Held
Categories Drop Cookies
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In medium bowl, combine flour, salt, baking soda, and baking powder. Stir with fork so all ingredients are mixed.
- In large bowl, combine sugars, and butter. Mix until smooth. Add eggs and vanilla and beat until smooth and fluffy.
- Add 1 cup of dry ingredients at a time to mixture until all is incorporated. Stir in chocolate chips. Drop cookies onto ungreased cookie sheet and bake for about 10-15 minutes or until edges are golden brown.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 31.8 g, Cholesterol 35.8 mg, Fat 12.4 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 7.5 g, Sodium 223.5 mg, Sugar 20.6 g
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