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Drinks and Coctails Recipes

  Added: May 18, 2007  •  Visited (613)  •  Print version Print this recipe (86)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Fish And Chips
What You Need:
BATTER
  • 1 cup flour
  • 1 egg yolk
  • 4 tablespoons beer
  • ¼ teaspoon salt
  • 6 tablespoons milk combined with 6 tablespoons cold water
  • 2 egg whites

    CHIPS
  • Vegetable oil or shortening for deep-fat frying
  • 2 pounds baking potatoes, sliced lengthwise into strips ½ inch thick and ½ inch wide

    FISH
  • 2 pounds fresh, firm white fish fillets such as haddock, sole, flounder or cod, skinned and cut into 3- by- 5-inch serving pieces

  • How To Cook:
    BATTER:
    1. To prepare the batter, pour the flour into a large mixing bowl, make a well in the center and add the egg yolk, beer and salt.

    2. Stir the ingredients together until they are well mixed, then gradually pour in the combined milk and water, and continue to stir until the batter is smooth.

    3. For a light texture, let the batter rest at room temperature for at least 30 minutes, although if necessary it may be used at once.

    4. In either case, beat the egg whites until they form unwavering peaks on the beater when it is lifted from the bowl. Then gently but thoroughly fold them into the batter.

    CHIPS:
    1. To cook the chips and fish, heat 4 to 5 inches of oil or shortening in a deep fat fryer to a temperature of 375°F on a deep-fat-frying thermometer.

    2. Preheat the oven to 250°F, and line a large shallow roasting pan with paper towels.

    3. Dry the potatoes thoroughly and deep-fry them in 3 or 4 batches until they are crisp and light brown.

    4. Transfer them to the lined pan to drain and place them in the oven to keep warm.

    FISH:
    1. Wash the pieces of fish under cold running water and pat them completely dry with paper towels.

    2. Drop 2 or 3 pieces of fish at a time into the batter and, when they are well coated, plunge them into the hot fat.

    3. Fry for 4 or 5 minutes, or until golden brown, turning the pieces occasionally with a spoon to prevent them from sticking together or to the pan.

    4. To serve, heap the fish in the center of a large heated platter and arrange the chips around them.

    5. Traditionally, fish and chips are served sprinkled with malt vinegar and salt.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Europe » England
    Main Ingredient » Vegetables » Potatoes
    Main Ingredient » Fish » Haddock
    Main Ingredient » Fish » Flounder & Sole
    Dish » Appetizers

     





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