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Fish and chips

Servings:
Makes 4 servings
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Ingredients

For fish:
      For chips:
      • 4 potatoes, 1/4 inch by 1/4 cut, blanched in 300 degree oil for 3 minutes
        For batter:
        • 4 potatoes, 1/4 inch by 1/4 cut, blanched in 300 degree oil for 3 minutes
        • 1 cup all purpose flour
        • 1 cup tsbp baking powder
        • 1 teaspoon white pepper
        • 1 teaspoon tsbp malt vinegar
        • 4 ounce good beer, lager
        • 1 ounce egg yolk
        For dredging:
        • 4 potatoes, 1/4 inch by 1/4 cut, blanched in 300 degree oil for 3 minutes
        • 1 cup all purpose flour
        • 1 cup tsbp baking powder
        • 1 teaspoon white pepper
        • 1 teaspoon tsbp malt vinegar
        • 4 ounce good beer, lager
        • 1 ounce egg yolk

        Preparation

        Baking Directions:

        For batter:Mix all batter ingredients until smooth, finishing with the water until mixture is smooth and thick.

        For fish and chips:Preheat fryer with grapeseed oil to 350 degrees, then cook pre-blanched french fries until crisp, 3 to 4 minutes.

        Then season with salt and pepper.

        After cooking fries, dredge each fillet in flour, tapping off excess flour.

        Then dredge in batter, tapping off the excess.

          To cook, wave battered fish into fryer and cook for 4 to 5 minutes or until golden brown and floating.

        Once cooked, remove from oil and allow to drip onto paper towels to absorb excess oil.

        Option: Serve with cucumber onion salad and malt vinegar.

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