Salt And Vinegar Crisp Battered Fish Recipe By Tasty Food

SALT-AND-VINEGAR POTATO CHIP FISH

Steps:

• Preheat oven to 400°F.
• Arrange fish on a small parchment-lined baking sheet. Sprinkle with salt. Smear mayonnaise over top of each fillet. Cover completely with crushed chips, patting gently. Bake 12 to 15 minutes, depending on thickness of fish, until fish flakes easily with a fork.

SALT-AND-VINEGAR FISH STICKS

Steps:

• Combine the crushed chips with the flour, 1/2 teaspoon salt and the cayenne pepper in a shallow bowl. Whisk the eggs, tartar sauce and 3 tablespoons water in another shallow bowl. One at a time, dredge each fish strip in the potato chip mixture, turning to coat, then dip in the egg mixture and dredge again in the potato chip mixture. Place on a baking sheet until ready to fry. Fill a large skillet about halfway with vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the fish, turning, until golden brown and crisp, 5 to 8 minutes. (Let the oil return to 350 degrees F between batches.) Drain on paper towels and season with salt. Serve with lemon wedges and/or vinegar.

SALT & VINEGAR CRISPS

Steps:

• Wash the potatoes and slice thinly. It's tricky to get slices of the right thickness: either use a knife, slicing as thinly as you can without breaking, or a mandolin if you have one. Put the slices in a dish, cover with the vinegar and 1 tsp sea salt, and leave for 20 mins. Heat oven to 180C/160C fan/gas 4.
• Drain the slices, pat dry gently with a tea towel and put them in a plastic food bag. Add the olive oil and 1 tsp sea salt. Jiggle the bag gently, then arrange the slices on two baking trays. Bake for about 30 mins, but check after 15 mins: you might need to swap the trays' positions or turn them around if one side is browning too quickly.
• While the potato slices are cooking, butter the bread and spread half the slices with a thin layer of ketchup. When the crisps are beautifully golden, remove from the oven, lay them on kitchen paper and sprinkle with more sea salt. Pile the crisps onto the ketchup-ed slices of bread in a double or triple layer. Add the top layer of buttered bread, cut off the crusts and eat immediately.

SIMPLE (BUT TASTY) BEER BATTERED FISH

Steps:

• Heat about 2 inches of oil in a skillet or pan over Medium/High heat, or heat it in a fryer to 375.
• In a mixing bowl, stir together flour, paprika, garlic powder, lemon pepper seasoning, salt and pepper.
• Gradually stir in beer and stir until smooth to make batter.
• Dip fish pieces into the batter, drain briefly, then put into the hot oil. Make sure that you only put enough pieces into the pan or fryer that will fit without having them touch or the breading will get knocked off of them.
• Cook for about 4 minutes, flipping halfway through (2 minutes each side), until each side is golden brown and crispy.
• Remove from the oil with a slotted spoon and keep warm in the oven until all pieces are finished.
• Serve with malt vinegar and french fries (optional). Wrap up in a newspaper cone for an authentic British treat!