Tea Infused Fish And Chips
Serves: 2
Terry Wiza
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
42
Sourness
41
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Heat oven to 200 degrees F
2
Heat the oil in a 5-quart Dutch oven, over high heat, until it reaches 320 degrees F on a deep-fry thermometer
3
Using a slicer with a wide blade or a chef's knife, slice the potatoes into chips
4
Place in a large bowl with cold water
5
In a large bowl, whisk together the flour, baking powder, salt, and green tea mix
6
Sift all the ingredients together to aerate the flour
7
Whisk in the beer until the batter is completely smooth and free of any lumps
8
Refrigerate for 15 minutes
9
Note: The batter can be made up to 1 hour ahead of time
10
Drain potatoes thoroughly, removing any excess water and pat dry with paper towels
11
When oil reaches 320 degrees, submerge the potatoes, in batches, into the oil
12
Fry for 2 to 3 minutes until they are pale and floppy
13
Remove from oil, drain, and cool to room temperature
14
Increase the temperature of the oil to 375 degrees F
15
Add the cooked fries and fry until crisp and golden brown, about 2 to 3 minutes
16
Remove and drain on roasting rack
17
Season with kosher salt while hot and hold in the oven
18
Allow oil to return to 350 degrees F
19
Lightly dredge fish in flour
20
Working in small batches, dip the fish into batter and immerse into hot oil
21
When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes
22
Drain the fish on the roasting rack
23
Serve with malt vinegar and tartar sauce