Fish and Chips

  5.0 – 2 reviews  • European Recipes
Level: Intermediate
Total: 1 hr 35 min
Prep: 30 min
Inactive: 45 min
Cook: 20 min
Yield: 4 to 6 servings

Ingredients

  1. 6 to 8 cups peanut oil, for frying
  2. 1 cup all-purpose flour
  3. 1 teaspoon baking powder
  4. 8 ounces amber beer
  5. 2 eggs
  6. 2 teaspoons salt
  7. 2 teaspoons pepper
  8. 2 teaspoons Essence, recipe follows
  9. 1 cup rice flour
  10. 2 pounds haddock or other firm, white flesh fish cut into 4-ounce strips
  11. Perfect Fries, recipe follows
  12. Lemon slices or pepper vinegar
  13. 2 1/2 tablespoons paprika
  14. 2 tablespoons salt
  15. 2 tablespoons garlic powder
  16. 1 tablespoon black pepper
  17. 1 tablespoon onion powder
  18. 1 tablespoon cayenne pepper
  19. 1 tablespoon dried oregano
  20. 1 tablespoon dried thyme
  21. 4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
  22. 2 quarts peanut oil
  23. Salt and freshly ground black pepper

Instructions

  1. Heat oil in large pot or in an electric deep-fryer to 350 degrees F.
  2. In a bowl, combine the flour, baking powder, beer, eggs and half of the salt, pepper, and Essence. Whisk until smooth. Refrigerate for at least 15 minutes and up to 1 hour.
  3. Dredge the fish in the rice flour. Working in small batches, submerge the fish in the batter and carefully place into the hot oil. Fry the fish until golden brown on the first side, about 2 minutes, then flip and cook until golden on the second side, 1 to 2 minutes longer. Remove the fish from the fryer and transfer to a wire rack positioned over paper towels or newspaper so that the fish can drain. Season, to taste, with some of the remaining salt, pepper, and Essence. Repeat the process for the remaining of the fish.
  4. Serve the fish and chips with slices of lemon or pepper vinegar.
  5. Combine all ingredients thoroughly.
  6. Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch
  7. Published by William Morrow, 1993.
  8. Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 2 days.
  9. In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep-fryer), heat oil over medium-low heat until the thermometer registers 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.
  10. Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.
  11. When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 1029
Total Fat 67 g
Saturated Fat 12 g
Carbohydrates 73 g
Dietary Fiber 8 g
Sugar 2 g
Protein 35 g
Cholesterol 135 mg
Sodium 1094 mg

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top