FISH AND CHIPS
Steps:
- Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill 30 minutes.
- Heat oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry one third of potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to fresh paper towels to drain. Fry remaining potatoes in 2 batches, returning oil to 325°F between batches. Remove oil from heat and reserve. Cool potatoes, about 25 minutes.
- Heat oil over moderately high heat until it registers 350°F. Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.
- Fry potatoes again, in 3 batches, until deep golden brown and crisp, about 5 minutes per batch. Return oil to 350°F between batches. Transfer with slotted spoon to fresh paper towels as fried and drain briefly, then arrange in 1 layer in a shallow baking pan and keep warm in upper third of oven.
- Increase oil temperature to 375°F. Sift 1 1/2 cups flour into a bowl, then whisk in beer gently until just combined. Stir in 1/4 teaspoon salt.
- Pat fish dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, then dredge in remaining 1/2 cup flour, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide into oil as coated. Fry coated fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined baking sheet and keep warm in lower third of oven, then fry remaining fish in batches of 4, returning oil to 375°F between batches.
- Season fish and chips with salt.
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Vamarion Porter
[email protected]This is the best fish and chips recipe I've ever tried. It's easy to follow and the results are always perfect.
Upul Chandrasiri
[email protected]I'm not a fan of fried food, but I made an exception for this recipe and I'm glad I did. The fish and chips were amazing!
Angela Oratile
[email protected]I made this recipe for my British friends and they said it was just like the fish and chips they get back home.
Joe Sm
[email protected]The fish and chips were delicious, but the tartar sauce was a bit too tangy for my taste.
Fatima Asadi
[email protected]I've tried other fish and chips recipes, but this one is by far the best.
george mbuyu
[email protected]This recipe is a keeper! I'll definitely be making it again.
Donna Thompson
[email protected]I'm not sure what I did wrong, but my fish and chips turned out soggy.
Nathan Hendrix
[email protected]This recipe is a bit time-consuming, but it's worth the effort.
Imran Ghani
[email protected]I'm not a big fan of fish, but I really enjoyed this recipe.
Andrew Bianca
[email protected]I made this for a party and it was a huge success! Everyone loved it.
Ayi Spartan
[email protected]This is a great recipe for a quick and easy weeknight meal.
Mark Cody
[email protected]I had some trouble getting the batter to stick to the fish, but overall the dish was still good.
Studiz Mantiz
[email protected]This recipe is a little too greasy for me.
Sk_Khokon_Dj
[email protected]The fish was a little overcooked for my taste, but the chips were perfect.
Rahim Ullah
[email protected]I love the flavor of the batter in this recipe. It's so light and airy.
Sangeeta Shresht
[email protected]This was my first time making fish and chips and it turned out great! The instructions were easy to follow and the results were delicious.
Francisco Saenz
[email protected]I've made this recipe a few times now and it's always a winner. The fish is flaky and moist, and the chips are crispy on the outside and fluffy on the inside.
attiya jaffri
[email protected]The fish and chips were a hit! The batter was light and crispy, and the fish was perfectly cooked. My family loved it.