British Fish and Chips Recipe:
High-quality, flaky white fish is deep-fried in a crispy batter and served with large, twice-cooked chips to create the classic British dish of fish and chips recipe.
Use a fry pot that is big enough so that adding the fish doesn’t significantly lower the oil’s temperature in order to prevent an overly greasy outcome. The fish will need to be cooked separately in a household setting, which is realistic, but the results will be worth the staggered serving. Never fill a cooking vessel with oil more than halfway, and never leave oil in it while cooking. Utilize any oil that has a high smoke point and a flavor that is comparatively bland, such as soybean, vegetable, or canola oil.
Ingredients:
- 12 large russet potatoes
- For frying, Canola oil
- 2 cups all-purpose flour
- 3 teaspoons kosher salt
- 1 tablespoon freshly ground black pepper
- 3 cups all-purpose flour
- 3 tablespoons paprika
- 3 tablespoons kosher salt
- One 12-ounce bottle lager beer
Korean Bibimbap(Rice With Mixed Vegetables)
Fish:
- 3 pounds boneless large-flake fish
- Canola oil, for frying
- Kosher salt
For serving:Good-quality malt vinegar
Chines Yangzhou fried rice
Directions:
- For the twice-cooked chips, peel the potatoes and cut them into chips that are about 5/8 inch thick (i.e., 5/8 by 5/8 inch by potato length). In water, keep them.
- Either half-fill a deep-fat fryer or a sizable pot with the oil. 275 degrees Fahrenheit for heating. Drain the chips well before adding them to the oil in batches to prevent crowding the pan. For about 10 minutes, fry the chips until they are pliable enough to squeeze but not quite browned. Spread all of the chips out on a sheet tray and place them in the refrigerator for the night after blanching.
- When ready to serve, raise the temperature of the oil to 375 degrees F and fry the blanched chips, if required in batches, until they are crisp and golden on the exterior.
- In a large bowl, combine the flour, salt, and black pepper; put aside the seasoned flour.
- Mix the flour, paprika, and salt in a sizable basin to make the beer batter. Pour in just enough beer to thicken the mixture while whisking continuously. Continue whisking while adding cold water until the batter has the consistency of heavy cream and is lump-free.
- When it comes to the fish: Oil can be poured into a deep-fat fryer or a big pot halfway. Oil should be heated to 375 degrees F. Remove any visible bones, skin, or blood vessels before fileting the fish into six 8-ounce chunks. Tap off any excess after dipping the fish in the seasoned flour. Dip the fish into the beer batter, let the batter drip off for a moment, and then carefully lower the fish into the oil, letting it float away from you. Cook, if necessary, in batches, for 5 to 7 minutes, or until golden brown and trying to float.
- With the help of a spatula, remove the fish from the oil and let it drain on a cooling rack before serving it over a bed of chips and plenty of ketchup.
Source: foodnetwork
