FISH ‘N’ CHIPS

 FISH ‘N’ CHIPS



What is Fish ‘N’ Chips ?



Good tasting, simple recipe for New England’s favourite dish “fish and chips”. Serve with malt vinegar , lemon or tartar sauce. Fish ‘N’ Chips is a delicious food which is originate from England. This fried cod comes out super crispy and golden brown and flakey on the inside. The homemade French fries are perfectly golden brown and crisp . Fish is one of my favourite main dishes! Try these Baja Fresh Taos, Grilled Cireus Salmon with Pineapple Salsa or Best baked cod fish recipe.


 COURSE        :        Light meal / Fast Food
Prep          :     10 Minutes
COOK        :      25 - 30 Minutes
METHOD  :      Marinate, Dusting and  Deepfry 
SERVING   :       4           

Nutritional Facts of Fish ‘N’ Chips

Serving Size2 Portion (90g)
Amount per Serving

Calories 230Calories from Fat 140
% Daily value
Total Fat 15g23%
Saturated Fat 2.5g13%
Cholesterol 20mg7%
Sodium 360mg15%
Total Carbohydrate 14g5%
Dietary Fiber 0g0%
Protein 10g

How to make Fish ‘N’ Chips ?


  • Starting with the French Fries (1st Fry) : Cut potatoes into 1 cm thick fries. Place in colander and rinse in cold water to remove some of the starch. Lay them out on a towel and put dry . Heat 2 inches of oil on medium low to 200 degree F . Add in fries and let cook slowly for 12 minutes, maintaining a 200-250 degree temperature in the oil. The potatoes will be soft and flexible. Scoop out fries and lay them out on a cookie sheet.





  • Second Fry : Raise oil up to 375 degree F. Refry , this time in small batches 5-7 minutes each, so that oil temperature stays around 350-375 degree F. Sprinkle with salt and pepper to taste.

  • Next make a cod : Cut fresh cod into 8 seven pieces. Pat any excess moisture off of fish with a paper towel . In a bowl combine 3/4 cups of flour, salt, pepper, garlic powder, paprika, old bay. Whisk in 4-5 oz of cold beer. It should be slightly thinner than pancake batter. Toss fish in remaining 1/2 cup of flour, then dip into beer batter, allow excess to drip off for a few seconds, then place carefully into 350- 375 degree F oil. Fry no more than 3 pieces at a time so that the oil temperature does not drop too quickly. Fry for 7 minutes , flipping half way through. While you are frying the rest of the fish keep the already done fish in a 200 degree oven to stay warm.

  • Serve : Immediately with the malt vinegar and lime wedges for serving. I also like to have lots of dripping sauces for my fries . Ketchup , ranch and barbecue sauce are a must.

 

What to serve with Fish ‘N’ Chips ?

  • Mushy peas & Mint sauce : Let’s start with the regional twist on an old favourite- mint sauce on mushy peas. Popular in Nottinghamshire and the wider East Midlands area, this colourful combo is enjoyed on its own with a spoon as much as on a plate with battered cod and chips.

  • Pea wet : We know we’re milking the pea based accompaniments but this is the last one, we promise ! talking of milking it, that’s almost what pea wet is — leftover mushy pea juice. Pea wet is typically used as a condiment and can be poured lavishly over your fish, chips.

  • Yorkshire Fishcakes : These fish cakes are a twist on a much loved classic. The difference between Yorkshire Fishcakes and their traditional counterparts is a thick layer of potato. That’s right — fish wrapped in potato, encased in batter then deepfried to prefection.

INGREDIENTS :

French Fries

 1 1/2 lbs russet potatoes.
  Oil for frying.

Beer Battered Cod

 1 1/2 lbs fresh cod
 6-8 oz of light beer
1 1/4 cup of all purpose flour, divided
 1 tsp Salt
 1/2 tsp pepper
 1/4 tsp garlic powder
 1/4 tsp old bay
 1/4 tsp paprika
 2 pieces of egg.

Instructions

For the FRIES

  Cut the potatoes into 1 cm thick fries. Place in colander and rinse in cold water to remove some of the starch. Lay them out on a towel and pat dry.

  Add 2 inch of oil to a deep pot or chicken fryer no more than 1/2 of the way full.

  Heat oil on medium low to 200 degree F to 250 degree F . Add in fries and let cook slowly for 12 minutes, maintaining a 200-250 degree temperature in the oil. The potatoes will be soft and flexible.

  Scoop out fries and lay them out on a cookie sheet. Raise oil up to 375 degree F.

  Refry, this time in small batches 5-7 minutes each, so that the oil temperature stays around 350 degree - 375 degree F. Remove them from the oil and sprinkle immediately with salt.

For the Fish

  Cut fresh cod into 8 even pieces. Pat any excess moisture off of fish with paper towel.

  In a bowl combine 3/4 cups of flour, salt and pepper, garlic powder, paprika, old bay. Whisk in 6-7 oz of cold beer. It should be slightly thinner than pancake batter.

  Toss fish in remaining 1/2 cup if flour, then dip into beer batter, allow excess to drip off for few seconds, Then place carefully into 350- 375 degree F oil. Fry no more than 3 pieces at a time so that the oil temperature does not drop too quickly. Fry for 7 minutes, flipping half a way through

  Serve immediately while hot along with the fries. Serve with tarter sauce, lemon wedges and malt vinegar.

 

BON APPETIT

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