Classic condiments to serve alongside include malt vinegar, tartar sauce or HP Sauce. Fry until GBD (golden brown and delicious), 4 to 6 minutes, turning over midway through cooking.ĭrain the fillets on a rack set over a sheet pan. Gently lower the fillet into the hot oil. Working in 2 batches, coat one fillet at time in the batter, letting excess drip back into the bowl. The batter should be the consistency of fairly thin pancake batter.ĭredge the fish on all sides in the flour on the baking sheet. When ready to fry, pour in the beer and whisk until smooth. Stir together with a fork until combined. To make the batter, place the remaining 1 cup flour, garlic powder, paprika, baking powder, a pinch of salt and a few grinds of pepper in a medium bowl. With a whisk, slowly add enough flour until the batter is thick, not runny, and adheres to a wooden spoon. Season the flour with a pinch of salt and a few grinds of pepper. In a large mixing bowl, add beer, baking soda, salt, pepper, and egg. Move the fish to one side and place 1/2 cup of flour on the other side (this flour is for dusting the fish just before dipping it in batter). (You can also reheat them with a quick second fry while fish is cooling slightly.)įor the fish: Place the fillets on a small baking sheet or large plate, blot dry with paper towels and sprinkle on all sides with 1 teaspoon salt and 1/2 teaspoon pepper. Keep warm in the oven while you fry the fish. Transfer the chips to a rack set over a baking sheet and sprinkle immediately with 1 to 2 teaspoons salt. Once the potatoes are very dry, working in 2 batches, gently transfer them to the oil and fry until golden brown and crispy, 3 to 6 minutes. Drain the potatoes and transfer them to a sheet pan lined with paper towels to dry for about 10 minutes. Mix together only until the batter binds. Reduce the heat and simmer for about 5 minutes. Working in two batches, dredge the fish in the remaining 1/2 cup all-purpose flour, then dip in the beer batter, letting the excess drip off. Cooking instructions In a large bowl, mix both flours, baking powder and sugar. Turn up the heat on the fryer to 350 degrees F. Scoop up the chips, shake off the excess oil and set aside. Salt the water generously and bring to a boil over high heat. Poach the chips in the oil until cooked but not browned, 3 to 4 minutes. Place the potatoes in a medium saucepan with enough cold water to cover by about 1 inch. Heat to 365 degrees F on a deep-fry thermometer.Ĭut the potatoes in half lengthwise, then cut each half into thirds lengthwise, making wide strips. For the chips: Fill a 6- to 8-quart Dutch oven with oil to a depth of about 5 inches.
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