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Thread: Fish and Chips (America's Test Kitchen)

  1. #1
    Mitch@_._ Guest

    Default Fish and Chips (America's Test Kitchen)

    Another winner. The fries were no different than the way I normally
    make them, but the fish was SO crunchy, and stayed crunchy through the
    whole meal.

    Mine always started out crunchy, then got soggy after just a few
    minutes. I guess the big difference was the large amount (1/2 cup) of
    cornstarch in this one?

    I don't know. Good stuff. Love that fryer.

  2. #2
    sf Guest

    Default Re: Fish and Chips (America's Test Kitchen)

    On Tue, 13 May 2008 02:20:52 GMT, Mitch@_._ wrote:

    >Another winner. The fries were no different than the way I normally
    >make them, but the fish was SO crunchy, and stayed crunchy through the
    >whole meal.
    >
    >Mine always started out crunchy, then got soggy after just a few
    >minutes. I guess the big difference was the large amount (1/2 cup) of
    >cornstarch in this one?
    >
    >I don't know. Good stuff. Love that fryer.


    Did I miss a recipe? Please email to me by return reply, if I did.

    sowwy

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  3. #3
    sf Guest

    Default Re: Fish and Chips (America's Test Kitchen)

    On Tue, 13 May 2008 02:20:52 GMT, Mitch@_._ wrote:

    >Another winner. The fries were no different than the way I normally
    >make them, but the fish was SO crunchy, and stayed crunchy through the
    >whole meal.
    >
    >Mine always started out crunchy, then got soggy after just a few
    >minutes. I guess the big difference was the large amount (1/2 cup) of
    >cornstarch in this one?
    >
    >I don't know. Good stuff. Love that fryer.


    Did I miss a recipe? Please email to me by return reply, if I did.

    sowwy

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  4. #4
    Mitch@_._ Guest

    Default Re: Fish and Chips (America's Test Kitchen)


    >
    >Did I miss a recipe? Please email to me by return reply, if I did.
    >



    Fish and Chips

    5/2006

    Ask your fishmonger to remove the thin tail portions of the fish. For
    safety, use a Dutch oven with at least a 7-quart capacity. Any beer
    will work in this recipe, even nonalcoholic beer, with the exception
    of dark stouts and ales. Serve with traditional malt vinegar or with
    tartar sauce.

    Serves 4
    3 pounds russet potatoes (about 4 large potatoes), peeled, ends
    and sides squared off, and cut lengthwise into 1/2 inch by 1/2-inch
    fries (see illustrations below)
    3 quarts peanut oil (or canola oil), plus 1/4 additional cup
    1 1/2 cups all-purpose flour
    1/2 cup cornstarch
    1/2 teaspoon cayenne pepper
    1/2 teaspoon paprika
    1/8 teaspoon ground black pepper
    Table salt
    1 teaspoon baking powder
    1 1/2 pounds 1-inch-thick cod fillet (or other thick white fish,
    such as hake or haddock) cut into eight 3-ounce pieces
    1 1/2 cups beer (12 ounces), cold


    1. Place cut fries in large microwaveable bowl, toss with 1/4 cup oil,
    and cover with plastic wrap. Microwave on high power until potatoes
    are partially translucent and pliable but still offer some resistance
    when pierced with tip of paring knife, 6 to 8 minutes, tossing them
    with rubber spatula halfway through cooking time. Carefully pull back
    plastic wrap from side farthest from you and drain potatoes into large
    mesh strainer set over sink. Rinse well under cold running water.
    Spread potatoes onto kitchen towels and pat dry. Let rest until room
    temperature, at least 10 minutes and up to 1 hour.

    2. While fries cool, whisk flour, cornstarch, cayenne, paprika,
    pepper, and 2 teaspoons salt in large mixing bowl; transfer 3/4 cup of
    mixture to rimmed baking sheet. Add baking powder to bowl and whisk to
    combine.

    3. In heavy-bottomed Dutch oven, heat 2 quarts oil over medium heat to
    350 degrees. Add fries to hot oil and increase heat to high. Fry,
    stirring with mesh spider or slotted metal spoon, until potatoes turn
    light golden and just begin to brown at corners, 6 to 8 minutes.
    Transfer fries to thick paper bag or paper towels to drain.

    4. Reduce heat to medium-high, add remaining quart of oil, and heat
    oil to 375 degrees. Meanwhile, thoroughly dry fish with paper towels
    and dredge each piece in flour mixture on baking sheet; transfer
    pieces to wire rack, shaking off excess flour. Add 1 1/4 cups beer to
    flour mixture in mixing bowl and stir until mixture is just combined
    (batter will be lumpy). Add remaining beer as needed, 1 tablespoon at
    a time, whisking after each addition, until batter falls from whisk in
    thin, steady stream and leaves faint trail across surface of batter.
    Using tongs, dip 1 piece fish in batter and let excess run off,
    shaking gently. Place battered fish back onto baking sheet with flour
    mixture and turn to coat both sides. Repeat with remaining fish,
    keeping pieces in single layer on baking sheet.

    5. When oil reaches 375 degrees, increase heat to high and add
    battered fish to oil with tongs, gently shaking off excess flour. Fry,
    stirring occasionally, until golden brown, 7 to 8 minutes. Transfer
    fish to thick paper bag or paper towels to drain. Allow oil to return
    to 375 degrees.

    6. Add all fries back to oil and fry until golden brown and crisp, 3
    to 5 minutes. Transfer to fresh paper bag or paper towels to drain.
    Season fries with salt to taste and serve immediately with fish.

  5. #5
    Mitch@_._ Guest

    Default Re: Fish and Chips (America's Test Kitchen)


    >
    >Did I miss a recipe? Please email to me by return reply, if I did.
    >



    Fish and Chips

    5/2006

    Ask your fishmonger to remove the thin tail portions of the fish. For
    safety, use a Dutch oven with at least a 7-quart capacity. Any beer
    will work in this recipe, even nonalcoholic beer, with the exception
    of dark stouts and ales. Serve with traditional malt vinegar or with
    tartar sauce.

    Serves 4
    3 pounds russet potatoes (about 4 large potatoes), peeled, ends
    and sides squared off, and cut lengthwise into 1/2 inch by 1/2-inch
    fries (see illustrations below)
    3 quarts peanut oil (or canola oil), plus 1/4 additional cup
    1 1/2 cups all-purpose flour
    1/2 cup cornstarch
    1/2 teaspoon cayenne pepper
    1/2 teaspoon paprika
    1/8 teaspoon ground black pepper
    Table salt
    1 teaspoon baking powder
    1 1/2 pounds 1-inch-thick cod fillet (or other thick white fish,
    such as hake or haddock) cut into eight 3-ounce pieces
    1 1/2 cups beer (12 ounces), cold


    1. Place cut fries in large microwaveable bowl, toss with 1/4 cup oil,
    and cover with plastic wrap. Microwave on high power until potatoes
    are partially translucent and pliable but still offer some resistance
    when pierced with tip of paring knife, 6 to 8 minutes, tossing them
    with rubber spatula halfway through cooking time. Carefully pull back
    plastic wrap from side farthest from you and drain potatoes into large
    mesh strainer set over sink. Rinse well under cold running water.
    Spread potatoes onto kitchen towels and pat dry. Let rest until room
    temperature, at least 10 minutes and up to 1 hour.

    2. While fries cool, whisk flour, cornstarch, cayenne, paprika,
    pepper, and 2 teaspoons salt in large mixing bowl; transfer 3/4 cup of
    mixture to rimmed baking sheet. Add baking powder to bowl and whisk to
    combine.

    3. In heavy-bottomed Dutch oven, heat 2 quarts oil over medium heat to
    350 degrees. Add fries to hot oil and increase heat to high. Fry,
    stirring with mesh spider or slotted metal spoon, until potatoes turn
    light golden and just begin to brown at corners, 6 to 8 minutes.
    Transfer fries to thick paper bag or paper towels to drain.

    4. Reduce heat to medium-high, add remaining quart of oil, and heat
    oil to 375 degrees. Meanwhile, thoroughly dry fish with paper towels
    and dredge each piece in flour mixture on baking sheet; transfer
    pieces to wire rack, shaking off excess flour. Add 1 1/4 cups beer to
    flour mixture in mixing bowl and stir until mixture is just combined
    (batter will be lumpy). Add remaining beer as needed, 1 tablespoon at
    a time, whisking after each addition, until batter falls from whisk in
    thin, steady stream and leaves faint trail across surface of batter.
    Using tongs, dip 1 piece fish in batter and let excess run off,
    shaking gently. Place battered fish back onto baking sheet with flour
    mixture and turn to coat both sides. Repeat with remaining fish,
    keeping pieces in single layer on baking sheet.

    5. When oil reaches 375 degrees, increase heat to high and add
    battered fish to oil with tongs, gently shaking off excess flour. Fry,
    stirring occasionally, until golden brown, 7 to 8 minutes. Transfer
    fish to thick paper bag or paper towels to drain. Allow oil to return
    to 375 degrees.

    6. Add all fries back to oil and fry until golden brown and crisp, 3
    to 5 minutes. Transfer to fresh paper bag or paper towels to drain.
    Season fries with salt to taste and serve immediately with fish.

  6. #6
    sf Guest

    Default Re: Fish and Chips (America's Test Kitchen)

    Thanks, Miche.... I love beer batter on chicken. I'm not a fryer, but
    others in my family are not adverse to working with mass quantities of
    hot oil, so I'll save the recipe for one of them.


    `````````````````

    On Tue, 13 May 2008 11:53:58 GMT, Mitch@_._ wrote:

    >
    >>
    >>Did I miss a recipe? Please email to me by return reply, if I did.
    >>

    >
    >
    >Fish and Chips
    >
    >5/2006
    >
    >Ask your fishmonger to remove the thin tail portions of the fish. For
    >safety, use a Dutch oven with at least a 7-quart capacity. Any beer
    >will work in this recipe, even nonalcoholic beer, with the exception
    >of dark stouts and ales. Serve with traditional malt vinegar or with
    >tartar sauce.
    >
    >Serves 4
    >3 pounds russet potatoes (about 4 large potatoes), peeled, ends
    >and sides squared off, and cut lengthwise into 1/2 inch by 1/2-inch
    >fries (see illustrations below)
    >3 quarts peanut oil (or canola oil), plus 1/4 additional cup
    >1 1/2 cups all-purpose flour
    >1/2 cup cornstarch
    >1/2 teaspoon cayenne pepper
    >1/2 teaspoon paprika
    >1/8 teaspoon ground black pepper
    > Table salt
    >1 teaspoon baking powder
    >1 1/2 pounds 1-inch-thick cod fillet (or other thick white fish,
    >such as hake or haddock) cut into eight 3-ounce pieces
    >1 1/2 cups beer (12 ounces), cold



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  7. #7
    sf Guest

    Default Re: Fish and Chips (America's Test Kitchen)

    Thanks, Miche.... I love beer batter on chicken. I'm not a fryer, but
    others in my family are not adverse to working with mass quantities of
    hot oil, so I'll save the recipe for one of them.


    `````````````````

    On Tue, 13 May 2008 11:53:58 GMT, Mitch@_._ wrote:

    >
    >>
    >>Did I miss a recipe? Please email to me by return reply, if I did.
    >>

    >
    >
    >Fish and Chips
    >
    >5/2006
    >
    >Ask your fishmonger to remove the thin tail portions of the fish. For
    >safety, use a Dutch oven with at least a 7-quart capacity. Any beer
    >will work in this recipe, even nonalcoholic beer, with the exception
    >of dark stouts and ales. Serve with traditional malt vinegar or with
    >tartar sauce.
    >
    >Serves 4
    >3 pounds russet potatoes (about 4 large potatoes), peeled, ends
    >and sides squared off, and cut lengthwise into 1/2 inch by 1/2-inch
    >fries (see illustrations below)
    >3 quarts peanut oil (or canola oil), plus 1/4 additional cup
    >1 1/2 cups all-purpose flour
    >1/2 cup cornstarch
    >1/2 teaspoon cayenne pepper
    >1/2 teaspoon paprika
    >1/8 teaspoon ground black pepper
    > Table salt
    >1 teaspoon baking powder
    >1 1/2 pounds 1-inch-thick cod fillet (or other thick white fish,
    >such as hake or haddock) cut into eight 3-ounce pieces
    >1 1/2 cups beer (12 ounces), cold



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    remove the smile first

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