Recipe courtesy of Emeril Lagasse
Show: Emeril Live
Save Recipe Print
Fish and Chips
Total:
1 hr 35 min
Prep:
30 min
Inactive:
45 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
1 hr 35 min
Prep:
30 min
Inactive:
45 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Perfect French Fries:

Directions

Heat oil in large pot or in an electric deep-fryer to 350 degrees F.

In a bowl, combine the flour, baking powder, beer, eggs and half of the salt, pepper, and Essence. Whisk until smooth. Refrigerate for at least 15 minutes and up to 1 hour.

Dredge the fish in the rice flour. Working in small batches, submerge the fish in the batter and carefully place into the hot oil. Fry the fish until golden brown on the first side, about 2 minutes, then flip and cook until golden on the second side, 1 to 2 minutes longer. Remove the fish from the fryer and transfer to a wire rack positioned over paper towels or newspaper so that the fish can drain. Season, to taste, with some of the remaining salt, pepper, and Essence. Repeat the process for the remaining of the fish.

Serve the fish and chips with slices of lemon or pepper vinegar.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William Morrow, 1993.

Perfect French Fries:

Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 2 days.

In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep-fryer), heat oil over medium-low heat until the thermometer registers 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.

Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.

When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Chewy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

The Ultimate Fish Tacos

Recipe courtesy of Tyler Florence

California Fish and Chips

Recipe courtesy of Robert Irvine

Fish and Chips

Recipe courtesy of Tyler Florence

Easy Fish and Chips

Recipe courtesy of Nancy Fuller

Fish and Chips

Recipe courtesy of Tyler Florence

Fish and Chips

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.