Fish And Chips.
You can cook Fish And Chips using 16 ingredients and 12 steps. Here is how you cook it.
Ingredients of Fish And Chips
- Prepare 2 of ounces/55 grams self raising flour (divided) if you not have self tasing flour than you can use all-purpose flour and add 1 tsp baking powder and 1/4 tsp salt ).
- It's 2 of ounces/55 grams cornstarch.
- Prepare to taste of Sea salt,.
- You need to taste of Black pepper,.
- You need 1/3 cup of sparkling water.
- It's 4 (7 ounce) of fish fillets (thick, white fish, preferably sustainable cod, tilapia, pollock, or haddock).
- You need of For Chips.
- Prepare 2 pounds of potatoes (peeled).
- You need 1 of quart/1 liter vegetable oil (or olive oil for frying).
- You need of Tartar sauce.
- Prepare 1 cup of real Mayonnaise.
- It's 1 cup of finely chopped dill pickles.
- Prepare 1 Tbsp of dill (fresh or frozen), OR 1 Tbsp finely chopped fresh parsley.
- You need 1 tsp of lemon juice.
- Prepare 1 tsp of sugar.
- It's 1/4 tsp of freshly ground black pepper.
Fish And Chips instructions
- I and a large, roomy bowl, mix all but 2 tablespoons of the flour (set aside) with the cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper..
- Using a fork to whisk continuously, add Soda or the sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and an hour..
- Meanwhile, cut the potatoes into 1-centimeter slices (a little less than a half an inch), then slice these into 1-centimeter-wide chips. Place the chips into a colander and rinse under cold running water..
- Place the washed chips into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes..
- Drain carefully through a colander then dry with kitchen paper. Keep in the fridge covered with kitchen paper until needed.
- Meanwhile, lay the fish fillets on a sheet of kitchen paper and pat dry. Season lightly with a little sea salt..
- Heat the oil to 350 F in a deep fryer or large, deep saucepan. Cook the chips a few handfuls at a time in the oil for about 2 minutes. Do not brown them. Once the chips are slightly cooked, remove them from the oil and drain. Keep to one side.
- Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.
- Dip into the batter, coating the entire fillet..
- Check that the oil temperature is still 350 F. Carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon..
- Once cooked, remove the fillets from the hot oil and drain on kitchen paper. Sprinkle with salt. Cover with greaseproof paper and keep hot..
- Heat the oil to 400 F then cook the chips until golden and crisp, or about 5 minutes. Remove from the oil and drain. Season with salt or chaat masala. Tartar Sauce Combine everything in a mixing bowl and give it a good stir..
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