English-Style Fish and Chips

  1. Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot.
  2. Peel the potatoes and cut them into chips, about the size of your index finger.
  3. Put the potatoes in the oil.
  4. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point.
  5. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
  6. Crank the oil temperature up to 375 degrees F.
  7. In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg.
  8. Pour in the soda water and whisk to a smooth batter.
  9. Spread the rice flour on a plate.
  10. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
  11. Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil.
  12. Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips.
  13. Fry the fish and chips for 4 to 5 minutes until crispy and brown.
  14. Remove the basket and drain the fish and chips on paper towels; season lightly with salt.
  15. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
  16. 1 cup mayonnaise
  17. 1 tablespoon chopped capers
  18. 1 tablespoon chopped cornichons
  19. 2 tablespoons finely chopped flat-leaf parsley leaves
  20. 1/2 lemon, juiced
  21. Dash hot sauce
  22. In a small mixing bowl, combine all ingredients.
  23. Chill before serving to let the flavors marry.
  24. Yield: about 1 1/4 cups

vegetable oil, russet potatoes, flour, baking powder, salt, freshly ground black pepper, egg, soda water, rice flour, haddock, vinegar, tartar sauce

Taken from www.foodnetwork.com/recipes/tyler-florence/english-style-fish-and-chips-recipe.html (may not work)

Another recipe

Switch theme