Crispy Homemade FISH AND CHIPS Recipe
Crispy Homemade Fish and Chips is not an oxymoron. It can happen for you! In the pursuit of crisp, I did a lot of R&D on this one and have landed on a fish and chips recipe that is not only super crispy, but you can make it at home. In fact, I encourage it.
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CHIPS
•3-4 lbs (1.5kg) of kennebec potatoes or a bag of nice frozen fries. Russet potatoes will work in a pinch, but see video disclaimer
•Approx 2 quarts/2 liters of neutral oil (canola, soy, or beef tallow works. amount varies depending on size of your pot)
•3000g or about 3 quarts water
•45g or 3TBSP white distilled vinegar
Cut off the most rounded sides of the potato so you have a flat stable potato to work with, then cut potatoes into 3/4 matchsticks.
Add the cut potatoes, or chips as we'll call them from now on, into a large container of cold water to rinse off starch. Drain water from chips and repeat. Add water to chips again. If the water is still dirty, drain and repeat. If the water is clear, refrigerate chips in the now clean water for 2-24 hours.
When you're ready to cook, add water and vinegar into a large heavy bottomed pot (i'm using an old 5.5 qt dutch oven) and bring to a boil. Once boiling, add the soaked chips and bring the water back to a simmer. Allow to simmer for about 10 minutes, stirring occasionally. After about 10 mins, break a chip or pierce with a fork to check for doneness. Your fork shouldn't meet resistance, but the chip shouldn't be falling apart.
When ready, transfer chips to a wired rack. Blot with a towel to start the drying process then allow to cool for about 15 minutes. Pour out the boiling water, dry your pot well, and add about 4 inches of neutral oil or fat into your pot.
Preheat oil over medium until it reaches 285°F/140°C . When oil is preheated to 285°, add in chips into oil. After 5 minutes, drain well on wire rack and freeze for 30 minutes. We'll finish them after we cook the fish.
FISH + BATTER + FRYING
•1-1.25 lbs or .5kg fresh atlantic cod (i recommend thicker loin pieces)
•12 oz beer
•100g or 3/4 cup ap flour
•100g or 1/2 cup white rice flour
•2g or 1/2 tsp salt
•2g or 1/2 tsp baking powder
•25g rice flour
Cut fish into appropriate, similarly sized pieces. Season pieces lightly on both sides with salt. Let sit while you make the batter.
For the batter, whisk 75g ap flour, 75g white rice flour, salt, and baking powder together then whisk in 50-75% of your beer. The consistency you're looking for is thin pancake batter. Chill in the fridge for a few minutes before use.
Back to the resting cod. Use a towel to gently dry all sides of each piece VERY well.
Mix a 50/50 blend of the remaining rice flour and ap flour (about 25g of each) and lightly dredge each piece of fish in this blend.
Heat large heavy-bottomed pot of oil to 375°F / 190°C. Drop cod into batter, coat, and allow each piece to drain well before dropping into oil (gently, away from your body). I recommend frying 2 pieces at a time to maintain your oil temperature. After about 4 minutes of frying, or when batter is crisp and deeply golden, transfer fish to a wire lined rack with a spider or slotted spoon (fish should stay crisp for at least 30 minutes).
After fish is cooked, lower oil temperature to between 350°-360°F (175°-185°C) gently lower in chips into oil (in 2-3 batches) to fry for 7-8 minutes. Once cooked and crisp on the outside, drain well, then transfer to a bowl and toss with salt.
TARTAR SAUCE FOR DIPPING:
•175g mayo
•100g chopped bread and butter pickles
•20g chopped capers
•10g chopped parsley
•30g chopped and rinsed red onion
•40g dijon mustard
•juice of 1/2 small lemon
•1 small clove garlic, minced
Stir to combine.
Chapters:
0:00 Intro: The Payoff of Homemade F+S
0:27 Failed chip attempts + potato selection
1:30 Cutting and rinsing the chips
2:55 Cooking the chips: pt 1
4:32 Preparing the fish and batter
6:54 Quick Tartar Sauce
7:25 Time to Fry
#fishandchips #fishrecipes #friedfish #crispyfries
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Fish and Chips | Beer Battered Fish
Fish and Chips | Beer Battered Fish - This is a easy to follow How to make Beer Battered Fried Fish. If you've never made Beer Battered Fish before and looking for a easy recipe to follow then you've come to the right place. So, if your looking for a Fish and Chips recipe, you've come to the right place!
Ingredients
Any white fish (cod, halibut, etc.)
2 /1/2 cups Flour
1/2 tsp Baking Soda
2 Tbsp Fish & Seafood Seasoning (Sweet Smokie Joe)
1 1/2 cup favorite Beer
Salt an Pepper
Vegitable Oil
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Easy Crispy Battered Fish Recipe | Lemon Herb Tartar Sauce Recipe
Today I am making crispy fried fish with a homemade lemon herb tartar sauce. This recipe is similar to a beer battered fish with out the beer.
INGREDIENTS
2 to 3 lbs Cod Fish
salt and pepper to preference
1/2 cup all purpose flour for dredge
OIL for frying
BATTER INGREDIENTS
1 3/4 cup (250 g) all purpose flour
1 tsp onion powder
1 tsp paprika
1 tsp lemon pepper
2 tsp baking powder
1/2 tsp salt
15 oz (450 ml) mineral water
LEMON HERB TARTAR SAUCE (I did not weigh ingredients)
1 1/2 cups mayo
1 to 2 TBSP sweet relish
juice of half of large lemon
1 TBSP lemon zest
2 TBSP fresh chives
1 TBSP fresh dill
1/2 to 1 tsp lemon pepper
1/4 tsp onion powder
COLE SLAW RECIPE
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The Secret To Crispy Beer Batter Fried Fish & Tartar Sauce
Being From The Rock ( AKA Newfoundland) fish mostly cod is a big part of our culture and growing up there Cod Is King and is a big part of our diet being it Fish & Brews ( I will give you a recipe for that in the future :) or fish cakes. Fried fish was one of those dishes most Newfoundlanders ate out at a restaurant and we all have our fave place to get a feed of fish and chips and on a good Friday you could be waiting hours to get some. Now That I live away it's not that easy to get a solid fish and chips so I have to make my own. This beer batter fish is so crispy and crunchy that it will stay that way for hours ( Not that it will last that long). This only takes about 20 mins to make so make sure you give it a try and try it with my famous tartar sauce as well :)
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▬ Contents of this video ▬▬▬▬▬▬▬▬▬▬
0:00 - Intro
0:30 - My Famous Tartar Sauce
1:43 - Fish Batter
Recipe:
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The CRISPIEST Beer Battered Fish for the Ultimate Fish Taco | Marion's Kitchen
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Gordon Ramsay Demonstrates How To Make Fish & Chips: Extended Version | Season 1 Ep. 6 | THE F WORD
Gordon makes fish & chips with beer-battered cod and fries and a side of tartar sauce and mushy peas.
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FOX has ordered THE F WORD, a bold new food variety show from award-winning chef and series host Gordon Ramsay. Based on his hit U.K. series of the same name, each distinctive and fast-paced hour will combine good food and good cooking with Ramsay’s passion, energy and humor into a one-of-a-kind LIVE series. THE F WORD is scheduled to premiere in 2017 on FOX.
On THE F WORD, foodie families from across the U.S. will battle it out in an intense, high-stakes cook-off. In addition to impressing Ramsay, each team must win over the hearts and taste buds of the diners, celebrities and VIP guests whom they’re serving.
Throughout each hour-long episode, cooking competition meets variety show as Ramsay chats with surprise guests and VIPs in the dining room, hosts live remotes with people from across the country, and appears weekly in unique field segments with fans, foodies and culinary experts.
Gordon Ramsay Demonstrates How To Make Fish & Chips: Extended Version | Season 1 Ep. 6 | THE F WORD
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