Wednesday, January 11, 2006

Fish and Chips-British

Kelly prepared Fish and Chips tonight.

Fish and Chips
fish, british

vegetable oil

4-5 potatoes; cut into 2x 1 1/2 inch
1 pound fish fillets; cut iinto 2x 1 1/2 inches
2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon vinegar
2/3 cup water
malt vinegar

Heat oil (2-3 inches) deep in deep fryer to 375 degrees F. Fill basket 1/4 full with potatoes; slowly lower into hot oil. ( IF oil bubbles excessively, raise and lower basket several times) Use long-handle fork to keep potatoes separate. Fry potatoes until golden, 5-7 minutes. Drain potatoes; place in single layer on cookie sheet. Keep warm; repeat.
Pat fish dry with paper towels. Mix flour and 1/2 teaspoon salt. Mix baking soda and 1 tablespoon vinegar. Stir vinegar mixture and water into flour mixture; beat until smooth. Dip fish into batter; so excess batter to drip into bowl. Fry 4-5 pieces at a time( see note) until brown, turning once, about 3 minutes. Drain on paper towel.
Set oven control to broil and/or 550 degrees F. Broil potatoes 6 inches from heat until crisp, 2 to 3 minutes. Sprinkle with vinegar and salt.

Contributor: Betty Crockers International Cookbook
Yield: 4 servings

** Exported from Now You're Cooking! v5.14 **

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