Our trip to Scotland the other year allowed me to try authentic Fish & Chips. I was hooked (like a fish…get it? haha!)
Been playing around with a recipe ever since our trip and I like how has turned out.
Ingredients:
1/2 Cup of Flour
1/2 Cup Rice Flour
Dredging Flour (enough to dry coat the fish)
1 Tsp Baking Powder
1/2 Tsp Turmeric Powder
Dash of Garlic Powder (No more than a dash!)
1 Oz. Vodka
6 Pack of Beer (Enough for the recipe and yourself)
4 Filets of Flaky, White Fish (Haddock, Pollock, Cod, Coley, etc…)
Salt and Pepper to Taste
4 Large Potatoes, cut into thick “chips”
Before You Start:
Heat oil (or beef tallow if you’re lucky) to around 350 degrees. The batter is simple but the consistency matters. If you make it too thick, you'll end up with a bready mess and a lot of it in the frying oil.
If the batter is too thin, it will basically evaporate in the oil as soon as it touches.
The chips are going to be blanched and cooled before they’re fried. Make sure you allot that time into the process.
Chips Directions:
Heat some heavily salted water in a large pot.
Heat fry oil to 250
Cut potatoes in thick chips or wedges.
When boiling, add the potatoes.
Turn the boil down to a simmer and let sit for about 8-10 minutes. If you leave them in too long they’ll become mushy.
Remove from water and let cool.
You’ll need to double fry these, so the first fry will be to the point where you see a light golden color. Remove from oil and cool.
After the chips have gone through the first fry, turn oil up to 365.
After the chips have cooled, toss them in for a finish fry to get a nice, deep golden color.
Salt and done!
Fish Directions:
Sift the 1/2 cup of flour, 1/2 cup of rice flour, and baking powder for the ba, tter into a large bowl.
Add the turmeric, garlic powder, salt, and pepper. W hisk together before adding the wet ingredients.
Open beer, slowly pour into the flour mixture and lightly whisk, the clumps will come out as you add the beer. You want the batter to have the consistency of cake batter you’d see from boxed mix.
Add your shot of vodka and mix.
Drink some beer.
Dredge fish through the flour and then dip into the batter, completely covering the fillet. Shake off excess batter.
Drop into the fryer. Let it swim a few seconds before letting it go, this will help prevent it from sticking to fryer.
Fry till golden brown, remove.