Fish

Fish and Chip Recipe: Make this family a favorite

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.

  1. 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.
  2. 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.
  3. 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.
  4. Fry the remaining potatoes in 2 batches. Take the oil off the stove and save. Let the potatoes cool for 25 minutes.
  5. 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.
  6. 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).
  7. 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.
  8. 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.
  9. Pat the fish dry, then sprinkle on both sides with ¾ teaspoon salt and ¼ teaspoon pepper.
  10. 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.
  11. 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).
  12. 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.

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