TRADITIONAL BRITISH FISH AND CHIPS
Authentic British fish and chips consist of a high-quality flaky white fish deep-fried in a thin, crispy batter served on a bed of large, twice-cooked chips (think fat fries). The key to avoiding an overly greasy product is to use a fry pot large enough that the addition of the fish doesn't reduce the oil temperature too much. Realistically, in a home environment, this will mean cooking each fish individually, but the results will be well worth the staggered serving required. Remember, never leave oil unattended and never fill any cooking vessel more than halfway with oil. Use any oil with a high smoke point and relatively neutral flavor such as canola, vegetable or soybean.
Provided by Food Network
Categories main-dish
Time 9h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the twice-cooked chips: Peel the potatoes and cut them into approximately 5/8-inch-thick chips (i.e. 5/8-by-5/8-inch-by-potato length). Store them in water.
- Fill a large pot halfway with the oil or fill a deep-fat fryer with oil. Heat to 275 degrees F. Thoroughly drain the chips and add them to the oil, working in batches to avoid overcrowding the pan. Fry the chips until they are soft enough to squeeze but not yet browned, about 10 minutes. Once all the chips have been blanched, spread them on a sheet tray and store them in the fridge overnight.
- When ready to serve, heat the oil to 375 degrees F and fry the blanched chips, in batches if necessary, until golden brown and crispy on the outside and still fluffy on the inside, about 5 minutes.
- For the seasoned flour: Mix the flour, salt and black pepper in a large bowl and set aside.
- For the beer batter: Thoroughly mix the flour, paprika and salt in a large bowl. Whilst constantly whisking, add enough beer to stiffen up the mix. Whilst still continuing to whisk, add cold water until the batter resembles heavy cream consistency and contains no lumps.
- For the fish: Fill a large pot halfway with oil or fill a deep-fat fryer with oil. Heat the oil to 375 degrees F. Fillet the fish into six 8-ounce portions, removing any bones, skin or blood lines that are present. Dip the fish into the seasoned flour, tapping off any excess. Dip the fish into the beer batter, briefly allow the batter to drain off, and then gently place the fish into the oil, allowing the fish to float away from you. Cook, in batches if necessary, until golden brown and trying to float, 5 to 7 minutes.
- Remove the fish from the oil with a spatula and allow to drain on a cooling rack before serving on a bed of chips with lashings of kosher salt and malt vinegar.
MR FALAFEL'S BRITISH "FISH N CHIPS"
This recipe comes from Mr Falafel on the newsgroup alt.food.vegan and it is a great vegan version of the traditional fish and chips. Tastes pretty good and it is as close as you will get to the experience if you are vegetarian.
Provided by Missy Wombat
Categories Potato
Time P1DT30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- A couple of hours before you eat (preferably the day before) drain your tofu.
- Then place the block of soya matter between a couple of sheets of paper towels.
- Now place a good size book on top of that.
- What you are doing here is getting the excess moisture out of it so it can soak up the malt vinegar.
- Let it squeeze for an hour or so, then place the tofu into a bowl of malt vinegar and place it in the fridge.
- You don't really need to cover the tofu with it, but the more the better.
- Let it marinade for as long as you can, preferably overnight.
- To make the beer better simply mix the equal amounts of flour and beer along with the spices.
- Dump a whole bunch of oil into a deep pan or wok until it is about 2 inches deep and heat it up on a nice hot stove burner.
- Cooks up your chips and place them in a warm oven.
- While it is heating, take the marinated tofu out of the fridge and pat it dry.
- Cut it lengthwise into bars about 2 inches wide.
- When the oil is real hot, dunk the tofu bars into the batter and toss them in the oil one by one.
- Be sure they are thoroughly thoroughly with the batter!
- Deep fry them until the batter turns a nice golden brown, and be careful to not let them stick together.
- Fish them out and place them on some more paper towels.
- Place chips and tofu onto a plate and serve right away!
Nutrition Facts : Calories 437.5, Fat 10.1, SaturatedFat 2.1, Sodium 33.2, Carbohydrate 55.8, Fiber 3.7, Sugar 1.5, Protein 25.6
FISH N CHIPS
This is an alteration to Alton Brown's Chips N Fish recipe. I think the addition of the whole wheat flour adds a lot of extra flavor . I know that Alton Brown insists that a cast iron dutch oven is the best way to go for deep frying. But in my opinion, get an electric deep fryer with a basket and a digital temperature control. Watch the Good Eats "Man Food" episode for tips on selecting a good deep fryer. I posted the cooking time as 1 hour, because if you are using the dutch oven set up on an electric stove top, it takes awhile to heat up that much oil and for the heat to rebound between batches. Try this with Recipe #331490
Provided by ROV Chef
Categories Halibut
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut up the potatoes into evenly size strips and keep them in water until you're ready to cook. This can be done days in advance. Cut potatoes will hold for days if they're kept in water.
- Mix the beer batter ingredients together and let it sit in the fridge for at least 15 minutes. Can be made up to an hour ahead of time. Yes I know that 14 ounces of beer is 1 bottle plus a quarter cup, but it's needed to thin the batter out because of the whole wheat flour. Drink the rest of the bottle.
- Heat oil to 320 degrees and cook the potatoes in small batches for 2 to 3 minutes, or until they'r are soft and floppy. Set them aside to drain and cool.
- Once all your potatoes are par-cooked, crank the heat up to 375 degrees and cook the potatoes till they're golden and crispy. Place the cooked fries on a draining rack in the oven set to warm.
- Set the oil temp to 350 and get ready to fry the fish.
- Cut the fish into flat filets and dust them in the corn starch. Shake off the excess and add to the batter in small batches.
- When fish is evenly coated in batter slowly. Use your bare hands for this, they are the best tool for the job. Trust me, you wont get burnt unless you dunk your entire hand in the oil. Submerge each piece, one at a time into the hot oil. Wait for it to start bubbling and puffing up a bit before you let go.
- Cook the fish for about 2 minutes and then roll them over and cook for another 2 minutes. Remove the fish from the oil and place on a draining rack in the warm oven while you cook each batch of fish. Should take 4 to 6 batches, depending on how big your frying rig is.
- Serve with malt vinegar and tartar sauce. Try putting some malt vinegar in a spray bottle so you can mist an even coat on the fish.
Nutrition Facts : Calories 6393, Fat 650.7, SaturatedFat 110, Cholesterol 97.5, Sodium 945.5, Carbohydrate 99.7, Fiber 10.8, Sugar 2.4, Protein 53.9
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