CLASSIC FISH AND CHIPS
My family love these light and crispy filet pieces sprinkled with plenty of Kosher salt and malt vinegar.
Provided by MSnow
Categories Whitefish
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut potatoes lengthwise into ½-inch strips.
- Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375 degrees.
- Fill basket one-fourth full with potatoes. (I don't have a basket - I use a Fry Daddy and it works fine. Just be sure and put the chips in one at a time so they don't stick to each
- other.) Skip the next step if you're not using a basket.
- 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.
- Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels.
- Mix flour and salt.
- Mix baking soda and vinegar.
- Stir vinegar mixture and water into flour mixture; beat until smooth.
- Dip fish into batter, allowing excess batter to drip into bowl.
- Fry 4 or 5 fish pieces at a time (do not use basket) 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.
BEER BATTER FISH
This Beer Batter Fish is light and flavorful. It gives the crispiness that you want when you make this British popular "Fish & Chips" dish!
Provided by Francine Lizotte
Categories Fish
Time 16m
Number Of Ingredients 11
Steps:
- 1. In a large mixing bowl, whisk together flour and beer before adding malt vinegar and paprika. Whisk until all the ingredients are very well blended. Cover with a tea towel and let it sit for 30 minutes. Start the deep fryer so it has time to reach 375ºF.
- 2. In a large shallow plate, combine flour, Old Bay seasoning and black pepper. Stir until well combined. When batter has been resting for ½ hour, dredge each fillet in the seasoned flour and shake off excess; place on a plate while doing others.
- 3. Dip fillets in the batter until well coated and lift it up so the excess batter runs off. Drop one fillet at a time in the hot oil, gently moving back and forth before letting go
- 4. DON'T overcrowd the fryer. Cook each for 6-7 minutes or until golden brown. Using thongs take fillet out of the oil and hold it a few seconds to let oil drip off. Place fillet on a plate lined with a rack and transfer into a 200ºF preheated oven to keep them warm while frying the remaining. Serve with fries, tartar sauce and a lemon wedge; sprinkle fried fish with malt vinegar
- 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=gR4ixeEFiGA
WISCONSIN BEER BATTERED FRIED FISH
Make and share this Wisconsin Beer Battered Fried Fish recipe from Food.com.
Provided by Rinshinomori
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put flour, seasoning salt, garlic powder and paprika into a large bowl and whisk to combine.
- Add beer and 1/4 cup water and whisk to make a smooth batter.
- Pour the oil into a large heavy pot to a depth of 2" and heat over medium high heat until temperature registers 350 F on a deep fry thermometer.
- Working in batches, dust the fish with cornstarch lightly, dip the fish into the batter, shaking off some of the excess, and fry, turning occasionally, until cooked through and deep golden brown, about 5 minutes. Transfer the fried fish to a rack to drain.
OLD BAY BEER BATTERED COD SANDWICHES WITH MALT VINEGAR SLAW
It's a fish and chips dish with our favorite seasonings!
Provided by The Rachael Ray Staff
Number Of Ingredients 23
Steps:
- Preheat oven to 275°F
- Set a rack in the center of the oven with a baking sheet lined with parchment
- Heat 3 inches of oil in a tabletop fryer or deep Dutch oven over medium to medium-high heat to 365°F
- Whisk up Old Bay, flour, garlic powder, salt and pepper in one bowl then whisk together the beer and egg in another bowl
- Add wet ingredients to dry and combine
- Pat cod dry and wait for oil to come to temperature
- Whisk up malt vinegar, sugar, olive oil, salt, pepper and celery seed
- Add cabbage, carrot and onion, and toss to coat
- Dip fish to coat in batter then add to hot oil
- Fry in 2 batches, keeping finished pieces warm in the oven
- Plate fish on rolls lined with bread-and-butter pickles and topped with malt slaw
- Serve chips or oven fries alongside
BEER BATTERED FISH WITH PEPPERED MALT VINEGAR
Whip up crispy, beer battered fish at home with this simple recipe. It's a classic combo of fish and malt vinegar dipping sauce, spiced up with McCormick® Black Pepper.
Provided by McCormick
Categories Entrees,
Yield 8
Number Of Ingredients 10
Steps:
- Pour oil into large heavy skillet or Dutch oven, filling no more than 1/3 full. Heat to 375°F on medium heat. (If using a deep fryer, follow manufacturers' instructions.) Mix malt vinegar and 1/2 teaspoon of the black pepper in a small bowl. Set aside until ready to serve.
- While oil is heating, mix flour, 1/2 teaspoon of the salt, 1/2 teaspoon of the remaining black pepper, garlic powder and paprika in large bowl. Whisk in beer and egg. Let batter rest 10 minutes.
- Dry cod with paper towels and sprinkle with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon of the black pepper. Working in batches, dip fish into batter; allow excess to drip off. Transfer battered fish directly to hot oil. Fry 4 to 6 minutes or until golden brown and cooked through, turning halfway through. Drain on paper towel-lined plate.
- Sprinkle with additional salt, if desired and serve immediately with Peppered Malt Vinegar.
Nutrition Facts : Calories 236 Calories
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