Homemade fish and chips. Does anyone know a nice recipe ?!
Beer Battered Fish and Chips
1 cup all-purpose flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. dried dill weed
3/4 cup beer (preferably not cheap lager)
1/2 cup milk
2 eggs
1 1/2 to 2 lbs. cod fillets
4 large potatoes, peeled and cut into strips
vegetable oil for frying
Place potatoes in a medium sized bowl of cold water.
In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well. Place fish fillets in batter mixture; coat well, and let stand for 15 minutes.
Meanwhile, preheat the oil in a large skillet over moderate heat (350 to 375 degrees F).
Fry the potatoes in the hot oil until they are tender and golden. Drain them on paper towels.
Place fish in hot oil, and fry (turning once) until golden brown. Cook fish in batches to maintain oil temperature. Drain well on paper towels, and keep separate batches warm in preheated oven (set on 'warm' or 'low' heat).
Fry the potatoes again for 1 to 2 minutes for added crispness.
Serves 4
http://www.thatsmyhome.com/fishermans/be...
here is a link to a bunch of other recipes and pictures with reviews...good luck!
http://www.grouprecipes.com/s/fish-n-chi...
Answers: Here's one that I know is good, I made it not to long ago...
Beer Battered Fish and Chips
1 cup all-purpose flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. dried dill weed
3/4 cup beer (preferably not cheap lager)
1/2 cup milk
2 eggs
1 1/2 to 2 lbs. cod fillets
4 large potatoes, peeled and cut into strips
vegetable oil for frying
Place potatoes in a medium sized bowl of cold water.
In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well. Place fish fillets in batter mixture; coat well, and let stand for 15 minutes.
Meanwhile, preheat the oil in a large skillet over moderate heat (350 to 375 degrees F).
Fry the potatoes in the hot oil until they are tender and golden. Drain them on paper towels.
Place fish in hot oil, and fry (turning once) until golden brown. Cook fish in batches to maintain oil temperature. Drain well on paper towels, and keep separate batches warm in preheated oven (set on 'warm' or 'low' heat).
Fry the potatoes again for 1 to 2 minutes for added crispness.
Serves 4
http://www.thatsmyhome.com/fishermans/be...
here is a link to a bunch of other recipes and pictures with reviews...good luck!
http://www.grouprecipes.com/s/fish-n-chi...
ok
get tilapia get some flour and eggs and spices
mix the batter
roll the tilapia in the batter and fry until crispy
hope it helps
yeah,
OK so what you do is:
1. fry the chips
2. cook the fish (how you want it, i don't know I'm a vegetarian)
3. put some salt on maybe vingar
4. best part EAT IT!!!
Chips, I would just cook them the normal way (deep fat fry) but for a delicious and crispy batter on the fish thats not sticky on the inside, use the same ingredients for normal batter but add beer! yes beer!
1/2 lb white fish fillets (cod or halibut)
For the batter
1 cup beer (not dark)
1 cup flour, and a little more for dusting
1/2 teaspoon baking powder
1 pinch salt
1 pinch fresh ground black pepper
Combine all batter ingredients in a mixing bowl.
Cut the fillets into desired sized pieces.
Dust fillets with flour.
Dip the fillets in the batter.
Fry fillets in deep fryer at 375 degrees or in a skillet with at least 2 inches of vegetable oil until golden brown. Don't crowd the fillets while frying.
Drain fillets on paper towels or brown paper bags from the grocery store.
Serve with french fries, tarter sauce, cocktail sauce, malt vinegar and cole slaw or cucumber salad
Fish and chips
Serves 4
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
For the chips
1 litre/1? pint vegetable oil for deep-frying
4 potatoes
sea salt
For the fish
125g/4oz plain flour
125g/4oz corn flour
salt
enough cold water to form a batter
4 monkfish fillets (about 175g to 200g/6oz to 7oz each)
To serve
1 lemon, wedged
sprig of parsley, to garnish
sea salt
paprika, to garnish
Method
1. Preheat the vegetable oil in a deep pan to 180C/350F, or until a cube of bread browns in 15 seconds when added to the oil.
2. Peel the potatoes and cut into thick wedges. Deep-fry the potatoes in batches for 6-8 minutes or until they are crisp and golden.
3. Drain on kitchen paper. Sprinkle with sea salt and keep warm.
4. In a bowl, whisk together the plain flour, corn flour, salt and enough cold water to form a batter.
5. Cut the monkfish into thick slices, then coat in the batter.
6. Cook the fish in batches, in the hot oil for 5-6 minutes, depending on the size of the fish.
7. Remove and drain on kitchen paper.
8. Transfer the fish and chips to serving plates and garnish with lemon wedges and sprig of parsley.
9. Sprinkle with sea salt and paprika.
hi I cant wait for your replies i hope you dont mind if i try the same recipe i would love good recipies too.
I use crushed up soda crackers very fine i use a rolling pin to flaten them right downt then egg wash the fish then crackers, into hot butter replacing butter for each piece.
Chips and Fish
For the fries:
1 gallon safflower oil
4 large Russet potatoes
Kosher salt
For the batter:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Dash Old Bay Seasoning
1 bottle brown beer, cold
1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
Cornstarch, for dredging
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.
http://www.foodnetwork.com/food/recipes/...
try this. its by tyler florence!!!!!!
:-)
Fish and Chips
Vegetable oil, for deep frying
3 large russet potatoes
2 cups rice flour
1 tablespoon baking powder
3 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 (12-ounce) can soda water
1 large egg, lightly beaten
2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle
1/2 cup rice flour, for dredging
Malt vinegar, for serving
Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.
Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.
Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
For the fish I just use a dry pancake mix (about a cup) and add beer or club soda until it is thinned out. Dip the fish filets in flour and then the batter. Fry in hot oil until crispy.
i normally put a splash of vinegar in to the chip pot it makes them nice and crispy b careful though they will sizzle and just a splash and stand back
You've got more then enough recipes, what really makes fish 'n chips great is the FISH, there is only one that does it for me and that's HADDOCK
Always use real beer in your batter.