Fish sticks and chips like at a fish and chips place
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Fried fish and chips prepared according to this recipe are as delicious and crispy as restaurant-quality. When frying, it's important to maintain a consistent oil temperature to ensure even browning and cooking of the potatoes and fish, so use a deep-fry thermometer. For even frying, it's also important to cut the potatoes into equal-sized sticks; a vegetable peeler will help with this. Coat the fish in a flavorful beer batter before deep-frying. Use fish with firm, white flesh, such as cod, tilapia, or pollock. Both potatoes and fish can be fried in the same oil, taking turns.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
French fries
- 4 large Russet Burbank potatoes
- 4 l. safflower oil
Batter
- 0.7 kg of firm-fleshed white fish fillet (tilapia, pollock, cod), cut into 2.5 cm wide strips.
- 1 tbsp baking powder
- 1 teaspoon coarse salt
- 1/4 tsp cayenne pepper
- A little Old Bay seasoning
- 1 bottle brown ale, chilled
- 2 cups of flour
- Cornstarch for dusting
We recommend
Recipes with similar ingredients: cod, French fries, Old Bay seasoning, ale, ground cayenne pepper, starch
Cooking the dish according to the recipe:
- Preheat oven to 95°C. In a 5-quart cauldron, heat safflower oil over high heat to 160°C.
- Using a vegetable peeler with a wide V-shaped blade, slice the potatoes, skin included. Place in a large bowl of cold water.
- In a bowl, whisk together flour, baking powder, salt, cayenne pepper and Old Bay seasoningStir in the beer and mix until the batter is smooth and lump-free. Refrigerate for 15 minutes. Note: The batter can be refrigerated for up to 1 hour.
- Dry the potatoes thoroughly. When the oil reaches 160°C (320°F), lower the potatoes into the oiled pan. Working in small batches, fry the potatoes for 2-3 minutes, until pale golden brown and pliable. Transfer to a wire rack to remove excess oil and cool to room temperature.
- Increase the oil temperature to 190°C (375°F). Return the fries to the pan and fry until crisp and golden, about 2-3 minutes. Transfer the cooked fries to a wire rack to drain off excess oil. Sprinkle with coarse salt while the fries are still warm, and return to a warm oven.
- Heat the oil to 175°C (350°F). Lightly coat the fish pieces in cornstarch. Dip a few pieces of fish in the batter and lower them into the hot oil. Once the batter has set, turn the fish over and fry until golden brown, about 2 minutes. Transfer the fish to a wire rack to drain off excess oil. Serve with malt vinegar for dipping.
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