fish-and-chips

Crunchy Fish and Chips

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Fish And chips Recipe

Fish and chips combined with fried chicken prepared in the style of Nashville. It’s a sizzling combination that also happens to be an excellent lunch idea for the summers. You’ll be thankful to have beer on hand to satiate your thirst, despite the fact that it won’t put your lips on fire from the heat. It is my personal preference to mix some of the hot oil with mayonnaise and use this mixture as a dipping sauce for my french fries. Although it is possible to save the hassle of making one’s own French fries by purchasing a pre-made bag of frozen ones, our family rather prefers having the option to prepare them in cold oil. The fact that you already need to get the oil out to fry the fish makes it seem like it would be worthwhile to make it on your own.

Ingredients:

  • 1 lb (450g) white fish fillets (such as cod or haddock)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cold sparkling water
  • Vegetable oil, for frying
  • 4 large potatoes
  • Salt, to taste
  • Malt vinegar, for serving
  • Tartar sauce or ketchup, for serving
  • Lemon wedges, for serving
  • Fresh parsley, for garnish (optional)

Instructions:

  1. Prepare the Potatoes:
  • Peel the potatoes and cut them into thick, even-sized chips or wedges.
  • Rinse the potatoes under cold water to remove excess starch, then pat them dry with a kitchen towel.
  • In a large, deep pot, heat vegetable oil to about 320°F (160°C).
  • Fry the potatoes in batches until they are cooked through but still pale, for about 5-6 minutes per batch.
  • Remove the partially cooked chips from the oil and set them aside to drain on paper towels. Increase the heat of the oil to 375°F (190°C).
  1. Prepare the Fish Batter:
  • In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper.
  • Gradually whisk in the cold sparkling water until you have a smooth batter with a consistency similar to pancake batter.
  • Let the batter rest for about 10 minutes to allow the gluten to relax and the bubbles to settle.
  1. Fry the Fish:
  • Dip each fish fillet into the batter, coating it evenly. Allow the excess batter to drip off.
  • Carefully lower the battered fish fillets into the hot oil and fry them for about 4-5 minutes on each side until golden brown and crispy.
  • Once cooked, remove the fish from the oil and place them on a wire rack or paper towels to drain excess oil.
  1. Finish the Chips:
  • Increase the heat of the oil to 390°F (200°C).
  • Fry the partially cooked chips again, in batches, until they turn golden brown and crispy, for about 2-3 minutes per batch.
  • Remove the chips from the oil and place them on a wire rack or paper towels to drain excess oil.
  • Season the chips with salt while they are still hot.
  1. Serve and Enjoy:
  • Arrange the crispy fish and chips on a serving platter.
  • Serve with malt vinegar, tartar sauce or ketchup, lemon wedges, and a sprinkle of fresh parsley for garnish.
  • Enjoy the fish and chips while they are still hot and crispy!

Note: Remember to exercise caution when working with hot oil.

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