Cooked Fish And Chips
Fish and chips are easily one of my favorite foods. So, it’s a little surprising that I had not ever made them before. I got this recipe from Alton Brown. To me, fish and chips should only be made with beer batter.
I washed and cut the potatoes.
I needed a brown beer, so J picked up some Newcastle for me. Combining flour, cayenne, salt, some spices and baking powder, I whisked in the beer a few pours at a time until there weren’t too many lumps. This went in the fridge for at least 15 minutes.
I heated up the oil to 320 degrees.
I fried up the potatoes for 2-3 minutes and laid them out.
I heated the oil up to 375 and fried them again for a few minutes. I took them out and they looked really good.
I covered the fish (some good looking cod) in corn starch.
I dipped it into the batter and put it in the oil.
I cooked them in there for a few minutes.
After it turned a beautiful golden brown, I took them out and put them on a cooling rack.
It didn’t seem to matter what size the fish was; the batter seemed to handle pretty much any size piece I dipped in it.
Lemon, tartar sauce, and malt vinegar is the only way to go.
It turned out delicious, and I will definitely be making this again in the future. I would use this same recipe again possibly with a little more salt in the batter.
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