Neely's Fish and Chips

Name: Neely's Fish and Chips
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: English, Scottish, British, European
Ingredients: 1 teaspoon baking powder; 237 milliliters beer; 4 servings Freshly ground black pepper; 0 teaspoons cayenne pepper; 113 grams cod fillets; 79 milliliters cornstarch; 473 milliliters all-purpose flour, divided; 1 clove garlic, minced; 1 teaspoon garlic powder; 1 Dash hot sauce; 4 servings Kosher salt; 237 milliliters mayonnaise; 4 servings Peanut oil, for frying; 3 Tbsps hot pepper relish; 3 larges russet potatoes, unpeeled and scrubbed, cut into 1/4-inch French fries; 4 servings Salt and freshly ground black pepper; 1 teaspoon smoked paprika

Neely's Fish and Chips

You can never have too many main course recipes, so give Neely's Fish and Chips a try. One portion of this dish contains about 16g of protein, 45g of fat, and a total of 846 calories. This dairy free and pescatarian recipe serves 4. If you have garlic powder, beer, pepper, and a few other ingredients on hand, you can make it. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. From preparation to the plate, this recipe takes around 1 hour and 40 minutes. This recipe is typical of Scottish cuisine.

Instructions

Preheat a deep-fryer with oil to 375 degrees F.

Ingredients you will need

Cooking Oil

Bring a large pot of water to a boil over medium heat and add some salt. In small batches, add the cut potatoes and cook for 4 minutes, until they are soft. Carefully remove them from the boiling water and shock in a bowl of icy cold water.

Ingredients you will need

Potato

Water

Salt

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Bowl

Pot

Drain and dry well with paper towels. Arrange the potatoes on a paper towel lined sheet tray and let air-dry. Repeat with each batch.

Ingredients you will need

Potato

Equipment you will use

Paper Towels

In a large bowl, whisk together 1 cup of the flour, the cornstarch, garlic powder, cayenne, smoked paprika, baking powder, and salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Smoked Paprika

Corn Starch

Garlic Powder

Ground Cayenne Pepper

All Purpose Flour

Equipment you will use

Whisk

Bowl

Add the beer and whisk until incorporated. The batter will be slightly lumpy.

Ingredients you will need

Beer

Equipment you will use

Whisk

Add the remaining 1 cup of flour to a pie plate. In batches, dredge the fish fillets in the flour, then the beer batter.

Ingredients you will need

Fish Fillets

All Purpose Flour

Beer

Let the excess batter drip off and gently lower into the fryer. Fry until golden brown and flip, roughly 2 to 3 minutes.

Remove from the oil and arrange on a serving platter.

Ingredients you will need

Cooking Oil

Add the blanched potatoes to the deep-fryer and fry until golden brown and crisp, about 5 to 6 minutes.

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Potato

Remove to paper towels to drain and sprinkle with kosher salt.

Ingredients you will need

Kosher Salt

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Paper Towels

Transfer to a serving bowl and serve with the fried fish and the Spicy Tartar Sauce.

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Tartar Sauce

Fish

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Bowl

Combine all the ingredients in a serving bowl. Cover with plastic wrap and let the flavors develop in the refrigerator for at least 1 hour before serving.

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Wrap

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Plastic Wrap

Bowl

Equipment

Ingredients

Servings:

1teaspoon

baking powder 237milliliters

beer 4servings

Freshly ground black pepper 0teaspoons

cayenne pepper 113grams

cod fillets 79milliliters

cornstarch 473milliliters

all-purpose flour, divided 1clove

garlic, minced 1teaspoon

garlic powder 1Dash

hot sauce 4servings

Kosher salt 237milliliters

mayonnaise 4servings

Peanut oil, for frying 3Tbsps

hot pepper relish 3larges

russet potatoes, unpeeled and scrubbed, cut into 1/4-inch French fries 4servings

Salt and freshly ground black pepper 1teaspoon

smoked paprika

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. 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. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.