Fish And Chips

Name: Fish And Chips
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 65
Cuisine: English, Scottish, British, European
Ingredients: 1 teaspoons baking powder; 2 teaspoons 1? baking powder; 237 milliliters beer; 1 teaspoons coarse salt; 65 servings Coarse salt and freshly ground pepper, to taste; 65 servings Canola or corn oil for deep-frying; 1 Tb Dijon mustard; 1 egg, separated; 4 fresh flat-leaf parsley sprigs; 237 milliliters all-purpose flour; 1 teaspoon minced garlic or snipped fresh chives; 1 lemon, cut into wedges; 237 milliliters mayonnaise; 0 teaspoons freshly ground pepper; 4 larges russet potatoes, each about 1?2 lb; 4 larges russet potatoes, each about 1⁄2 lb; 4 cod or tilapia fillet, each 3⁄4 inch thick, about 1 1/2 lb. total, pin bones removed; 4 cod or tilapia fillet, each 3?4 inch thick, about 1 1/2 lb. total, pin bones removed

You can never have too many Scottish recipes, so give Fish And Chips a try. One portion of this dish contains about 1g of protein, 13g of fat, and a total of 158 calories. This dairy free and pescatarian recipe serves 65. Head to the store and pick up dijon mustard, dijon mustard, mayonnaise, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 27 minutes.

Instructions

To start the batter, in a bowl, combine the flour, baking powder, salt and pepper.

Ingredients you will need

Salt And Pepper

Baking Powder

All Purpose Flour

Equipment you will use

Bowl

Pour the beer into another bowl and whisk in the egg yolk. Make a well in the center of the flour mixture. Gradually whisk the beer mixture into the flour mixture until a smooth batter forms. Set aside.To make the chips, peel and cut the potatoes into slices 1/3 inch thick and then into sticks 1/3 inch wide.

Ingredients you will need

Egg Yolk

Potato

French Fries

All Purpose Flour

Beer

Equipment you will use

Whisk

Bowl

Spread on paper towels. Do not rinse.Position a rack in the upper third of an oven and a rack in the lower third of the oven. Preheat to 450F.In a Dutch oven or deep fryer over high heat, pour in oil to a depth of 3 inches and heat to 365F on a deep-frying thermometer.

Ingredients you will need

Spread

Cooking Oil

Equipment you will use

Kitchen Thermometer

Paper Towels

Deep Fryer

Dutch Oven

Oven

Add the potatoes in batches and fry until they begin to turn golden, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Turn off the heat under the oil. In a baking pan, spread the potatoes in a single layer.

Ingredients you will need

Potato

Spread

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Baking Pan

Bake on the top rack of the oven until crisp, about 5 minutes. Reduce the oven temperature to 200F.Meanwhile, pat the fish fillets dry and season with salt and pepper. In a small bowl, whisk the egg white until soft peaks form and fold into the batter. Over high heat, return the oil to 365F. Dip 2 fillets into the batter, allowing the excess to drip off. Lower them into the oil. Fry, turning occasionally, until golden, about 5 minutes.

Ingredients you will need

Salt And Pepper

Fish Fillets

Egg Whites

Dip

Cooking Oil

Equipment you will use

Oven

Whisk

Bowl

Transfer the fish to an ovenproof platter and place on the lower oven rack. Repeat with the remaining fish.In a small bowl, mix together the mayonnaise, garlic and mustard.

Ingredients you will need

Mayonnaise

Mustard

Garlic

Fish

Equipment you will use

Bowl

Oven

Remove the potatoes and fish from the oven.

Ingredients you will need

Potato

Fish

Equipment you will use

Oven

Sprinkle the potatoes with salt and pile them on the platter with the fish.

Ingredients you will need

Potato

Fish

Salt

Garnish with lemon wedges and parsley sprigs.

Ingredients you will need

Lemon Wedge

Parsley

Serve with the flavored mayonnaise and ketchup and/or malt vinegar.

Ingredients you will need

Malt Vinegar

Mayonnaise

Ketchup

Equipment

Ingredients

Servings:

1teaspoons

baking powder 2teaspoons

1? baking powder 237milliliters

beer 1teaspoons

coarse salt 65servings

Coarse salt and freshly ground pepper, to taste 65servings

Canola or corn oil for deep-frying 1Tb

Dijon mustard 1

egg, separated 4

fresh flat-leaf parsley sprigs 237milliliters

all-purpose flour 1teaspoon

minced garlic or snipped fresh chives 1

lemon, cut into wedges 237milliliters

mayonnaise 0teaspoons

freshly ground pepper 4larges

russet potatoes, each about 1?2 lb 4larges

russet potatoes, each about 1⁄2 lb 4

cod or tilapia fillet, each 3⁄4 inch thick, about 1 1/2 lb. total, pin bones removed 4

cod or tilapia fillet, each 3?4 inch thick, about 1 1/2 lb. total, pin bones removed

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Santi Sortesele Pinot Grigio. It has 4.4 out of 5 stars and a bottle costs about 17 dollars.