Fish and chips is a hot dish of English origin consisting of fried fish in batter served with chips. It is a common take-away food in the United Kingdom and an early example of culinary fusion.
 |
| Best Baklava Recipe |
Ingredients:
Cod fillets (skinless, cut to preferred size) : 1 and a ½ pounds
Potato (large, peeled and sliced into ½ -inch strips) : 6 pieces
All-purpose flour : 1 and a ½ cups
Beer : 1 cup
Ground black pepper : 1 teaspoon
Garlic powder : 1 teaspoon
Salt : 1 tablespoon
Water (cold)
Canola oil
Kosher salt
Instructions:
Begin by pre-frying the chips. They will be fried twice. Add 3-inch depth of oil to a large pot. Heat oil to 325 degrees Fahrenheit.
Carefully add chips to hot oil, working in batches as needed to avoid overcrowding. Fry the chips for 3 minutes, drain and spread out on paper towel lined baking sheet.
Prepare the fish by mixing ½ cup of flour, 1 teaspoon salt and black pepper in a shallow bowl or dish. Set aside.
In a separate bowl, whisk together the remaining 1 cup of flour, 2 teaspoons salt and 1 teaspoon garlic powder. Gradually whisk in beer until smooth. Batter should be consistency of thick cream. If batter is too thick, gradually stream in cold water 1 tablespoon at a time.
Increase oil temperature to 375 degrees Fahrenheit.
Dredge fish in dry flour mixture. Tap off excess. Dip fish in beer batter, allow excess to drain off.
Working in batches, carefully add battered fish and the pre-fried chips to oil and cook until golden brown, approximately 5-7 minutes.
Transfer cooked fish and chips to paper towel lined baking sheets or cooling rack.
Sprinkle kosher salt while still warm.
Serve with malt vinegar or tartar sauce.
Social Plugin