Post by Jean on Feb 24, 2010 22:03:13 GMT -5
This is the easiest recipe I make for fish & chips.
Got it out of Johnson & wales culinary school 2 or 3 eons ago.
It is almost identical to Jamie Oliver's, too.
I won't tell if you add some hot sauce to the batter!
Fish & Chips
serves 4 generously
1. about 2 lbs cod, haddock or scrod fillets/pieces, patted w/a towel
2. 1 cup of flour--can be part soy flour or rice flour
3. flour for dusting
4. 1 cup of beer--we like Guinness but use what you like
5. S & P to taste
6. 3 egg whites beaten into soft peaks
7. 5 or 6 good sized Russet potatoes, cut into wedges & towel dried
8. Fresh lemon
9. Frying oil--we use canola--enough to sit in the pan about 4"
Heat oil to 325F in heavy pan
Wash potatoes, slice & pat dry
Put into hot oil.
You don't need too much color--fries are fried TWICE
This 1st time is for cooking the interior, the 2nd time is to finish & for color.
So about 3 or 4 minutes
Drain on brown paper bag or paper toweling.
Put into tray, keep warm in oven
Raise frying oil temp to 375F
While you are frying fries:
Whip egg whites
In another bowl combine: flour, beer salt & pepper
It will be lumpy, whisk the lumps out--it WILL happen.
Fold in egg whites to the flour/beer mixture
Dust fish in dusting flour
Then dip into batter
Slip into frying oil add some fries.
Don't crowd the pan!
With a spider, turn fries & fish over every once in awhile.
It should take 3 to 4 minutes to cook fish--depends on thickness.
And this frying time, you're going for color on the fries.
Serve w/ Malt vinegar & tartar sauce.
For sides? BEER! Guinness!
Iced tea! Strong, hot tea!
Tartar sauce is easy to make.
Coleslaw or fresh veg or fruit salad--yum
Got it out of Johnson & wales culinary school 2 or 3 eons ago.
It is almost identical to Jamie Oliver's, too.
I won't tell if you add some hot sauce to the batter!
Fish & Chips
serves 4 generously
1. about 2 lbs cod, haddock or scrod fillets/pieces, patted w/a towel
2. 1 cup of flour--can be part soy flour or rice flour
3. flour for dusting
4. 1 cup of beer--we like Guinness but use what you like
5. S & P to taste
6. 3 egg whites beaten into soft peaks
7. 5 or 6 good sized Russet potatoes, cut into wedges & towel dried
8. Fresh lemon
9. Frying oil--we use canola--enough to sit in the pan about 4"
Heat oil to 325F in heavy pan
Wash potatoes, slice & pat dry
Put into hot oil.
You don't need too much color--fries are fried TWICE
This 1st time is for cooking the interior, the 2nd time is to finish & for color.
So about 3 or 4 minutes
Drain on brown paper bag or paper toweling.
Put into tray, keep warm in oven
Raise frying oil temp to 375F
While you are frying fries:
Whip egg whites
In another bowl combine: flour, beer salt & pepper
It will be lumpy, whisk the lumps out--it WILL happen.
Fold in egg whites to the flour/beer mixture
Dust fish in dusting flour
Then dip into batter
Slip into frying oil add some fries.
Don't crowd the pan!
With a spider, turn fries & fish over every once in awhile.
It should take 3 to 4 minutes to cook fish--depends on thickness.
And this frying time, you're going for color on the fries.
Serve w/ Malt vinegar & tartar sauce.
For sides? BEER! Guinness!
Iced tea! Strong, hot tea!
Tartar sauce is easy to make.
Coleslaw or fresh veg or fruit salad--yum