Perfect Fish Chips Recipes

Steps:

• Wash fillet in lemon and water.
• Season with salt and pepper.
• Chill while you prepare the batter.
• Sprinkle yeast over warm water.
• Let stand until dissolved.
• Place flour in a bowl with the salt and sugar.
• Make a well in the center.
• Add the dissolved yeast, oil and 2/3 of the beer.
• Stir with a wooden spoon just to combine. Stir in remaining beer.
• Let the batter stand, covered, in a warm place for 30-35 minuted, until it has thickened and become frothy.
• Dry fish with paper towels and cut each fillet diagonally into 2 pieces.
• Heat the oven to warm.
• Stir together remaining flour, pepper and salt in a plate. Heat the oil.
• Whip egg white until it forms soft peaks and fold into batter.
• Coat fish with seasoned flour, patting so they are evenly coated.
• Shake off excess flour.
• Using a 2 pronged fork, dip the fish into the batter.
• Lift it out and hold it over bowl 5 seconds to drip off excess batter.
• Carefully lower the piece of fish into the hot oil and deep fry, turning once, until golden crisp.
• Fry 1-2 pieces at a time, transferring to paper towels as you go.

Steps:

• Heat oven to 200 degrees F.
• Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
• Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.
• In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
• Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
• Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
• Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.

Steps:

• Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.
• Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.
• Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
• Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.

Steps:

• Heat 3 inches of the oil in a deep fryer. Or you can heat 3 inches of oil in a deep pot. Peel the potatoes and cut them into chips, about the size of your index finger.
• Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
• Put the chips back in the fryer for 4 to 5 minutes until crispy and brown. Take out and drain.
• In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter.
• Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
• Now submerge the battered fish into the bubbling oil for 4 to 5 minutes until crispy and brown.
• Remove and drain the fish with the chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
• Tartar Sauce (about 1-1/4 cups): In a small mixing bowl, combine all tartar sauce ingredients. Chill before serving to let the flavors combine.

Steps:

• Peel the potatoes; cut them with a chip cutter or with a knife into a cigarette shape; put them in a colander
• and rinse them under the tap ( to wash the starch off). Dry them well with a towel.
• Heat plenty of oil in a pan (or if you have a fryer even better) and when
• it is hot (you can test it by dipping one of the chips into the oil, if you get bubbles then the oil is ready to use), fry them in batches so they won't stick together.
• It will take about 30 minutes, they are ready when they get a slightly golden look.
• Cut the fish fillet into slices and roll it in flour. Beat the egg with the milk and dip the fish in it. Then roll it into the breadcrumbs and fry both sides in hot oil until golden (about 8-10 minutes).
• Sprinkle some salt on the chips and on the fish and some vinegar if you like.