Tea Infused Fish and Chips
You can never have too many main course recipes, so give Tean Infused Fish and Chips a try. One portion of this dish contains approximately 20g of protein, 635g of fat, and a total of 6022 calories. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a dairy free diet. A mixture of baking powder, malt vinegar, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the cooking oil you could follow this main course with the Raw blueberry cheesecake with crumb topping as a dessert. From preparation to the plate, this recipe takes around 50 minutes. It is a rather expensive recipe for fans of Scottish food.
Instructions
Heat oven to 200 degrees F.
Heat the oil in a 5-quart Dutch oven, over high heat, until it reaches 320 degrees F on a deep-fry thermometer.
Using a slicer with a wide blade or a chef's knife, slice the potatoes into chips.
Place in a large bowl with cold water.
In a large bowl, whisk together the flour, baking powder, salt, and green tea mix. Sift all the ingredients together to aerate the flour.
Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
Drain potatoes thoroughly, removing any excess water and pat dry with paper towels. When oil reaches 320 degrees, submerge the potatoes, in batches, into the oil. Fry for 2 to 3 minutes until they are pale and floppy.
Remove from oil, drain, and cool to room temperature.
Increase the temperature of the oil to 375 degrees F.
Add the cooked fries and fry until crisp and golden brown, about 2 to 3 minutes.
Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven. Allow oil to return to 350 degrees F.
Lightly dredge fish in flour. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes.
Drain the fish on the roasting rack.
Serve with malt vinegar and tartar sauce.