CHIPS AND FISH RECIPE | ALTON BROWN - FOOD NETWORK
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
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.
LEMON-BATTER FISH RECIPE: HOW TO MAKE IT - TASTE OF HOME
Fishing is a popular recreational activity where we live, so folks are always looking for ways to prepare their catches. My husband ranks this as one of his favorite fish fry batters. —Jackie Hannahs, Cedar Springs, Michigan
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine 1 cup flour, baking powder, salt and sugar. In another bowl, combine egg, water and 1/3 cup lemon juice; stir into dry ingredients until smooth. , Place remaining 1/3 cup lemon juice and remaining 1/2 cup flour in separate shallow bowls. Dip fillets in lemon juice, then flour, then coat with egg mixture., In a large skillet, heat 1 in. oil over medium-high heat. Fry fillets until golden brown and fish flakes easily with a fork, 2-3 minutes on each side. Drain on paper towels. If desired, serve with lemon wedges.
Nutrition Facts : Calories 384 calories, FatContent 17g fat (2g saturated fat), CholesterolContent 167mg cholesterol, SodiumContent 481mg sodium, CarbohydrateContent 22g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 33g protein.
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CHIPS AND FISH RECIPE | ALTON BROWN - FOOD NETWORK
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- 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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- 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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