With the season of Lent up and coming for the Christians out there, and also the fish lovers I am presenting a wonderful recipe for Fish and Chips! All you need is a nice salad and a large bottle of your favorite wine. That will help you forget the fishy smell coming from the kitchen.
Fish and Chips
Prep
Cook
Total
Yield 4
Fish and Chips ~batter dipped fish of your choice fried to a golden brown. Fried chips can be homemade style, crinkle cut or french fries.
Ingredients
- The Batter:
- 1 cup All Purpose Flour
- 1 1/2 Teaspoons baking powder
- 7 Tablespoons Milk
- 1/2 Tablespoon Olive oil
- 1 Tablespoon water
- Pinch of salt
- The Chips:
- Calculate roughly 2 medium sized potatoes per person, peeled and cut into finger thickness
- Other ingredients:
- Salt and Malt Brown Vinegar for serving
- 8 fish filets of your choice
Instructions
- If you are using frozen fish, defrost it.
- Turn oven on to 300F,
- Heat up the oil in your fry pan until it reaches 350F.
- Check over your fish for any bones. If you have a thick part and thin part of the fish, cut the thin part off. Pat dry with paper towel.
- Mix your flour and salt and pepper well in a shallow dish and cover the fish with the flour shaking off any loose flour.
- Mix in salt and pepper coating fish with flour
- Make up the batter. Add all ingredients and give it a light whisk. Don't worry if there are lumps in the batter. This is good!
- Peel and cut the potatoes into chip shapes, then rinse and pat dry with a clean towel.
- Carefully place the chips into the fry pan, and allow to cook gently for approximately 8 minutes. They should turn soft and still have a pale color. You can check if the chips are cooked by using a sharp knife and feeling if it's soft inside.
- Take them out of the pan and place on your baking tray for now. We will refry them after the fish to give them a super crisp.
- If you don't have a thermometer, drop a bit of batter or end of a chip in the oil and see if it sizzles to the surface, testing if the oil is hot enough
- Increase your oil heat to 350F.
- Place a few sheets of paper towel in your baking tray. We will use this to place the fish once it's cooked.
- Cook 1 or 2 pieces of fish at a time. Take the end of a piece of fish, place it in the batter and coat it well. Take it out of the batter and leave the excess to drip off, say for about 5 seconds.
- Then gently place it in the hot oil, and cook for 7 - 8 minutes until it becomes crispy and golden brown. If the batter starts going brown too quickly, turn the temperature down a little.
- Place on the paper towel and keep warm in the oven. Cook the other pieces of fish the same way and add to the oven.
- When you've finished cooking the fish, scoop out any bits of batter floating in the pan or fryer.
- Return the chips back to the fryer and cook for 3 minutes until they are brown and crispy. When done, drain off the excess oil.
Notes
Notes:
Serve while still hot and crispy. Sprinkle some salt and shake some vinegar on your fish and chips. ENJOY!.
Adapted from Love Foodie
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