Fish and Chips

"Fish and chips is one of Britain's favourite and most famous take-aways, often accompanied with Chip Shop Curry Sauce. Here is a simple recipe to have that unique melt-in-your-mouth fried fish at home."
 
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photo by Sharon123 photo by Sharon123
photo by Sharon123
photo by Sharon123 photo by Sharon123
Ready In:
20mins
Ingredients:
8
Yields:
4-8 white fish fillets
Serves:
4
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ingredients

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directions

  • Half-fill a deep pan with melted fat or oil.
  • Heat until a faint haze rises from it (or until a bread cube sinks to the bottom of the pan, rises to the top immediately and turns golden in 50 seconds).
  • Sift the flour and salt into a bowl.
  • Beat to a smooth batter with unbeaten egg, butter and milk.
  • Coat 2 pieces of fish with batter.
  • Lift into the pan with a fork or kitchen tongs.
  • Fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium.
  • Remove from the pan and drain on unprinted (white) newspaper.
  • Garnish with lemon wedges, and serve with Fish and Chip Shop Curry Sauce (Recipezaar#17175).

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Reviews

  1. Yum, yum, yum. This was really a good batter! I never seem to get the batter right, but this recipe worked very well. We used catfish, which is in abundance down here. The fish was a little on the heavy side, but still quite good. Thanks for another good one!
     
  2. The only one I will use now. My husband was the one who made it. There wasn't a piece of fish left at all. Delicious.
     
  3. I am so pleased that my 1st review is a 5 star one! I choose this recipe for my dad's Birthday dinner.He is English and he LOVED it! I would not change a thing. I highly reccomend this recipe to others and will be making it again and again.Thanks so much for sharing! A++ 8)
     
  4. This is first class. I left out the salt and used thin whiting filets. The batter is, without question, the best I have ever been able to make at home. I'm going to try using it with fresh sea scallops and fresh shrimp, also. This recipe merits every one of the 5 stars I am giving it.
     
  5. This was a great batter! I had some friends over and everyone was excited to eat this! I used Blue Whiting, which I discovered is a.k.a. Cod. The thin pieces curled a bit, so I would recommend using thicker pieces.
     
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RECIPE SUBMITTED BY

Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
 
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