English Fish N ChipsFrom edmund 8 years ago
- 4 large potatoes shopping list
- 2 cups flour shopping list
- 1 tbsp baking powder shopping list
- 1 tsp salt shopping list
- 1/4 tsp paprika or chile powder shopping list
- A dash of Old Bay Seasoning or garlic, onion powder, and lemon pepper shopping list
- 1 cold bottle of Newcastle ale shopping list
- 1 1/2 pounds firm-fleshed whitefish (Alaskan cod) shopping list
- 4-6 cups of vegetable oil shopping list
- 2/4 cup cornstarch, for dredging shopping list
How to make it
- 2 cups of flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/4 tsp paprika or chile powder
- Dash of Old Bay Seasoning or garlic, onion powder, lemon pepper
- Mix thoroughly until all ingredients are combined.
- While stirring slowly add the bottle of Newcastle until thoroughly mixed
- Cover with a plastic wrap and store in the fridge for about 30 minutes.
- Prep the Cod by cutting it into 1-ounce strips.
- (I actually cut mine a little smaller in the picture, but that was a restriction due to the fish cuts I was working with, I usually make mine about the size of a candy bar. )
- Heat the vegetable oil in a medium sauce pan.
- (medium heat is fine, turn it down if it starts to smoke)
- (Optional Skins on the potatoes)
- Cut the potatoes into wedges or square shaped fries
- In 4 batches put the fries into the oil and pull them once you see them get a hint of brown
- Once the 4th batch is done put the first batch back in and fry until crispy
- Repeat until done
- lightly shake seasoned salt over the hot fries.
- Dredging and Frying:
- Starting from the left and going to the right arrange on the counter the following
- Fish, cornstarch, batter, heated oil, cooling rack over newspaper or paper towel
- With your left hand pick up a piece of fish and turn it around in the cornstarch
- Once it's coated pick it up and drop it into the batter
- Now with your right hand coat the fish with the batter, making sure to move your fingers to coat the part where your fingers are.
- with your right hand pick up the finger and drop it into the oil gently.
- (the batter on your hand will protect your fingers)
- Place about 3 to 4 pieces at a time in the oil and let them fry, turn them with a pair of chop sticks to brown all sides, and remove with either basket spoon or tongs, don't pierce them though
- Repeat until finished.
- Serve with Malt Vinegar and Tarter Sauce.
- Optional: Buy a 2nd beer at the store and drink it with the meal
The Cookedmund Studio City, CA
The Rating6 people
The crust on the fish was amazing, light, crispy, but still full-bodied. One of the best things he's made. =Paimee in Studio City loved it
On the menu for this weekend....:)wynnebaer in Dunnellon loved it
Sounds so good to me.....Awesome..zena824 in Somewhere, USA loved it
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