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Seafood Recipes : Fish : Cod and Chips
Ingredients
6 potatoes (about 1 1/2 lbs)
1 1/2 lb Skinned cod fillets
lemon wedges
tartar sauce
malt vinegar
Batter
1/2 tsp baking powder
1 1/4 cup flour
1 Tbsp vegetable oil
3/4 cup beer
1/4 cup milk
1 egg white
Directions
1. Peel potatoes. Square each end and sides. Cut each into
3/4-inch slices. Stack slices. Cut into 3/4-inch sticks. Place
in a bowl of cold water to soak for 30 minutes. Soaking removes
starch, so potatoes will be crisp when deep fried.
2. Heat vegetable oil to 350 degrees in a deep-fat fryer.
Drain potatoes, pat dry using paper towels. Remember to dry thoroughly,
any excess water will splatter when they are added to the oil.
Dip frying basket in oil (this prevents potatoes from sticking
to it), add potatoes. Lower basket into oil. Deep fry till just
tender when pierced, and are starting to brown, 5 to 7 minutes.
Lift basket out of oil, let pot atoes drain. They are now partially
cooked. After fish has been cooked, place the potatoes back in
fryer basket, fry till hot, golden brown, 1 to 2 minutes.
3. Drain on paper towels. For the batter: Sift baking
powder with flour, place in a large bowl. Make a well in the middle
of the flour, add oil and beer, stir with a wooden spoon. Gradually
add milk until incorporated. Do not overmix. Batter will become
elastic. Let batter stand for 30 to 35 minutes, till thickened.
4. When ready to batter fish, in a copper bowl, whisk
egg whites till stiff pe aks form. Gently fold stiff whites into
batter, using wooden spoon, until combined. Using a two pronged
fork, dip a fillet in batter, turning to coat thoroughly. Hold
it over the bowl, so excess batter can drip off. Lower fillet
into hot oil, turning once, fry till golden and crisp, 6 to 8
minutes. Remove to baking sheet lined with paper towel, and keep
warm in the oven as you fry the rest.
5. To serve, sprinkle chips with salt, decorate fish with
lemon wedges. Serve with tartar sauce malt vinegar. This recipe
yields 6 servings.
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