Simple fish and chips recipe for New England’s favorite dish. Tastes great as-is or with malt vinegar, lemon, or tartar sauce.
Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 55 minutes
Prep time: 10 minutes
Cook time: 25 minutes
|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 quart vegetable oil for frying|
|1 ½ pounds cod fillets|
- Place potatoes in a medium bowl and cover with cold water.
- Mix together flour, baking powder, salt, and pepper in a separate medium bowl. Add milk and egg; stir until batter is smooth. Let stand for 20 minutes.
- Heat oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
- Drain and pat dry potatoes. Fry in hot oil until tender, about 5 minutes; drain on paper towels.
- Dredge fish in batter, one piece at a time, and place in hot oil. Fry until golden brown or internal temperature reaches 145 degrees F (63 degrees C); drain on paper towels. Monitor oil temperature, increasing the heat as needed to maintain 350 degrees F (175 degrees C).
- Fry potatoes again in hot oil until crisp, 1 to 2 minutes; drain on paper towels.
Calories 782.3 calories, Carbohydrate 91.9 g, Cholesterol 124.6 mg, Fat 26.2 g, Fiber 9.1 g, Protein 44.6 g, Saturated Fat 4.3 g, Sodium 860.7 mg, Sugar 5.9 g
I had great reviews with my other fish recipe recipe #104409. But I’m always striving to improve. I did some experimenting, and this fish batter is great! Serve it with recipe #104661, fries and coleslaw. Or make it into a fish sandwich with tartar sauce and lettuce on a bun. Either way, it’s delish!
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 4-6 serving(s)
|2 lbs cod (fresh or frozen and thawed)|
|1 1/4 cups all-purpose flour, divided|
|1/2 cup cornstarch, divided|
|1 teaspoon baking powder|
|16 ounces club soda|
|1 teaspoon salt (plus seasoning of your choice..Old Bay, Lemon Pepper etc)|
|oil (for frying)|
- Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.
- Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don’t want it too thick, just thick enough to nicely coat a spoon.
- Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.
- In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.
- Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.
- Cut fish into portion sizes and remove any pin bones, and pat dry.
- Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
- Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
- Cook the fish one or two pieces at a time until golden brown.
- Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
- Serve while hot.
Calories 389.6, Fat 1.9, Saturated Fat 0.4, Cholesterol 97.5, Sodium 821.6, Carbohydrate 44.7, Fiber 1.2, Sugar 0.1, Protein 44.4
For Welcome to Bahrain Tag Game! Another significant part of the Bahraini diet is the fresh fish of the Persian Gulf. A century of British rule in the Persian Gulf has also made fish and chips popular in Bahrain. Whether wrapped in newspaper and eaten with greasy fingers or served on white china with silver cutlery, fish and chips has come a long way since it began 150 years ago.
Total time: 1 hours 35 minutes
Prep time: 35 minutes
Cook time: 1 hours
Yield: 4 , 4 serving(s)
|1 lb haddock or 1 lb other lean fish fillet|
|sea salt & freshly ground black pepper, to taste|
|2/3 cup all-purpose flour, plus 1/4 cup separated|
|1/2 teaspoon salt|
|1/2 teaspoon baking soda|
|1 tablespoon vinegar|
|2/3 cup water|
|malt vinegar (optional, to serve)|
|lemon wedge (optional, to serve)|
|tartar sauce (optional, to serve)|
- Cut potatoes lengthwise into ½-inch strips.
- Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels, then season with salt and pepper.
- Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375.
- Fill basket one-fourth full with potatoes.
- Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated.
- Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.
- Place potatoes in single layer on cookie sheet and keep warm.
- Repeat with remaining potatoes.
- Mix 2/3 cup flour and salt.
- Mix baking soda and vinegar.
- Stir vinegar mixture and water into flour mixture; beat until smooth.
- Dredge fish into last of the flour.
- Then dip fish into batter, allowing excess batter to drip into bowl.
- Fry 4 or 5 fish pieces at a time about 3 minutes, turning fish once, until brown. Drain on paper towels.
- Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.
- Serve with malt vinegar, lemon, or tartar sauce.
Calories 333.5, Fat 1.2, Saturated Fat 0.2, Cholesterol 48.7, Sodium 523.7, Carbohydrate 53.1, Fiber 5.2, Sugar 1.7, Protein 26.6