Fish and Chip Recipe: Make this household a favourite
If you're looking for a simple fish recipe to cook up your catch, the crispy delicacy of fish and chips is hard to beat. This fish and chip recipe is a traditional family favorite.
Fish recipe: simple ingredients
There are many easy fish recipes you can make using basic ingredients, and this recipe is one of them. If you wish, you only need seven ingredients and a bottle of malt vinegar or tartar sauce as a side dish.
- 4 large potatoes
- 3 liters of vegetable oil (96 fl oz) for frying
- 2 cups all-purpose flour
- 1 (12 oz) beef broth
- 1 1/2 lb haddock or cod fillets (skinned, bones removed, cut diagonally into strips about 1 inch wide and 5 inches long)
- 1 teaspoon of salt
- ¼ teaspoon pepper
- Malt vinegar or tartar sauce
You need to fillet your catch before cooking it. So you may want to watch a video on how to fillet fish as a refresher before you start.
Fish and chips recipe: step-by-step instructions
Learning how to cook fish and chips is not difficult. Although you want to make sure that the fish recipe has the best flavor, follow the steps carefully.
- Peel potatoes and cut in half lengthways, then cut into 1/2 inch wedges, placing wedges in a large bowl with ice and cold water as you cut. Let the wedges cool in ice and water for 30 minutes.
- In a 6-quart saucepan, heat the oil over moderately high heat until it reaches 325 ° F. While heating the oil, remove the potato wedges from the ice and water and allow them to drain.
- Fry about a third of the potatoes in the oil, stirring gently, until the edges are lightly golden (about 4 minutes). Using a slotted spoon, transfer the wedges onto paper towels to drain.
- Fry the remaining potatoes in 2 batches. Take the oil off the stove and save. Let the potatoes cool for 25 minutes.
- Heat the oil over moderately high heat until it reaches 350 ° F. Place the oven racks in the top and bottom thirds of the oven and preheat the oven to 250 ° F.
- Fry the potatoes again in 3 batches until they turn deep golden brown and crispy, about 5 minutes per batch (return oil to 350 ° F between batches).
- After frying the potatoes, transfer them to paper towels (with a slotted spoon) and let them drain briefly. Then arrange them in a shallow baking pan and keep them warm in the top third of the oven.
- Raise the oil temperature to 375 ° F. Sift 1½ cups of flour into a bowl, stir in the broth and stir in ¼ teaspoon of salt.
- Pat the fish dry, then sprinkle on both sides with ¾ teaspoon salt and ¼ teaspoon pepper.
- Dip the remaining ½ cup flour and shake off any excess flour. Brush 4 pieces of fish 1 piece each with batter and slide in oil.
- Fry the coated fish until golden brown and cook through (approx. 4 to 5 minutes). Transfer to a baking sheet and keep warm in the lower third of the oven, then fry the remaining fish in batches (return oil to 375 ° F between batches).
- Season to taste with salt and pepper, sprinkle with malt vinegar or dip in tartar sauce as desired.
If you follow fresh fish storage guidelines and choose a few simple family fish recipes, you will see how good your catches taste.