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Best Ever Fish and Chips Recipe


For chips –
Potatoes – 4, large
Salt to taste
Vegetable oil for deep frying

For fish –
Basa fish fillet – 6, skinless and boneless
All-purpose flour – 1 cup + 4 tbsp
Cold beer – 1 & ½ cup
Salt and pepper to taste
Vegetable oil for deep frying

Full recipe from : yummly.com

For chips –
Peel and wash the potatoes well. (You can use unpeeled potato as well, peeling is my personal preference)
First cut the potatoes into 1 cm thick slices, then cut each slices into 1 cm thick sticks.
Bring a large pot of water to boil and add a teaspoon of salt to it. When the water comes to rolling boil, add the potato sticks and cook them on medium heat for exactly 5 minutes. Drain the potatoes after 5 minutes and run them in cold water for couple of minutes.
Then place them on an absorbent kitchen towel to soak any excess water. This step is very important to ensure crispy fries, so make sure the potato sticks are completely dry before putting them into hot oil.
Heat oil in a deep frying pan until the oil is very hot. Now bring the temperature to medium and add the potato sticks in batches.
Fry them on low to medium heat until golden. Then take them out and place on an absorbent kitchen towel. Sprinkle salt and pepper on them and toss them lightly.

For fish –
Wash and pat dry the fish fillets. Add salt and pepper on both sides.
Place the 4 tablespoons of flour in a shallow plate. Coat each fillet with the flour on each side, shake off excess and set aside.
Heat enough vegetable oil in a deep frying pan for deep frying and bring the oil to very high heat.
While the oil is heating, prepare the batter. Place 1 cup of flour in a large bowl and make a well in the middle. Pour in a little beer and mix thoroughly, keep adding the beer and mix until you have a smooth batter. Season the batter with salt & black pepper to taste.
To test if the oil is hot enough for frying, drop a little of the batter into the hot oil. If it floats and puffs up, it's ready. Dip each fish fillet in the batter one at a time and then put into the hot oil.
Fry the fish on low-medium heat for 3 to 4 minute each side until golden brown. Make sure not to overcrowd the pan as it will bring down the temperature of the oil resulting in soggy fried fish.
Remove the cooked fish fillets from the pan using a slotted spoon and place on a plate lined with absorbent kitchen paper.
Serve hot fish and chips with lemon wedges and mayo on the side.

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