Recipe courtesy of Stoney's Pub
Recipe courtesy of Stoney's Pub
Episode:
British, Hawaiian and Mexican
Fish and Chips
- Level: Intermediate
- Total: 40 min
- Active: 20 min
- Yield: 10 servings
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- Level: Intermediate
- Total: 40 min
- Active: 20 min
- Yield: 10 servings
Ingredients
Fish Batter:
Vegetable oil, for frying
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground pepper
Few dashes malt vinegar
Ten 6- to 7-ounce fillets cod or haddock
Chips:
5 potatoes
Directions
Special equipment:
a deep-fryer- For the fish batter: Preheat oil in a deep-fryer to 350 degrees F.
- Mix together flour, salt, pepper, malt vinegar and 2 cups water in a bowl.
- Dip each fillet in batter and let excess drip off. Fry until golden and cooked through, 3 to 4 minutes per side.
- For the chips: Preheat oil in a deep-fryer to 375 degrees F.
- Cut up potatoes into fries. Rinse in water to release the starch, then dry off completely. Deep-fry until golden, about 5 minutes.
