Battered Fish Like The Fish Chip Shop Recipes

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 -- .

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.

Steps:

• Peel old potatoes and cut into sticks about 1cm thick and 8cm long.
• Leave the potatoes in cold water to remove some of the excess starch prior to frying, then drain and dry.
• Heat oil or deep fat in a chip pan, put a layer of chips in the bottom of a wire basket and lower into pan.
• Fry until the chips are pale golden.
• Remove them from the pan and drain on soft kitchen paper. Repeat this with the remaining chips.
• Just before serving, re-heat the oil and fry all the chips until they are very crisp and golden
• Serve immediately with battered fish (wrapped in newspaper if you like) adding salt and vinegar to taste.