how 2 make fish and chips?

Answer 1

CLASSIC FISH AND CHIPS

INGREDIENTS
4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup milk
1 egg
1 quart vegetable oil for frying
1 1/2 pounds cod fillets

DIRECTIONS
Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
Fry the potatoes again for 1 to 2 minutes for added crispness.

Answer 2

Fish and Chips
8 cups Vegetable oil
6 cups Thinly sliced unpeeled red potatoes
1 (12-ounce) bottle Beer
2 Large eggs
3 cups Flour, in all
1 teaspoon Baking powder
Salt and pepper
Essence
4 (6-ounce) white fish fillets, such as scrod, haddock, or cod, cut in half
2 tablespoons White vinegar
3 Whole grilled green onions
1 tablespoon Brunoise red peppers
1 tablespoon Brunoise yellow peppers

Preparation
In a large skillet, heat the vegetable oil. When the oil is hot, add the potatoes, separating the slices with a spoon and fry for 2 minutes. Reduce the heat and fry for 3 minutes, stirring constantly. Remove the chips and drain on a paper-lined baking sheet pan. Allow the potatoes to cool completely, about 10 minutes, set aside. In a mixing bowl, combine the beer, eggs, 2 1/2 cups of the flour, and baking powder. Whisk the mixture until the batter is smooth. Season with salt and pepper. Season the fillets and remaining flour with Essence. Dredge the fillets in the flour. Turn up the heat to the oil. Dip each piece of fish into the beer batter, covering the fish completely. Shake off any excess batter and place the fish in the hot oil. Fry the fish in two batches, for about 4 to 5 minutes on each side, or until the fish is crispy. Remove the fish from the oil and drain on a paper-lined plate. Season the fish with salt and pepper. Set the fish aside in warm oven. Add the cooled potatoes to the hot oil and fry until the chips are crisp and golden, about 4 minutes. Remove the potatoes from the oil and drain on a paper-lined plate. Place the potatoes in a mixing bowl and toss with the vinegar, salt and pepper.

Answer 3

My favorite recipe!!

Beer Battered Fish and Chips

Ingredients:

1 C. flour
2 large eggs
2/3 C. beer
¼ t. Tabasco

Heat deep frying oil to 400º. Place platter in oven and keep warm to 250º

Beat eggs, beer, and Tabasco together, lightly. Add flour and mix. The best fish is northern cod filets, cut into chunks about two inches long and one inch wide. Dry well on paper towels, dip into batter and drop into hot oil about four or five at a time. Temperature will drop as fish cooks. When lightly golden remove to paper towels (or newspaper), allow oil to reheat and proceed. Transfer cooked fish to platter on a piece of paper towel (or newspaper) to keep warm until all is done. When ready to eat sprinkle Malt vinegar on the fish.

You can use frozen french fries.

Answer 4

For the chips:
1 gallon safflower oil
4 large Russet potatoes
Kosher salt


For the batter:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Dash Old Bay Seasoning
1 bottle brown beer, cold
1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
Cornstarch, for dredging


Heat oven to 200 degrees F.
Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.

Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.

In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.

Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.

Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.

Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.

Answer 5

Cada versión que he comprado en los sitios web del juego call of duty me ha encantado así que la ultima vez he comprado una para regalar, un reglo por lo cual he pagado casi nada pero que ha estado más que apreciado, una compra excelente.

Answer 6

Go to the restaurant and ask for it

Answer 7

www.recipezaar.com should have the recipe for it for FREE!
And Igloo Perm is ignorant for that rude comment! Never mind him.

Answer 8

Take the chips and stick each one in your vagina, and then you got fish and chips b-i-t-c-h.

Answer 9

**** you