Fish and Chips

Name: Fish and Chips
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: English, British, Scottish, European
Ingredients: 340 grams cold beer (preferably ale); 680 grams haddock or cod fillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6 inches long); 473 milliliters all-purpose flour; 4 servings Accompaniment: malt vinegar; 1 kilograms large boiling potatoes; 96 fl. oz.s qt vegetable oil

Fish and Chips

Fish and Chips might be just the main course you are searching for. This recipe serves 4. One serving contains 6658 calories, 44g of protein, and 712g of fat. This recipe covers 45% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up beer, cod fillets, flour, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It is an expensive recipe for fans of Scottish food. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill 30 minutes.

Ingredients you will need

Potato

Water

Ice

Equipment you will use

Bowl

Heat oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry one third of potatoes, stirring gently, until edges are just golden, about 4 minutes.

Ingredients you will need

Potato

Cooking Oil

Equipment you will use

Paper Towels

Kitchen Thermometer

Pot

Transfer with a slotted spoon to fresh paper towels to drain. Fry remaining potatoes in 2 batches, returning oil to 325°F between batches.

Ingredients you will need

Potato

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Remove oil from heat and reserve. Cool potatoes, about 25 minutes.

Ingredients you will need

Potato

Cooking Oil

Heat oil over moderately high heat until it registers 350°F. Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.

Ingredients you will need

Cooking Oil

Equipment you will use

Oven

Fry potatoes again, in 3 batches, until deep golden brown and crisp, about 5 minutes per batch. Return oil to 350°F between batches.

Ingredients you will need

Potato

Cooking Oil

Transfer with slotted spoon to fresh paper towels as fried and drain briefly, then arrange in 1 layer in a shallow baking pan and keep warm in upper third of oven.

Equipment you will use

Slotted Spoon

Paper Towels

Baking Pan

Oven

Increase oil temperature to 375°F. Sift 1 1/2 cups flour into a bowl, then whisk in beer gently until just combined. Stir in 1/4 teaspoon salt.

Ingredients you will need

All Purpose Flour

Beer

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Pat fish dry.

Ingredients you will need

Fish

Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, then dredge in remaining 1/2 cup flour, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide into oil as coated. Fry coated fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes.

Ingredients you will need

Pepper

All Purpose Flour

Fish

Salt

Cooking Oil

Transfer to a paper-towel-lined baking sheet and keep warm in lower third of oven, then fry remaining fish in batches of 4, returning oil to 375°F between batches.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Season fish and chips with salt.

Ingredients you will need

French Fries

Fish

Salt

Chips can be fried for the first time 3 hours ahead and kept, uncovered, at room temperature until refrying.

Ingredients you will need

French Fries

Equipment

Ingredients

Servings:

340grams

cold beer (preferably ale)680grams

haddock or cod fillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6 inches long)473milliliters

all-purpose flour 4servings

Accompaniment: malt vinegar 1kilograms

large boiling potatoes 96fl. oz.s

qt vegetable oil

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 Chehalem 3 Vineyard Pinot Gris. It has 4.4 out of 5 stars and a bottle costs about 26 dollars.