CLASSIC FISH AND CHIPS
My family love these light and crispy filet pieces sprinkled with plenty of Kosher salt and malt vinegar.
Provided by MSnow
Categories Whitefish
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut potatoes lengthwise into ½-inch strips.
- Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375 degrees.
- Fill basket one-fourth full with potatoes. (I don't have a basket - I use a Fry Daddy and it works fine. Just be sure and put the chips in one at a time so they don't stick to each
- other.) Skip the next step if you're not using a basket.
- Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated.
- Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.
- Place potatoes in single layer on cookie sheet and keep warm.
- Repeat with remaining potatoes.
- Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels.
- Mix flour and salt.
- Mix baking soda and vinegar.
- Stir vinegar mixture and water into flour mixture; beat until smooth.
- Dip fish into batter, allowing excess batter to drip into bowl.
- Fry 4 or 5 fish pieces at a time (do not use basket) about 3 minutes, turning fish once, until brown. Drain on paper towels.
- Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.
PERFECT FISH & CHIPS
Make and share this Perfect Fish & Chips recipe from Food.com.
Provided by peppermintkitty
Categories Healthy
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Wash fillet in lemon and water.
- Season with salt and pepper.
- Chill while you prepare the batter.
- Sprinkle yeast over warm water.
- Let stand until dissolved.
- Place flour in a bowl with the salt and sugar.
- Make a well in the center.
- Add the dissolved yeast, oil and 2/3 of the beer.
- Stir with a wooden spoon just to combine. Stir in remaining beer.
- Let the batter stand, covered, in a warm place for 30-35 minuted, until it has thickened and become frothy.
- Dry fish with paper towels and cut each fillet diagonally into 2 pieces.
- Heat the oven to warm.
- Stir together remaining flour, pepper and salt in a plate. Heat the oil.
- Whip egg white until it forms soft peaks and fold into batter.
- Coat fish with seasoned flour, patting so they are evenly coated.
- Shake off excess flour.
- Using a 2 pronged fork, dip the fish into the batter.
- Lift it out and hold it over bowl 5 seconds to drip off excess batter.
- Carefully lower the piece of fish into the hot oil and deep fry, turning once, until golden crisp.
- Fry 1-2 pieces at a time, transferring to paper towels as you go.
Nutrition Facts : Calories 542.6, Fat 9.7, SaturatedFat 1.9, Cholesterol 153.4, Sodium 1044.3, Carbohydrate 52.2, Fiber 2.5, Sugar 0.3, Protein 52.2
FISH AND CHIPS
Steps:
- For the saffron tartar sauce: Bring the vinegar to a simmer in a small saucepan, add the saffron, remove from the heat and let steep for 5 minutes. Transfer to a small bowl and refrigerate until cool, about 10 minutes.
- Put the mayonnaise in a medium bowl and whisk in the onion, mustard, capers, cornichons, lemon zest, lemon juice and the cooled saffron vinegar mixture. Stir until combined and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld. Stir in the parsley just before serving.
- For the sherry vinegar tartar sauce and chips: Whisk together the vinegar and mustard in a small bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified and stir in the tarragon. Let sit at room temperature for at least 15 minutes and up to 60 minutes before serving to allow the flavors to meld.
- Set a baking rack over a baking sheet and set aside. Heat the vegetable oil in a deep fryer or medium Dutch oven over medium heat until it registers 325 degrees F.
- Fry the potatoes, in batches, until pale golden blonde and slightly soft, about 5 minutes. Remove with a slotted spoon to the prepared baking sheet. Repeat with the remaining potatoes. Increase the heat of the oil to 365 degrees F.
- Fry the potatoes again, in batches, until golden brown and crispy, about 2 minutes. Drain on a plate lined with paper towels, and season immediately with more salt and the smoked paprika. Reserve the oil for frying the fish.
- For the fried parsley leaves: If desired for serving, fry the parsley leaves in the oil until crisp, about 30 seconds. Drain on a plate lined with a paper towel, season with salt and set aside for serving.
- For the fried fish: Add more oil to the the deep fryer or Dutch oven if necessary and heat to 365 degrees F. Set a baking rack over a baking sheet and set aside.
- Whisk together the beer, rice flour, breadcrumbs and salt and pepper until smooth, adding more beer if needed. The batter should be just thick enough to coat the back of a spoon.
- Whisk together the flour, cayenne and some salt and pepper on a plate. Season the halibut on both sides with salt and pepper, dredge in the seasoned flour and tap off the excess.
- Dip the fish in the batter and let the excess run off. Fry the fish in batches, until golden brown on both sides and cooked through, about 5 minutes. Transfer to the prepared baking sheet and season with salt. Serve with the saffron tartar sauce, sherry vinegar and tartar sauce and chips. Garnish with the fried parsley, if desired.
THE BEST, NO-FAIL CHOCOLATE CHIP COOKIES
This recipe was given to me by a dear friend of mine at my bridal shower. I have tried other chocolate chip recipes before, but none come even close to this one. These cookies are so soft, and the best part is you can be creative in what you add. I have used Andes Mint pieces, butterscotch chips, white chocolate, you name it, it works in this recipe! Yummy! This makes a lot of cookies! I have tried to half the recipe, but the eggs gets a bit tricky and they don't seem to turn out quite as good. I usually make the whole batch, and then I put the extra dough formed into log shapes, wrapped in wax paper, then placed in ziplock bags into my freezer. You can have cookies ready almost immediately that way. You can either defrost them fully, or I just slice the dough (kind of like the store bought dough in a tube) and bake them for a few extra minutes.
Provided by merrilife
Categories Drop Cookies
Time 27m
Yield 6 dozen, 36 serving(s)
Number Of Ingredients 13
Steps:
- Cream together first (5) ingredients.
- Add eggs and mix well.
- In seperate bowl sift all dry ingredients and add to creamed mixture.
- Add chips and nuts, stir to combine.
- Spoon onto ungreased cookie sheets (2" apart).
- Bake in preheated oven, 375 degrees for 10-12 minutes.
Nutrition Facts : Calories 324.2, Fat 17.9, SaturatedFat 5.9, Cholesterol 29.4, Sodium 239.4, Carbohydrate 40.2, Fiber 1.3, Sugar 25.6, Protein 3.3
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