- This topic has 1 reply, 1 voice, and was last updated May 5, 2016 at 12:01 am by .
- May 5, 2016 at 12:01 am #371698
Ray’s Fish and Chips
For the Fish:2 oz all purpose flour
2 oz corn starch
sea salt and pepper
1 tsp baking powder
1/3 cup dark beer
1/3 cup sparkling water
7 oz thick white fish fillets preferably sustainable cod, pollock or haddock
For the Chips:
2 1b potatoes, peeled
4.25 cup oil, lard or dripping to cook
In a large roomy bowl mix together all but 2 tbs of the flour, corn starch and baking powder. Season lightly with a tiny pinch of salt and pepper.
Using a fork, and whisking continuously, add the beer and the water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and an hour.
Cut the potatoes into thin slices then slice these into 1/2 in wide chips. Place the chips into a colander and rinse under cold running water.
Place the washed chips into a pan of cold water, bring to a gentle boil and simmer for 3 – 4 min. Drain carefully through a colander then dry with kitchen paper. Keep in the fridge covered with kitchen paper until needed.
Meanwhile, lay the fish fillets on a sheet of kitchen paper and pat dry. Season very lightly with a little sea salt.
Heat the oil to 120° in a deep-fat fryer or large, deep saucepan. Blanch the chips a few handfuls at a time in the fat for a couple of minutes. Do not brown them. Once they seem drier and slightly cooked remove from the fat and drain. Keep to one side.
Place the 2 tbs of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour, shake off any excess, dip into the batter then carefully lower each fillet into the hot oil. Fry for approx 8 min or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
Using the same slotted spoon, once cooked remove the fillets from the hot oil, drain on kitchen paper, cover with greaseproof paper and keep hot.
Heat the oil to 200° then cook the chips until golden and crisp about 5 min. Serve immediately with the hot fish accompanied by your favourite condiment. Serves 4
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