A Little Personal History:
My wife, Janet, being a Kiwi, every three years, we’d visit her family in beautiful New Zealand. It was during those trips I was introduced to “Fish and Chips”. The whole family really enjoyed this popular English/NZ dish so, back in the States, decided to give it a go.
Description:
Description Text
| Categories: | Seafood |
| Servings: | 8 |
| Time: | – Preparation: 20 minutes – Cooking: 15 minutes |
| Equipment: | Measuring bowl and cup, 1 large bowl, 1 large saucepan or deep fryer, frying thermometer, paper towels, slotted metal spoon, brown paper bags |
| Difficulty: | Easy |
Ingredients:
- Lars’s Beer Batter
- Lars’s Crispy French Fries
- 1 cup all-purpose flour
- 8 fish fillets (i.e. cod, haddock, halibut, catfish, tilapia, flounder)
- 1 quart oil (peanut, canola or olive oil)
Procedure:
- Prepare beer batter per instructions. Set aside.
- Prepare French Fries per instructions, up to the actual frying. Set aside.
- For serving, cut open paper bags large enough to hold individual orders of fish and chips. Set aside.
- Add flour to large bowl.
- Pat dry fish on paper towels.
- Over medium/medium high heat, pour at least 3 inches of oil into large saucepan. Oil should be between 355 – 375°F. If you don’t have a thermometer, test by throwing some batter into oil, if it fries, turning golden brown without burning quickly, the oil is ready for frying.
- Just before it reaches 375°F, quickly dredge the fish in bowl with flour.
- Shake of excess flour and dip fish, and your fingers, into the beer batter, coating well, and slide them into the hot oil (dipping fingers in batter will help protect them from splattering hot oil).
- Drop a serving of french fries into hot oil as well.
- Deep fry fish and fries until until each are golden brown & crispy. As necessary, use slotted metal spoon to nudge the fish and fries so as not to stick together or to saucepan.
- Remove fish and fries with slotted spoon, place on prepared paper bags. Repeat till all fish and fries are done.
- Serve hot with Vinegar, Lars’s Tartar Sauce, Lars’s Ketchup & lemon wedges.
Advanced Preparation:
Tips, Notes, and Variations:
- Rather than cooking the fish and french fries together in batches, you can cook them separately in their own frying pots per instructions.
