English-Style Fish And Chips
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
41
Sourness
46
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Heat 3-inches of the oil in a deep fryer to 325 degrees F
2
Alternately, heat 3-inches of oil in a deep pot
3
Peel the potatoes and cut them into chips, about the size of your index finger
4
Put the potatoes in the oil
5
Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point
6
Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain
7
Crank the oil temperature up to 375 degrees F
8
In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg
9
Pour in the soda water and whisk to a smooth batter
10
Spread the rice flour on a plate
11
Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off
12
Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil
13
Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips
14
Fry the fish and chips for 4 to 5 minutes until crispy and brown
15
Remove the basket and drain the fish and chips on paper towels; season lightly with salt
16
Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce
17
Tartar Sauce: 1 cup mayonnaise 1 tablespoon chopped capers 1 tablespoon chopped cornichons 2 tablespoons finely chopped flat-leaf parsley leaves 1/2 lemon, juiced Dash hot sauce In a small mixing bowl, combine all ingredients
18
Chill before serving to let the flavors marry
19
Yield: about 1 1/4 cups