FISH AND CHIPS BATTER RECIPE RECIPES

Name: Crispy Batter for Fish & Chips
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 cup all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 cup water, ice cold; 400 g cod fish fillets

CRISPY BATTER FOR FISH & CHIPS RECIPE - FOOD.COM

Crispy Batter for Fish & Chips Recipe - Food.com image

A classic. Our whole family will eat fish this way! I like to serve it with steak-cut french fries.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup water, ice cold
400 g cod fish fillets

Steps:

Mix ingredients together.
Dip cod into batter.
Deep fry at 425F until cooked.

Nutrition Facts : Calories 197.5, FatContent 1, SaturatedFatContent 0.2, CholesterolContent 43, SodiumContent 910.1, CarbohydrateContent 24.7, FiberContent 0.8, SugarContent 0.1, ProteinContent 21

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

Ingredients

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.

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* Soaking removes excess starch and stops the potato straws from sticking together and becoming gluggy when they are cooked.

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