Best Friday Fish And Chips Recipes

BEER BATTERED PERCH - THE CLASSIC WISCONSIN FISH FRY

Steps:

• Add 2-3" of oil to a high walled skillet or fill a deep fryer. Heat oil to 375 degrees.
• Place 1/3 cup of flour in a bowl.
• Add 1 cup of flour and 1/2 tsp salt in a separate bowl and whisk in beer until the batter has a thin consistency that just coats the back of a spoon.*
• Dip the fillets in flour, shaking off the excess and then dip evenly in the batter.**
• Place battered fillets in hot oil, working in batches.
• Fry fish 2-4 minutes, or until it reaches golden brown. The fish will cook quickly inside so don't be afraid to judge the doneness solely by the color of the breading.
• Remove from oil and let drain on a cooling rack or paper towel prior to serving.
• Plate with French fries, coleslaw, buttered rye bread, tartar sauce for dipping and lemon wedge.

FRIDAY FISH AND CHIPS

Steps:

• for the chips.
• melt butter in a fry pan and fry until golden brown
• for the fish.
• place the egg, flour and breadcrumbs in seperate shallow bowls.
• lightly dip both sides of fish fillets in egg (use another egg if you run out).
• then gently lightly toss in flour.
• then gently cover in breadcrumbs.
• melt butter in frypan and fry until golden brown on both sides.
• place peas in pot and cover with water, bring to boil then simmer about 3-4 minutes.
• place fish on plate with chips and peas.
• place a wedge of lemon with each plate.
• place tartar sauce, ketchup and salt on the table.
• call family.

CRISPY FISH AND CHIPS

Steps:

• Preheat the oil in a large pot to 300 degrees F. Preheat the oven to 350 degrees F. Line a tray with paper towels.
• Cut the potatoes into large wedges, about 10 per potato. Fry the potatoes for around 4 minutes. (They will be soggy.) Remove them to the lined tray and pat them dry. Turn the oil to 375 degrees F.
• Meanwhile, sprinkle the fish all over with salt. Combine 1/2 cup flour and 1 teaspoon turmeric on a plate, then season with salt. Dredge the fish in the flour mixture and let sit on the plate. Mix the baking soda with the remaining 2 cups flour and 2 teaspoons turmeric in a second bowl. Season well with salt. Slowly whisk in the beer until the batter has a pancake-batter consistency (you might not use it all). Fold in the egg whites. Adjust with more or less flour or beer as needed.
• Line a sheet tray with a wire rack. Fry the potatoes at 375 degrees F until crispy, about 4 minutes. Transfer to the rack and season with salt immediately. Hold the chips in the oven while you fry the fish.
• Lower the fry oil to 250 degrees F and line a plate with paper towels. Pat the excess flour from the fish, then coat in the batter. Gently lower the fish into the oil and fry until golden brown and the fish is cooked through, 3 to 4 minutes. Transfer the fish to the lined plate and season with salt. Serve with Tartar Sauce, chips and lemon wedges.
• Combine the mayonnaise, pickles, capers, peppers, lemon zest, lemon juice and dill in a medium bowl. Season with salt and pepper and mix until combined.

CHIPS AND FISH

Steps:

• Heat oven to 200 degrees F.
• Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
• Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.
• In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
• Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
• Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
• Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.

FISH AND CHIPS

Steps:

• 2 pounds haddock fillets, skinned and cut diagonally into 1 1/2-inch wide strips, 5 to 6 inches long
• Heat the oil in a large deep, pot over medium heat. Bring the oil to 325 degrees F. Regulate the temperature with a candy thermometer. Keep the potato sticks in a bowl of water to prevent browning before frying. Remove to paper towels and dry well before placing in oil. Working in batches, fry the potatoes until they are cooked through and tender but have no color, about 4 to 5 minutes. Be sure the fries have plenty of room and gently swish them around as they are cooking. Remove them from the oil and put them immediately on a paper towel lined baking sheet.
• Preheat the oven to 300 degrees F and raise the temperature of the cooking oil to 375 degrees F.
• In a medium bowl, combine the flour, seafood seasoning, baking soda and pinch of salt. Make a well in the center of the flour mixture and gently stir in the cold beer. Mix until just combined. When the oil is preheated to the correct temperature, dip the fish fillets in the batter mixture. Coat the fish generously. When adding the fish to the oil, dip about 1/3 to 1/2 of the fillet into the oil and allow the batter to start puffing and then gently slide it into the oil. Fry the fish until they are golden brown and crispy, about 5 minutes turning the fish over during the cooking time. When the fish are done, remove from the oil and put immediately on paper towels to blot the excess oil. Arrange the fish on a baking sheet lined with a cooling rack. Hold the fish in the preheated oven until serving. Work in batches and be sure not to crowd the oil.
• Again, working in batches, fry the fries a second time at 375 degrees F, until they are golden brown and crispy. Remove them from the oil, immediately put them on paper towels and toss with kosher salt. Transfer the fish to a serving platter and serve with the fries.
• Arthur Treacher would be proud!

PARKER'S FISH AND CHIPS

Steps:

• Lay the cod fillets on a cutting board. Sprinkle both sides with salt and pepper. Cut the fillets in 1 1/2 by 3-inch pieces.
• In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk in 1/2 cup of water and then the egg.
• Pour 1/2-inch of oil into a large (12-inch) frying pan and heat it to about 360 degrees F.
• Dip each fillet into the batter, allowing the excess to drip back into the bowl. Place it very carefully into the hot oil. Don't crowd the pieces. Adjust the heat as needed to keep the oil between 360 and 400 degrees F. Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through. Remove to a plate lined with a paper towel. Sprinkle with salt and serve hot with the "chips."
• Preheat the oven to 400 degrees F.
• Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut side down.
• Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve immediately.