TRADITIONAL FISH AND CHIPS
Steps:
- Heat oil in a countertop deep-fryer to 250 degrees F.
- Rinse the potatoes in cold water and pat each chip with paper towels until absolutely dry. Poach the chips in the oil until cooked but not browned, 3 to 4 minutes. Scoop up the chips, shake off the excess oil and set aside. Turn up the heat on the fryer to 350 degrees F.
- In a large bowl, mix together the flour, baking soda, vinegar and 3 heaping tablespoons salt until pasty. Add 2 cups water and whisk until there are no lumps. Refrigerate the batter for 15 minutes.
- Preheat the oven to 200 degrees F. Fill a second bowl with flour and season with salt. Sprinkle the fish fillets on both sides with salt and pepper, then dredge in the flour, making sure each fillet is completely covered.
- Working in batches, shake off the excess flour from the fillets and dip them into the cooled batter. Let excess batter drip back into the bowl before gently lowering the fillets into the fryer. Fry until the batter is golden brown and the fish is just cooked through but still tender and juicy, 4 to 5 minutes. Drain on a wire rack set over a baking sheet and transfer to the oven to keep warm.
- When all the fillets are cooked, crisp the chips in the fryer until golden brown. Carefully shake off the excess oil and season immediately with salt.
- Serve the fish and chips with malt vinegar and tartar sauce on the side.
SWEET POTATO FRIES WITH MALT VINEGAR
Steps:
- Add the julienned potatoes to a bowl filled with ice water while you heat the oil.
- Preheat the oil in a cast iron skillet or fryer to 325 degrees F. In a small bowl, add all the spices and combine well.
- Remove the potatoes from the ice water and pat dry with paper towels. Fry the potatoes, in batches, for 3 to 4 minutes to cook the inside. Remove the potatoes from the oil to a bowl and bring the oil up to 350 degrees F. Add the potatoes and fry again, in batches, this time to cook the outside until golden brown. (They will not achieve the texture of a French fry, but will have a nice color and be slightly crispy).
- Remove the potatoes from the oil to a paper towel lined plate. Transfer the potatoes to a serving bowl or platter. Sprinkle generously with the spice mix and sprinkle with malt vinegar. Serve immediately.
SALT, VINEGAR AND CAYENNE FRIES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 17m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cook fries to package directions on a cookie sheet. Combine salt and cayenne. Remove fries and toss with spicy salt, seasoning to your taste. Sprinkle with vinegar and serve fries immediately.
CAJUN FRIES WITH MALT VINEGAR SAUCE
Crispy, delicious 5 Guys Cajun Fries are easy to make at home with cajun seasoning! Known for their heaping bag of french fry servings, this burger chain's has plenty of devoted fans. Usually deep fried, this air fried version is better for you. Crispy fresh-cut skin-on potatoes french fries made in the air-fryer, with just a small amount of oil! Seasoned with a flavorful blend of pantry spices they are smoky, salty, and sweet taste. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat air fryer to 400°. Cut potatoes into 1/4-in. julienned strips; toss with oil. Combine Cajun seasoning ingredients. Sprinkle over potatoes; toss to coat. Place potatoes in greased air fryer. Cook until browned and crisp, 12-14 minutes, shaking once to redistribute. Combine dipping sauce ingredients; serve with fries.
Nutrition Facts : Calories 216 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 563mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.
SPICY OLD BAY® SKINNY FRIES
Leave that bag of frozen french fries in the freezer because these fries are just about as easy to make. They just might become your new favorite fries. An ice-cold bottle of beer is the perfect side kick.
Provided by lutzflcat
Categories Side Dish Potato Side Dish Recipes
Time 29m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with aluminum foil; spray with cooking spray.
- Mix oil, seafood seasoning, onion powder, hot sauce, and garlic powder together in a bowl.
- Cut potatoes into spirals using a spiralizer fitted with a large shredder blade; snip long spirals into smaller lengths.
- Place potatoes into a large bowl; drizzle with oil mixture. Toss until potatoes are evenly coated.
- Spread coated potatoes in a single layer onto the baking sheets, leaving 1/4-inch of space between potato spirals.
- Bake in the preheated oven until bottom of potatoes are browned, 8 to 9 minutes. Flip potatoes with a spatula. Bake until potatoes are browned and crisp on top, about 6 minutes.
- Sprinkle malt vinegar and sea salt over potatoes.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 35.1 g, Fat 7.1 g, Fiber 3 g, Protein 4.3 g, SaturatedFat 1 g, Sodium 719 mg, Sugar 1.6 g
GREEK OVEN FRIES
Make and share this Greek Oven Fries recipe from Food.com.
Provided by sugarpea
Categories Lunch/Snacks
Time 1h30m
Yield 16 potato wedges, 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Cut each potato lengthwise into 8 wedges; place in bowl, cover with cold water and let sit for 30 minutes; drain.
- Pat dry with paper towels; toss with oil and place skinside down on greased baking sheet; combine oregano, salt and pepper and sprinkle over potatoes.
- Bake in preheated oven at 400° for 45-50 minutes or until they are browned and tender; remove and sprinkle immediately with malt vinegar and serve.
VINEGAR & SALT FRENCH FRIES
This recipe remind me of fair fries. I fill a tiny spray bottle with vinegar so we can spray additional on our fries.GOOD!. This is an old recipe from Home Cooking. *Cook time does NOT include soaking time.
Provided by lets.eat
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut potatoes lengthwise into 1/4 inch slices, then into matchsticks.
- Combine water and 2 tablespoons vinegar in a large bowl.
- Completely submerge potatoes in vinegar mixture.
- Soak for 30 minutes.
- Preheat oven to 400 degrees (Or deep fry).
- Drain potatoes on paper towels.
- Transfer to a clean dry bowl.
- Toss with canola oil.
- Arrange potatoes on heavy gauge nonstick baking sheet in single layer.
- Bake for 20 minutes, or until potatoes just begin to brown.
- Turn and bake for 10 minutes, or until browned and crisp.
- Toss with 2 teaspoons vinegar and salt to taste.
Nutrition Facts : Calories 156.2, Fat 3.6, SaturatedFat 0.3, Sodium 11.2, Carbohydrate 28.6, Fiber 2.5, Sugar 1.2, Protein 2.6
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