Leahs Fish And Chips With Turbot And Homemade Ffs
From divaliscious 15 years ago
- 15 minutes to make
- Serves 2
My take on an old favorite, the batter can be used with other fish, but I found out that Turbot is very mild tasting, while the Europeans put Turbot up to par as Dover Sole. Super delicious dinner, quick and easy to do and will taste just like your favorite fish and chips in England!
Ingredients
- 2 good size Turbot fillets, cut into half. Rinsed. shopping list
- 2 baking potatoes rinsed and skins scrubbed. shopping list
- 1 cup flour shopping list
- 1 tablespoon Old Bay Seasoning shopping list
- 1 teaspoon fresh cracked pepper shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon baking powder shopping list
- 1/2 cup seltzer (plain - non flavored shopping list
- couple of bowls shopping list
- veggie shortening (I used Crisco for its super clean flavor) shopping list
- Deep enough pan to have 2 inches of oil - I used my wok shopping list
- lemons and tarter sauce (my homemade tarter sauce posted) shopping list
- cookie sheet & cookie cooling rack placed on top on cookie sheet. shopping list
How to make it
- In one bowl, put flour, salt, pepper, baking powder, old bay seasonings and stir till well combined. Add Seltzer and stir - bubbles will form, stir batter and set aside for five minutes.
- Slice potatoes into thin slices, then slice again to make 1/3 inch sticks.
- Rinse potatoes and put into other bowl and add very cold water (even a few ice cubes) and set aside.
- Take now rinsed fish and pat dry very well with paper towels - both sides. Cut fish cut palm-sized portions and place into batter, turn over so that each portion is well coated.
- Put enough shortening into deep pan or wok as in my case, and let heat up to about 325-350 degrees.
- Take out fish with tongs from batter and slowly place into hot oil.
- Once one side is golden brown, carefully flip to fry the other side.
- Take out fish and place onto cooling racks sitting on top of cookie sheets to further drain.
- Drain water from potatoes, and carefully place into hot oil. Let brown, turning over as necessary.
- Take out French Fries and place them on cooling racks as well to allow to drain, Add a little salt over French Fries.
- I actually made mine into garlic/rosemary french fries by sprinkling a little freshly cut rosemary and garlic and tossing them with the herbs in a bowl.
- Serve up your fish and chips with fresh cut lemons and tarter sauce.
- Enjoy!
The Rating
Reviewed by 6 people-
When's Dinner? I will bring the appetizers and wine! This looks delicious. Thanks Leah.
Marky
marky90
in Dearborn loved it
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Turbot was my mom's favorite, can't find at the market much, but I like this!
morninlite
in Kalamazoo loved it
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I'm there....:)
wynnebaer
in Dunnellon loved it
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