Luisas Fish And ChipsFrom luisascatering 7 years ago
- canola oil, for deep frying shopping list
- 4 large russet potatoes shopping list
- 2 cups all-purpose flour shopping list
- 1 tablespoon baking powder shopping list
- 1 teaspoon salt, plus more for seasoning shopping list
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning shopping list
- 1 large egg, lightly beaten shopping list
- 1 (12-ounce) beer shopping list
- 1/2 cup flour, for dredging shopping list
- 1 lb. fresh wild cod fish, cut in 1/2 on an angle shopping list
- tartar sauce, recipe follows shopping list
- Chopped fresh parsley and sliced lemon, for garnish shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- Tartar Sauce: shopping list
- 1 cup good quality mayonnaise shopping list
- 2 tablespoon pickle relish shopping list
- 2 tablespoon finely chopped sweet onion shopping list
- 2 tablespoons sugar shopping list
- 2 tablespoons finely chopped flat-leaf parsley leaves shopping list
- 1 teaspoon dried dill shopping list
- 1/2 lemon, juiced shopping list
How to make it
- For Tartar Sauce:
- In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry. Yield: about 1 1/4 cups
- For Fish and Chips:
- Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, 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.
- Crank the oil temperature up to 375 degrees F.
- In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the beer and whisk to a smooth batter. Spread the flour on a plate. Dredge the fish pieces in the flour and then dip them into the batter, letting the excess drip off.
- Carefully wave the battered fish into the bubbling oil before dropping them in Fry the fish 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish on paper towels; season lightly with salt.
- Add the pre-cooked fried to the oil and fry until crisp and golden brown.
- Serve with lemon, tartar sauce and ketchup... Crispy Yummy!
People Who Like This Dish 21
The Cookluisascatering San Carlos, CA
The Rating9 people
I indulge in this a few times a year too! Great post!midgelet in Eastern loved it
Thanks Luisa for this one. A friend of mine has been hungry for Fish & Chips for awhile now.
Although I don't normally fry anything, I might make an exception with this one.
Happy Easter to ya'll!
Polly Motzkopollymotzko in Garden Grove loved it
simple, tasty, fun.......dinner is servedkarlyn255 in Ypsilanti loved it