Fishfryandchips Recipes

Steps:

• Lay cod fillets on cutting board and cut into 3" pieces.
• Sprinkle both sides of fish with salt and pepper.
• In a bowl combine the flour, baking powder, cayenne pepper, lemon zest, 1 1/2 teaspoons salt, 3/4 teaspoons pepper.
• Whisk in water (add more if batter seems too thick), and 2 eggs.
• Pour 1/2" oil into a large fry pan and heat to about 360 degrees.
• Dip each fillet into batter, dripping off extra.
• Place into pan and do in batches to avoid overcrowding.
• Fry about 2-3 minutes on each side-will be lightly golden brown.
• Remove to paper towel to dry.
• Sprinkle with salt and pepper and serve hoth with"chips" (fries).
• For chips, preheat oven to 400 degrees.
• Scrub potatoes and cut them in half lenthwise.
• Then cut each into fourths lengthwise.
• Place potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary.
• Toss all to coat well and in a single layer with cut sude down bake 35-40 minutes turning after 20 minutes.
• Bake till lightly browned, crisp outside and tender inside.
• When preparing-do chips first.

Steps:

• Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.
• Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
• When the fish is evenly golden all over, remove and drain on brown paper sacks.
• Suggested: 3 disposable pie tins .

Steps:

• Combine all batter ingredients in a mixing bowl.
• Cut the fillets into desired sized pieces.
• Dust fillets with flour.
• Dip the fillets in the batter.
• Fry fillets in deep fryer at 375 degrees with at least 2 inches of vegetable oil until golden brown. Don't crowd the fillets while frying.
• Drain fillets on paper towels or brown paper bags from the grocery store.
• Serve with french fries, tarter sauce, cocktail sauce, malt vinegar and cole slaw or cucumber salad (see Zaar recipe 211355).