Fish And Chips With Malt Vinegar Mayonnaise Food

FISH AND CHIPS WITH MALT VINEGAR MAYONNAISE

Steps:

• For malt vinegar mayonnaise:
• Whisk egg yolk and 1 tablespoon vinegar in a small bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until mayonnaise is thickened and smooth. Add remaining 1 tablespoon vinegar; season with salt and pepper. Cover and chill.
• DO AHEAD: Mayonnaise can be made 1 day ahead. Keep chilled.
• For fish and assembly:
• Fit a large pot with thermometer; pour in oil to measure 3". Heat over medium-high heat until thermometer registers 375°F.
• Meanwhile, whisk all-purpose flour, baking powder, baking soda, 1 teaspoon kosher salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, slowly add beer, club soda, and vinegar, adding more beer if batter is too thick (it should be the consistency of thin pancake batter).
• Place corn flour in a shallow bowl. Season fish with kosher salt and pepper. Dredge fish in corn flour, shaking off excess, then dip in batter, letting excess drip back into bowl. Working in batches and returning oil to 375°F between batches, fry fish until golden brown and crisp, about 2 minutes per side. Transfer to paper towel-lined baking sheet.
• Season fish and fries with Old Bay, sea salt, and dill; serve with malt vinegar mayonnaise and lemon wedges.

FISH AND CHIPS

Steps:

• Slice the potatoes about 1/16 of an inch thin with a vegetable slicer or mandolin. Transfer to a large bowl and soak in tepid water for 30 minutes.
• In a large mixing bowl, whisk together the flour, baking powder, and the 2 teaspoons salt. Pour in the beer and whisk to form a smooth batter. Set aside.
• Pat the fish very dry. Cut the fish lengthwise into 1 by 3-inch strips.
• Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep frying thermometer inserted in the oil registers 360 degrees F. While the oil heats, drain and spin the potatoes dry in a salad spinner. Spread them out on a pan and pat completely dry with paper towels.
• Preheat the oven to 200 degrees F. Working in small batches, fry the potatoes until golden brown, about 2 to 2 1/2 minutes. With a slotted spoon, carefully transfer the chips to a paper towel-lined pan to drain. Season with fine salt to taste. (Make sure to let the oil come back to 360 degrees before frying each batch.) Transfer the potatoes to the oven to keep warm.
• Season the fish with the salt and pepper. Working in batches, dip the fish strips in the batter to coat evenly. Carefully add to the oil. Fry the fish, turning once, until golden and crisp, about 3 to 4 minutes. Transfer to a paper towel-lined pan to drain. Keep the fish warm on a heatproof platter in the oven while you fry the remaining fish. (Just like with the potatoes, make sure the oil returns to temperature before adding more fish.)
• Serve the fish with the chips and malt vinegar and/or tartar sauce.
• In a small mixing bowl, stir together the mayonnaise, capers, cornichons, parsley, lemon juice, tarragon, lemon zest, hot sauce, and scallion. Refrigerate for 30 minutes for the flavors to come together. Serve.

FISH AND CHIPS WITH TARRAGON-MALT VINEGAR MAYONNAISE

Steps:

• Whisk mayonnaise, tarragon, and vinegar in small bowl to blend. Season to taste with salt and pepper.
• Whisk flour and Old Bay seasoning in medium bowl to blend. Add beer and whisk just until blended. Pour enough oil into heavy large skillet to reach depth of 1 inch; heat oil to 350°F. Sprinkle fish with salt and pepper. Working in batches, dip fish into beer batter to coat lightly, allowing excess batter to drip back into bowl. Add fish to hot oil and fry until deep golden and just cooked through, about 3 minutes per side. Transfer fish to paper towels to drain. Working in batches, add potato slices to oil and cook until golden and tender, turning occasionally, about 4 minutes. Transfer to paper towels to drain. Sprinkle generously with salt.
• Divide fish and chips among 4 plates. Spoon tarragon-malt vinegar mayonnaise alongside and serve.

ENGLISH-STYLE FISH AND CHIPS

Steps:

• Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot.
• Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
• Crank the oil temperature up to 375 degrees F.
• In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
• Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
• Tartar Sauce:
• 1 cup mayonnaise
• 1 tablespoon chopped capers
• 1 tablespoon chopped cornichons
• 2 tablespoons finely chopped flat-leaf parsley leaves
• 1/2 lemon, juiced
• Dash hot sauce
• In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry.
• Yield: about 1 1/4 cups

FISH AND CHIPS

Steps:

• Combine all batter ingredients in a mixing bowl.
• Cut the fillets into desired sized pieces.
• Dust fillets with flour.
• Dip the fillets in the batter.
• Fry fillets in deep fryer at 375 degrees with at least 2 inches of vegetable oil until golden brown. Don't crowd the fillets while frying.
• Drain fillets on paper towels or brown paper bags from the grocery store.
• Serve with french fries, tarter sauce, cocktail sauce, malt vinegar and cole slaw or cucumber salad (see Zaar recipe 211355).

OVEN-FRIED FISH & CHIPS

Steps:

• For tartar sauce, in a small bowl, mix mayonnaise, relish and lemon zest. Refrigerate until serving., Preheat oven to 400°. Cut potatoes lengthwise into 1-in.-thick wedges; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread evenly in a greased 15x10x1-in. baking pan. Roast until golden brown, stirring occasionally, 40-45 minutes. , Meanwhile, in a small skillet, toast panko bread crumbs over medium-low heat until lightly browned, stirring occasionally, 5-7 minutes. Transfer to a shallow bowl; stir in seasoned bread crumbs., Sprinkle cod with the remaining salt and pepper; spread top and sides of fish with mayonnaise. Dip in crumb mixture to cover mayonnaise, pressing firmly to help adhere. Place in a greased 15x10x1-in. baking pan, crumb side up. Sprinkle with any remaining crumb mixture. Bake until fish just begins to flake easily with a fork, 12-15 minutes., Toss potatoes with cheese and parsley. Serve fish and potatoes with tartar sauce and, if desired, vinegar.

CLASSIC FISH AND CHIPS

Steps:

• 1. Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
• 2. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
• 3. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
• 4. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
• 5. Fry the potatoes again for 1 to 2 minutes for added crispness.