Whitby Fish And Chips Recipes

CLASSIC FISH AND CHIPS

Classic Fish and Chips image

Good tasting, simple recipe for New England's favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce.

Provided by Dan

Categories Seafood Fish

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup milk
1 egg
1 quart vegetable oil for frying
1 ½ pounds cod fillets

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

WHITBY FISH AND CHIPS

WHITBY FISH AND CHIPS image

Number Of Ingredients 25

Ingredients

For the mushy peas
200g dried marrowfat peas
50g unsaltedback bacon, finely shredded
600 ml water
unsalted butter, for mashing
For the tartare sauce
1 large gherkin, finely chopped
50g pinhead capers, finely chopped
2 tinned anchovies, in oil drained and finely chopped
1/2 red onion, diced and blanched
1 hard-boiled egg
100g mayonnaise
handful flat-leaf parsley, finely chopped
1/2 lemon, juice only
For the fish
125ml beer
100g self-raising flour
50ml milk
1/2 tsp white wine vinegar
2 portions Whitby cod, boned
2 litres vegetable oil
For the chips
1 large Maris Piper potato
2 litres vegetable oil
500ml goose fat or dripping

Steps:

Method 1. For the mushy peas: put the peas into a bowl with enough water to cover, leave to soak overnight, then drain. 2. Put the drained peas and shredded bacon into a saucepan with the water. Bring to the boil, then reduce heat and simmer until the peas are tender. Drain well, reserving any cooking liquid. Lightly mash the peas with a little unsalted butter and season to taste with salt and freshly ground black pepper. You may want to thin the mixture with a little of the cooking liquid. 3. For the tartare sauce: combine the gherkin, capers, anchovies and onion in a small bowl. Grate the hard-boiled egg and add to the mixture. Stir in the mayonnaise and mix well. To finish, add the parsley and lemon juice and season with salt and freshly ground black pepper. 4. For the fish: combine the beer and flour into a thick paste, then stir in the milk and vinegar. Season with salt and freshly ground black pepper. 5. Heat the oil to 160-170C in a deep pan or deep fryer. Dip the cod in the batter and deep fry it for approximately 4 minutes, until the fish floats to the top. 8. Serve the fish and chips with the mushy peas and a dollop of tartare sauce. Ingredients For the mushy peas 200g dried marrowfat peas 50g unsaltedback bacon, finely shredded 600 ml water unsalted butter, for mashing For the tartare sauce 1 large gherkin, finely chopped 50g pinhead capers, finely chopped 2 tinned anchovies, in oil drained and finely chopped 1/2 red onion, diced and blanched 1 hard-boiled egg 100g mayonnaise handful flat-leaf parsley, finely chopped 1/2 lemon, juice only For the fish 125ml beer 100g self-raising flour 50ml milk 1/2 tsp white wine vinegar 2 portions Whitby cod, boned 2 litres vegetable oil For the chips 1 large Maris Piper potato 2 litres vegetable oil 500ml goose fat or dripping

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