MALT VINEGAR FOR FISH AND CHIPS RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

CLASSIC FISH AND CHIPS RECIPE | ALLRECIPES



Classic Fish and Chips Recipe | Allrecipes image

Good tasting, simple recipe for New England's favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce.

Provided by Dan

Categories     Fish Recipes

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 9

4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup milk
1 egg
1 quart vegetable oil for frying
1 ½ pounds cod fillets

Steps:

  • Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
  • Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
  • Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
  • Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
  • Fry the potatoes again for 1 to 2 minutes for added crispness.

Nutrition Facts : Calories 782.3 calories, CarbohydrateContent 91.9 g, CholesterolContent 124.6 mg, FatContent 26.2 g, FiberContent 9.1 g, ProteinContent 44.6 g, SaturatedFatContent 4.3 g, SodiumContent 860.7 mg, SugarContent 5.9 g

TRADITIONAL BRITISH FISH AND CHIPS RECIPE | FOOD NETWORK



Traditional British Fish and Chips Recipe | Food Network image

Authentic British fish and chips consist of a high-quality flaky white fish deep-fried in a thin, crispy batter served on a bed of large, twice-cooked chips (think fat fries). The key to avoiding an overly greasy product is to use a fry pot large enough that the addition of the fish doesn't reduce the oil temperature too much. Realistically, in a home environment, this will mean cooking each fish individually, but the results will be well worth the staggered serving required. Remember, never leave oil unattended and never fill any cooking vessel more than halfway with oil. Use any oil with a high smoke point and relatively neutral flavor such as canola, vegetable or soybean.

Provided by Food Network

Categories     main-dish

Total Time 9 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 13

12 large russet potatoes
Canola oil, for frying
2 cups all-purpose flour
3 teaspoons kosher salt
1 tablespoon freshly ground black pepper
3 cups all-purpose flour
3 tablespoons paprika
3 tablespoons kosher salt, plus more for fish
One 12-ounce bottle lager beer (the lighter and fizzier, the better)
3 pounds skinless, boneless large-flake white fish (we use wild Alaskan cod because of its quality and sustainability)
Canola oil, for frying
Kosher salt
Good-quality malt vinegar, for serving

Steps:

  • For the twice-cooked chips: Peel the potatoes and cut them into approximately 5/8-inch-thick chips (i.e. 5/8-by-5/8-inch-by-potato length). Store them in water.
  • Fill a large pot halfway with the oil or fill a deep-fat fryer with oil. Heat to 275 degrees F. Thoroughly drain the chips and add them to the oil, working in batches to avoid overcrowding the pan. Fry the chips until they are soft enough to squeeze but not yet browned, about 10 minutes. Once all the chips have been blanched, spread them on a sheet tray and store them in the fridge overnight.
  • When ready to serve, heat the oil to 375 degrees F and fry the blanched chips, in batches if necessary, until golden brown and crispy on the outside and still fluffy on the inside, about 5 minutes.
  • For the seasoned flour: Mix the flour, salt and black pepper in a large bowl and set aside.
  • For the beer batter: Thoroughly mix the flour, paprika and salt in a large bowl. Whilst constantly whisking, add enough beer to stiffen up the mix. Whilst still continuing to whisk, add cold water until the batter resembles heavy cream consistency and contains no lumps.
  • For the fish: Fill a large pot halfway with oil or fill a deep-fat fryer with oil. Heat the oil to 375 degrees F. Fillet the fish into six 8-ounce portions, removing any bones, skin or blood lines that are present. Dip the fish into the seasoned flour, tapping off any excess. Dip the fish into the beer batter, briefly allow the batter to drain off, and then gently place the fish into the oil, allowing the fish to float away from you. Cook, in batches if necessary, until golden brown and trying to float, 5 to 7 minutes.
  • Remove the fish from the oil with a spatula and allow to drain on a cooling rack before serving on a bed of chips with lashings of kosher salt and malt vinegar.

More about "malt vinegar for fish and chips recipes"

BAKED FISH AND CHIPS RECIPE | FOOD NETWORK KITCHEN | FOOD ...
From foodnetwork.com
Reviews 4
Total Time 45 minutes
Calories 442 per serving
  • Bake the fish on the bottom oven rack until crisp and just cooked through, about 12 minutes. Season with salt and black pepper. Serve the fish and chips with tartar sauce and/or malt vinegar, if desired.
See details


BEST EVER OVEN CHIPS RECIPE | BBC GOOD FOOD
Make your own crispy, golden oven chips and save yourself some money. They're also much easier to cook than their fried counterparts
From bbcgoodfood.com
Total Time 1 hours
Category Side dish, Snack, Supper
Calories 409 calories per serving
  • Carefully remove the pan from the oven – the oil should be shimmering – and lay the chips in a single layer in the pan. Use a thin, flexible spatula to gently turn the chips so they are all coated, then roast for 20 mins. Turn the chips again, then roast for another 10 minutes. Turn one final time, then cook for a futher 10 minutes until crisp and deep golden all over. Drain the chips onto kitchen paper and serve straight away.
See details


SALT & VINEGAR SHEET-PAN CHICKEN & BRUSSELS SPROUTS
A strong vinegar, like malt or sherry, gives this baked chicken recipe a pucker factor reminiscent of salt-and-vinegar chips. Everything cooks on one pan, making this chicken sheet-pan dinner perfect for weeknights when you want big results for little effort (so, pretty much every weeknight!).
From eatingwell.com
Reviews 5
Total Time 45 minutes
Category Healthy Baked Chicken Breast Recipes
Calories 386.6 calories per serving
  • Drizzle the vinegar mixture over the chicken and vegetables and roast for 5 minutes more. Transfer the chicken to a serving platter and stir the vegetables on the pan. Serve the vegetables with the chicken.
See details


HOMEMADE FISH & CHIPS | JAMIE OLIVER RECIPES
Proper old-school battered fish, chunky chips and comforting mushy peas – homemade heaven!
From jamieoliver.com
Total Time 55 minutes
Cuisine british
Calories 779 calories per serving
    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Peel and slice the potatoes into chips.
    3. To make the mushy peas, pick and finely chop the mint leaves. Place the butter in a pan over a medium-low heat, add the peas and mint, pop the lid on and simmer gently for 10 minutes.
    4. Add a squeeze of lemon juice and season to taste with sea salt and black pepper – you can either mush the peas up in a food processor, or mash them by hand until stodgy, thick and perfect for dipping your fish into. Keep them warm until needed.
    5. Pour the sunflower oil into a deep fat fryer or a large sturdy pan and heat it to 190°C/375°F.
    6. Mix ½ a teaspoon of salt and 1 teaspoon of pepper together, then use it to season the fish fillets on both sides – this will help to remove any excess water, making the fish really meaty.
    7. Whisk the flour, beer and baking powder together until nice and shiny – the texture should be like semi-whipped double cream (i.e. it should stick to whatever you're coating).
    8. Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, gently lower the fish into the oil one by one, working carefully so you don't get splashed – it will depend on the size of your fryer or pan how many fish you can cook at once.
    9. Cook for 4 minutes, or until the fish is cooked through and the batter is golden and crisp, then remove to kitchen paper to drain.
    10. Meanwhile, parboil the chips in boiling salted water for 4 to 5 minutes, or until softened but still retaining their shape, then drain and steam dry.
    11. When the chips are nice and dry, fry in the oil that the fish were cooked in at 180°C/350°F until golden and crisp.
    12. While the chips are frying, transfer the fish from the kitchen paper to a baking tray. Place in the oven for a few minutes to finish cooking – this way they will stay crisp while you finish off the chips.
    13. When the chips are done, drain them on kitchen paper, season with salt, and serve with the fish and mushy peas. Other things to have on the table are some crunchy sweet pickled gherkins, some pickled onions (if your other half isn't around!) – and pickled chillies are good, too. Then you want to douse it all with some cheap malt vinegar and nothing other than Heinz tomato ketchup.
See details


FISH AND CHIPS RECIPE | TYLER FLORENCE | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 40 minutes
Category main-dish
Cuisine european
  • Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
See details


CHIPS AND FISH RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 50 minutes
Category main-dish
Cuisine european
  • 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.
See details


TRADITIONAL FISH AND CHIPS RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4
Total Time 1 hours 0 minutes
Category main-dish
Cuisine european
  • Serve the fish and chips with malt vinegar and tartar sauce on the side.
See details


BEER-BATTERED FISH AND CHIPS RECIPE - FOOD NETWORK
Our take on this classic British pub grub is just right. Rice flour, baking powder and beer in the batter keep the breading light and crisp, and making your own "chips" is definitely worth it. The double-frying method at two different oil temperatures ensures that the potatoes are perfectly golden and never soggy.
From foodnetwork.com
Reviews 4.9
Total Time 1 hours 30 minutes
Category main-dish
Cuisine european
  • Increase the oil temperature to 380 degrees F. Working in two batches, fry the potatoes again until crisp and golden brown, about 2 minutes. Drain on a paper towel-lined plate and season with salt. Serve the fish and chips with malt vinegar and lemon wedges.
See details


BRITISH FISH AND CHIPS RECIPE - THE DARING GOURMET
Aug 03, 2019 · One of the earliest references to fish and chips in England comes from none other than my favorite author, Charles Dickens, who in 1838 noted the “fried fish warehouses” in Oliver Twist. The famous Victorian chef, Alexis Soyer, also noted in his 1845 cookbook a recipe for “Fried Fish…
From daringgourmet.com
See details


BRITISH BEER BATTERED FISH & CHIPS – DELISH CLUB
Jan 03, 2022 · The Chips. cm Calculate roughly 2 medium sized potatoes per person, peeled and cut into finger thickness (about 2 thick) chips King Edwards, Desiree,Maris Piper all good potatoes for chips. Other ingredients. Salt and Malt Brown Vinegar for serving. Instructions. If you are using frozen fish…
From delishclub.com
See details


WHAT TO SUBSTITUTE FOR ANY KIND OF VINEGAR - THE SPRUCE EATS
Dec 13, 2021 · Malt Vinegar . A staple condiment to fish and chips, malt vinegar is especially tasty in sweet and sour marinades, chutneys, and pickles. For 1 tablespoon of malt vinegar, use 1 tablespoon of either lemon juice or cider vinegar.
From thespruceeats.com
See details


HALIBUT RECIPES | ALLRECIPES
This fast-and-easy dish was an instant success at my house, even in my fish-hesitant family. The panko crisps up beautifully, and the halibut is tender, moist, and delicately-flavored. This was inspired, in part, by several Weight Watchers® recipes…
From allrecipes.com
See details


EASY RECIPES - A FARMGIRL'S DABBLES
fig vinegar (1) fillo (1) fish (1) fish sauce (4) flake coconut (1) flatbread (1) flax (1) flour (10) fontina (2) fresh basil (2) fresh raspberries (1) fresh thyme (2) frosting (30) fruit (2) fruits (1) fudge (7) G(back …
From afarmgirlsdabbles.com
See details


WHAT TO SERVE WITH FISH & CHIPS: 12 TASTY SIDES
Jun 21, 2021 · 4. Salt and vinegar. Many would argue that salt and vinegar isn’t just a choice when it comes to what to serve with fish and chips… It’s an absolute necessity! I love to add lashings of malt vinegar …
From slimmingviolet.com
See details


UNLOCK THE SECRET TO CAPTAIN DS BATTER DIPPED FISH
Mar 15, 2017 · Steph, I made the recipe this past Friday for our ‘Fish on Friday’ tradition. I used catfish nuggets that were on hand and the carbonated water substitute. Reminded me of Arthur Treacher’s Fish and Chips from back in the day. Needless to say we will be repeating this from now on. Don’t forget the Malt Vinegar…
From copykat.com
See details


TRIDENT SEAFOODS® BEER BATTERED COD 2.5 LB | TRIDENT S…
This fish, along with the crispy fries, at Costco, makes the air fryer a must own appliance in our house. Fish and chips with malt vinegar is the best! Cook frozen fish at 400 degrees F for 7 minutes, turn fish over and cook for 7 minutes. No need to preheat air fryer. Remove fish …
From tridentseafoods.com
See details


10 BEST KING FISH RECIPES | YUMMLY
Jan 20, 2022 · salt, garlic cloves, fish, white vinegar, honey, cumin, paprika and 4 more BAKED FISH with COCONUT DaisyBaishya red chili flakes, fish, garlic, olive oil, grated coconut, salt
From yummly.com
See details


BEER BATTERED FISH | BLUE JEAN CHEF - MEREDITH LAURENCE
Beer Battered Fish and Chips is an all-time favorite British meal. Though it is usually deep-fried, now you can make it with less guilt by air-frying your beer battered cod. So easy and tasty - perfect with some air fried chips and malt vinegar.
From bluejeanchef.com
See details


SHALLOW FRIED FISH | RECIPES | DELIA ONLINE
Then do the same with the second fillet and give them another 3 – 4 minutes. Remove with a fish slice and drain on some kitchen paper and serve on warm plates with some Maldon salt and malt vinegar. Serve with our Chunky Tartare Sauce which you can watch being …
From deliaonline.com
See details


10 BEST FISH FRY RECIPES | ALLRECIPES
Nov 18, 2021 · Here are all the recipes you'll need to put on an expert fish fry. Mix and match the side dish recommendations with the fried fish recipes to your appetite's content. And don't forget the tartar sauce and malt vinegar!
From allrecipes.com
See details


DINNER TONIGHT: BEER-BATTERED FISH RECIPE
Jun 02, 2020 · According to Jasper White, the author of The Summer Shack Cookbook, the trick to making great fish and chips at home is to forget the chips and focus exclusively on the fish: "I have decided that making fish and chips in a home kitchen is crazy." So skip the chips and just focus on the fish…
From seriouseats.com
See details


WHAT TO SERVE WITH FRIED FISH (11 SIDE DISHES) » RECIPEFAIRY
Jan 04, 2021 · 5. Salt and Vinegar Chips. Salt and vinegar are a fish’s best friend. This works incredibly well if you have fried and battered your fish. The batter soaks up the vinegar and becomes slightly soft. It also makes little sticky patches that hold the salt, making each mouthful absolutely delicious. This works with chips …
From recipefairy.com
See details


10 BEST BAKED CATFISH FILLETS RECIPES | YUMMLY
Jan 20, 2022 · all-purpose flour, large egg, salt, red wine vinegar, non-stick cooking spray and 18 more Baked Mediterranean Catfish Delta Pride Catfish olives, garlic cloves, grape tomatoes, zucchini, crumbled feta cheese and 7 more
From yummly.com
See details