BATTERED FISH AND CHIPS RECIPES

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CHIPS AND FISH RECIPE | ALTON BROWN | FOOD NETWORK



Chips and Fish Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     main-dish

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 11

1 gallon safflower oil
4 large Russet potatoes
Kosher salt
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

Steps:

  • 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.

BEST BEER-BATTERED FISH AND CHIPS RECIPE - HOW TO MAKE ...



Best Beer-Battered Fish and Chips Recipe - How To Make ... image

Beer-Battered Fish is crispy, golden fish-and-chips at its best. There's nothing super crazy about this recipe, but when you do it right, it's absolutely perfect. For optimal crispiness, here's what to remember.

Provided by Makinze Gore

Categories     low sugar    nut-free    weeknight meals    dinner    fish    fried    main dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 9

1 1/2 c.

all-purpose flour 

Kosher salt

1/2 tsp.

Old Bay seasoning

1

(12-oz.) bottle lager (such as Harp's)

1

large egg, beaten

2 lb.

cod, cut into 12 pieces

Freshly ground black pepper

Vegetable oil, for frying

Lemon wedges, for serving

Steps:

  • In a large bowl, whisk together flour, 1 teaspoon salt, and Old Bay, then whisk in beer and egg. Let sit for 10 minutes.  Dry cod with paper towels and season with salt and pepper. In a large pot over medium heat, add enough oil to come up 3 inches and heat to 375°. Working in batches, coat cod in batter then carefully drop in heated oil. Fry until golden and fish is cooked through, 5 to 6 minutes, flipping fish halfway through. Remove and place on a paper towel–lined plate and season with salt.  Serve with lemon wedges.

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CRISPY BEER-BATTERED FISH RECIPE: HOW TO MAKE IT
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