Thread: 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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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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>
>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.

>
>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.

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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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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