Tea Infused Fish And Chips Recipes

Steps:

• Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
• Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
• Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
• Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
• Fry the potatoes again for 1 to 2 minutes for added crispness.

Steps:

• Pour enough oil to fill a deep-fryer about a third of the way. Heat the oil to 350 degrees F. Pat the fish dry with paper towels. Sprinkle the fish with salt and pepper. Dip the fish in flour and tap off the excess flour. Then dip the fish into the egg wash and then the breadcrumbs, ensuring to coat evenly. Repeat the process with each fillet, then carefully drop the coated fish in the fryer. Cook the fish in batches until golden brown on both sides, 6 to 7 minutes. Remove from the fryer and place on paper towels to drain excess oil. Serve lemons on the side. Serve with choice of Chips and Guacamole.
• Wash, rinse and dry the potatoes. Then slice to width of 1/2-inch planks, end to end. Repeat the process by cutting lengthwise, to yield 1/2-inch by 1/2-inch, full length fries. Cut all the potatoes, cold water rinse and dry over paper towels.
• Heat the oil to 350 degrees F in a deep fryer.
• Next blanch the fries until the exterior starts to brown, 2 to 3 minutes. Remove from the fryer and let air dry, then refrigerate on baking pans. Fries need to cool 1 one hour in cooler before stacking in storage pans.
• Return the oil to 350 degrees. Drop 10 fries per order, cooking until crisp golden brown, 3 to 4 minutes. Remove the basket, allow any excess oil to drip, then season with salt and pepper.
• In a bowl, with a wooden spoon, mash the avocado and lemon juice until smooth. Add the cilantro, tomatoes, salt and Sriracha. Serve immediately or refrigerate until serving.

Steps:

• For the French fries: In a deep pot or a tabletop fryer, heat the vegetable oil to 250 degrees F.
• Cut the potatoes into batons leaving the skin on (the pieces should be 1/4 inch by 1/4 inch by the full length of the potatoes). Rinse the potatoes under cold water.
• Fry the potatoes, in batches if necessary, until just tender but not mushy, about 4 minutes. There should be little to no color. Transfer the blanched fries onto a baking sheet and cool completely in the refrigerator.
• For the tartar sauce: Combine the mayonnaise, buttermilk, capers and relish in a bowl and whisk together.
• For the fried fish: Increase the heat under the pot of vegetable oil and heat the oil to 350 degrees F.
• In a bowl, combine the eggs, soda water and crushed ice. Add the flour and whisk the batter. Do not overmix. Place the panko in a second shallow bowl. Place some flour for dedging in a third shallow bowl.
• Season the fish with salt and pepper. Dredge each piece in the flour, then dip in the batter and then dredge in the panko.
• Deep fry the pieces of fish, in batches if necessary, until golden brown and crispy, 4 to 6 minutes. Remove from the fryer and allow to rest on a cooling rack for 5 to 10 minutes.
• While the fish rests, finish cooking the French fries. Bring the oil temperature back to 350 degrees F. Fry the French fries, in batches if necessary, until golden brown and crispy, 4 to 5 minutes. Toss the French fries in a bowl and season with salt and pepper.
• For plating: Mound some fries on each plate and place a piece of fish over the top. Serve the tartar sauce on side.

Steps:

• Cut the potatoes into chips and soak in cold water for 5 mins, then wash until the water runs clear. Tip into a pan of cold water with a pinch of salt and 1 tsp vinegar. Bring to a simmer, then turn down the heat and simmer gently for 10-12 mins until cooked through but not falling apart. Drain gently, then place on a tray in a single layer and chill until needed. Can be prepared a day ahead.
• To make the tartare sauce, chop the cornichons, capers and shallot (finely chop if you prefer a smooth sauce), then combine with the parsley, mayo and a pinch of salt. Will keep chilled for up to 24 hours.
• When you're ready to fry, prepare the batter. Tip the flours and turmeric into a bowl with a pinch of salt, pour over the beer or fizzy water, and mix quickly until everything just comes together to the consistency of double cream - do not over-beat, a few lumps are fine. Keep chilled.
• Pour the oil into a deep, wide pan like a wok, or heat a deep-fat fryer to 180C. If using a pan or wok, ensure that it is no more than two-thirds full with oil. Heat the oil until it is shimmering and carefully lower in the chips using a slotted spoon. Fry for 8-10 mins, gently stirring occasionally until golden and crisp. Transfer to kitchen paper to drain.
• Put a little flour in a dish, then bring the oil you used to cook the chips up to 185C, if you have a thermometer, or until a drizzle of batter sizzles and crisps in less than a minute. Working quickly, dust the fish in flour, then dredge through the batter. Hold the fillet above the batter to let the excess drip back into the bowl, then carefully lower into the oil. Fry the fillets for a minute until the batter is just starting to set, then take a spoon and drizzle the fillets with extra batter to create an even crunchier, wispy coating. Fry the fish for about 4 mins, turning once, until deep golden and crisp. Lift onto some kitchen paper to drain for a minute, then serve with the chips, tartare sauce, and plenty of salt and vinegar.