Fish and Chips
Try this Fish and Chips recipe, or contribute your own. "Beer" and "Seafood" are two of the tags cooks chose for Fish and Chips."This is the best known version of British "Pub Grub". Frequently served with peas and traditionally accompanied by a pint of ale or stout. " - promfh
Yield: 1 Ready in 45 minutes
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Fish and Chips Preparation
Cut fish into med sized pieces; sprinkle with lemon juice. Combine 1 cup flour, salt, pepper, paprika & beer in mixing bowl; beat with wire whisk until smooth. Set aside. Peel potatoes & cut into slices, then into strips. Place potato strips in bowl of ice water for 5 minutes; drain on paper towels. Heat oil to 375; fry potatoes in wire basket in deep fat until tender, but not browned. Drain on paper towels. Dredge fish in remaining flour, then dip in batter. Fry fish quickly in same oil; remove. Increase heat until oil regains temperature of 375; lower fish into basket in hot oil & continue cooking 3-4 minutes or until crisp & golden. Drain fish well on paper towels; keep warm in 300 oven. Return chips to oil, fry 3-4 minutes until tender, crisp & golden. Drain & sprinkle with coarse salt. Serve with malt vinegar. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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