Buffalo Fish And Chips
- Level: Intermediate
- Total: 1 hr 35 min
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1792
- Total Fat
- 139 g
- Saturated Fat
- 29 g
- Carbohydrates
- 95 g
- Dietary Fiber
- 6 g
- Sugar
- 2 g
- Protein
- 44 g
- Cholesterol
- 163 mg
- Sodium
- 2042 mg
- Level: Intermediate
- Total: 1 hr 35 min
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1792
- Total Fat
- 139 g
- Saturated Fat
- 29 g
- Carbohydrates
- 95 g
- Dietary Fiber
- 6 g
- Sugar
- 2 g
- Protein
- 44 g
- Cholesterol
- 163 mg
- Sodium
- 2042 mg
Ingredients
For The Chips:
For The Fish:
Blue Cheese Tartar Sauce
Directions
- Make the chips: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Put the fries in a large bowl and toss with the olive oil. Sprinkle with the paprika and cayenne; toss to coat. Spread the fries on the baking sheet and bake, tossing halfway through, until crisp and golden, 22 to 28 minutes.
- Meanwhile, make the fish: Cut the fish into 1-by-3-inch strips and bring to room temperature, about 20 minutes.
- Heat 2 inches of vegetable oil in a Dutch oven until a deep-fry thermometer registers 350 degrees F. Melt the butter with the hot sauce in a small saucepan over low heat, stirring. Pour half of the mixture into a shallow dish large enough to hold the fish; let cool until just warm, 10 minutes (reserve the rest of the hot sauce–butter mixture for serving).
- Whisk the two flours, baking powder, 1 teaspoon salt and the cayenne in a large bowl. Whisk in the seltzer just until smooth. Let the batter rest 10 minutes.
- Set a wire rack on a rimmed baking sheet. Add the fish to the dish with the hot sauce-butter mixture and turn to coat thoroughly. (If the butter starts to solidify, use a brush or your fingers to spread it.) Spread some all-purpose flour in a shallow bowl. Lightly coat a few pieces of fish in flour, then dip in the batter one piece at a time, letting the excess batter drip back into the bowl.
- Add as many pieces of fish to the Dutch oven as will fit without touching. Fry, turning occasionally, until very crisp and golden brown, about 5 minutes. Remove to the rack-lined baking sheet and season with salt. Repeat to coat and fry the remaining fish, letting the oil return to 350 degrees F between batches.
- Serve the fish and chips with tartar sauce and the reserved hot sauce-butter mixture (rewarm if needed). Serve with carrot and celery sticks.
Blue Cheese Tartar Sauce
- Stir together the mayonnaise, buttermilk and lemon juice in a medium bowl until smooth. Fold in the blue cheese, chives, parsley, pickles and capers. Season with salt, pepper and a dash or two of hot sauce. Refrigerate until ready to serve.
Cook’s Note
This recipe calls for a lot of hot sauce, so be sure to use a mild kind, like Frank’s RedHot. Tabasco is much hotter.
