fish and chips question?

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Anne

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Hi, I want to make the best fish and chips. I've seen a lot of different recipes of how to make the batter. There are some with egg yolks+beer , some with egg whites+beer+yolks, and some other styles on making the batter. I can't decide on which one to use, so I need help on that. I'm looking for the crispiest and best fish and chips so any suggestions?
thanks in advance.


, anne
 
For a start, I will admit that with the beer the fish does come out crispy. But hold on that I have said that. It also has a lot to do with your deep fryer, you have to get the temp of your cooking oil right. Not hot enough and both turn out oil saturated, two hot, and you may need a new kitchen if you leave the fryer unattended. If your temp is at the right level, you have crisp oil free fish and chips.

Make sure you season them with some sea salt when you take them out of the fryer.

Chris
 
HI Anne!

This is the best crispiest, non-greasy fish & chips that I have tried. It has a 5 star rating on food network, so lots of people like it!

Ingredients

For the fries:
1 gallon safflower oil
4 large Russet potatoes
Kosher salt

For the batter:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Dash Old Bay Seasoning
1 bottle brown beer, cold
1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
Cornstarch, for dredging

Directions
Heat oven to 200 degrees F.

Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.

Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.

In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.

Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.

Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.

Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.
 
Its all a mater of taste, most use an egg wash then coat in a combination of corn flour and seasonings. You will need to try different recipes till you get the one for you. The best advice is buy quality fish,
fresh is the key.
 
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