classic fish and chips

prep time:  20 minutes
cook time:  40 minutes
servings:  4 - 6

2 pounds skinless, boneless fish
oil for frying
2 pounds yukon gold potatoes - sliced into 1/8-inch thick rounds
1/2 cup self-rising flour
2 tablespoons vegetable oil
1 teaspoon salt
1/2 bottle beer

1.  salt the fish and set aside at room temperature.  begin heating the oil to 350 - 360 degrees.  turn the oven to warm.  place a wire rack on a cookie sheet and place on the oven.

2.  mix the flour, vegetable oil, salt and beer together, continually stirring.  place in the fridge for 20 minutes.

3.  meanwhile, slice the potatoes and put them into a large bowl of cold water.  when done slicing all of the potatoes, remove them from the water and pat them dry with a paper towel.

4.  begin frying the potatoes, a few at a time, for 3 - 5 minutes, or until they start to brown at the edges.  don't cook them until they are uniformly brown or they will be overcooked.  salt each batch the moment it comes out of the fryer.  store each batch on the wire rack in the oven.

5.  when the potatoes are done, take the batter out of the fridge.  dredge the fish in the batter and let the excess drip off for a second or two.  lay each piece gently into the hot oil.  do this by letting the bottom end of the piece of the fish fry for a second or so in the oil before you let the whole piece into the oil. 

6.  fry in batches until golden brown, about 5 - 8 minutes depending on how large the pieces are.  keep each batch in the warm oven while you finish the rest.  serve with malt vinegar.

- unknown

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