Crispy Fish and Chips
photo by lazyme
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄2 cup flour
- 1⁄2 cup cornmeal
- 4 -6 ounces beer
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon Old Bay Seasoning
- 4 cups vegetable oil (for frying)
- 4 large russet potatoes, cut potatoes in even, finger-sized pieces
- 2 lbs fish fillets, cut in half, crosswise
directions
- Preheat oven to 250°F.
- Prepare batter: Mix flour, cornmeal, old bay, and salt together.
- Add ale and mix well.
- Batter should be thin.
- Heat oil in deep fryer.
- DO NOT FILL TO TOP.
- The potatoes and the fish will cause the oil to bubble.
- Allow room for the oil to rise.
- Cook 1/4 of the potatoes until golden brown, about five minutes.
- Drain on paper towels.
- Place in warmed oven.
- Repeat process until potatoes are done.
- Season with salt and pepper.
- Dip fish in batter, allowing excess to drip off.
- Fry in batches until golden brown, about 5 to 8 minutes.
- Drain on paper towels.
- Keep warm in oven until all fish are cooked.
- Season with salt and pepper.
- Serve with a sprinking of malt vinegar.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
After experiencing the same issues with another Fish and Chips recipe, we made two adjustments to this: first, we rolled the fish pieces (cod) in dry flour before the batter dip, which helped it cling; second, we blanched the fries: partially cooked them and left them to stand before deep-frying again. We enjoyed these with tartar sauce and malt vinegar; the final result was terrific! Nice crispy crust and great flavor. Made for ZWT8.
-
This recipe didn't work out for me. The batter was way too thick so I ended up using almost double the liquid. It was the perfect amount of batter for the fish, but I had a lot of trouble getting it to stick to the fish. The fries never really browned, so I pulled them out and fried them again about 10 minutes later - they were amazing! Not sure what happened with the fish, but I will try it again later in a different pot with different oil to see if that makes a difference since the flavor was great. For ZWT8.
-
I halved the recipe and didn't have any problems. I loved the batter on the fish....very good. I soaked my potatoes in water with a bit of sugar added to it for an hour before cooking, then drained and patted them dry. Served this with a hearty dousing of malt vinegar and cooked up some hushpuppies to go with it. Delicious. Made for ZWT8.
see 11 more reviews
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey