2/26/2024 0 Comments Fish and chips batterHeat the oil to 325 degrees using a candy thermometer to check the temperature of the oil.(Whatever is not used can be strained later and reused for another recipe). In a cast iron skillet, fill ¾ full with Canola oil.Roll the cut potatoes on paper towels until dry.Beat with a whisk as you pour in the lemon lime seltzer until the batter is the consistency of a light pancake batter. Add the honey, beer, and pickle juice.In a medium to large bowl, place the remaining 1 ½ cups of flour, baking soda, salt, pepper, vinegar,.Roll the cod strips in a half cup of flour in a medium bowl. (We cut the filet in half so we had two equal pieces and then cut four strips from each piece). We bought one large 1 ½ pound filet and cut eight equal pieces. Cut the cod into strips about 8-10 inches long and about 2 inches around.Serve with malt vinegar for a traditional British condiment, or tartar sauce and ketchup for a more Americanized version. To serve, load up the fish and chips into a cone made by rolling a piece of brown butcher’s paper (or newspaper to be authentic – but you do run the risk of getting printers ink on your food). We also like our ‘chips’ served as thick fries – but really, you can prepare the potatoes any way you like (wedges or thinner fries). The batter in this English-Style Fish is super light and crispy thanks to a combination of beer and seltzer and a splash of pickle juice (we used the juice from our pickled red onions) also gives it a great, bright flavor! At the risk of offending any true Anglophiles among our readers – we prefer using a lighter beer in this batter (giving it a lighter flavor and color) rather than the more traditional English beer batter using a dark ale. PIN THIS RECIPE NOW! How do you create a light and crispy coating for fried fish? While a more traditional New England recipe for fish and chips would include fish coated in a flour and bread crumb batter – Jack has also perfected (in my humble opinion) the perfect English-Style Fish and Chips batter that we’re sharing with you today! My husband Jack served a LOT of fish to his customers during his food service career, and it was a regular on the menu most Fridays – but especially during Lent. Living in coastal New England, we are very fortunate to have access to fresh fish such as cod and haddock all year round! And – one of my all-time favorites is this fantastic recipe for English-Style Fish and Chips! Our English-Style Fish and Chips have moist and tender, flaky fish with a super light and crispy coating and crispy fried potatoes served alongside.
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