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.
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.
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.
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.
Add the beer and whisk until incorporated. The batter will be slightly lumpy.
Add the remaining 1 cup of flour to a pie plate. In batches, dredge the fish fillets in the flour, then the beer batter.
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.
Add the blanched potatoes to the deep-fryer and fry until golden brown and crisp, about 5 to 6 minutes.
Remove to paper towels to drain and sprinkle with kosher salt.
Transfer to a serving bowl and serve with the fried fish and the Spicy Tartar Sauce.
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.
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.
Ziobaffa Organic Pinot Grigio
Ziobaffa Organic Pinot Grigio has fresh rich aromas of apples and pears with hints of citrus that fade into a floral bouquet and on the palate it is bright and fresh with wonderful fruit flavors.ZIOBAFFA Pinot Grigio pairs well with a wide array of lighter cuisine, especially fish/shellfish, poultry, pastas in cream sauce and softer cheeses. It's also an ideal aperitif. Blend: 100% Pinot Grigio