Fish and Chips

An easy and delicious recipe is from Nancy Fuller of Food Network's Farmhouse Rules. This is a great beer-batter recipe. It was light and crispy, the cod was moist, tasty and cooked to perfection. 

The homemade chips were also a big hit with my family. They were crispy, fresh and in my opinion just plain better than store-bought potato chips. Also, I liked the fact that  I could control the amount of salt I put on the chips and the thickness of the potato slices (slicing the potatoes using a mandolin slicer is fun!). 

BEER-BATTER FISH

Total: 1 hour 10 minutes

Active: 55 minutes

Yield: 4 servings

Level: Intermediate

Fish Ingredients:

4 cups vegetable oil, for frying

3 cups all-purpose flour, plus more to dust fish

2 tablespoons cornstarch

1 tablespoon baking powder

salt and freshly ground pepper

2 bottles wheat beer*

2 eggs, whisked

3 pounds cod fillets, cut in nice pieces

Lemon wedges, for serving

malt vinegar, for serving

tartar sauce, for serving

Homemade chips, recipe follows


Directions:
1. Heat the vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 360 degrees F.

2. In a large bowl, whisk together the flour, cornstarch, baking powder, a big pinch of salt and some pepper. 

3. Whisk in beer, and then the eggs.

3. In batches, dust the fish with flour, and then carefully dip into the batter. Shake off any excess, and then gently place into the oil. 

4. Fry until golden, 2 to 3 minutes per side. Drain on a paper towel-lined plate and season immediately with salt and pepper.

HOMEMADE CHIPS

Ingredients:

Peanut oil or vegetable oil, for frying

3 russet potatoes, very thinly and evenly sliced

salt

Directions:

1. Heat 1 inch of peanut oil or vegetable oil in a heavy-bottomed pot until  deep-fry thermometer inserted in the oil registers 360 degrees F. 

2. In batches, add the potato slices to the hot oil.

3. Fry until brown and crispy, 4 to 5 minutes.

4. Drain on a paper towel-lined plate and season immediately with salt.

5. Serve the fish and homemade chips together with lemon wedges, malt vinegar and tartar sauce.

Enjoy!

*Note: I used Coors Light beer instead of wheat beer in the fish batter.

Recipe courtesy of Nancy Fuller

Yield: 4 servingsPin it

Beer-Batter Fish

prep time: 15 MINScook time: 1 hourtotal time: 1 hours and 15 mins

This is a great beer-butter recipe. It's light and crispy, the cod is moist, tasty, and cooked to perfection.

ingredients:

• 4 cups vegetable oil, for frying
• 3 cups all-purpose flour, plus more to dust fish
• 2 tablespoons cornstarch
• 1 tablespoon baking powder
• salt and freshly ground pepper
• 2 bottles wheat beer
• 2 eggs, whisked
• 3 pounds cod fillets, cut in nice pieces
• lemon wedges, for serving
• malt vinegar, for serving
• tartar sauce, for serving

instructions:

1. Heat the vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 360°F.
2. In a large bowl, whisk together the flour, cornstarch, baking powder, a big pinch of salt and some pepper.
3. In a large bowl, whisk together the flour, cornstarch, baking powder, a big pinch of salt and some pepper.
4. Whisk in beer, and then the eggs.
5. In batches, dust the fish with flour, and then carefully dip into the batter. Shake off any excess, and then gently place into the oil.
6. Fry until golden, 2 to 3 minutes per side. Drain on a paper towel-lined plate and season immediately with salt and pepper.

https://gourmetplatter.blogspot.com/2017/10/fish-and-chips.html

Recipe from Nancy Fuller of Food Network's Farmhouse Rules

Created using The Recipes Generator

Pin it

Homemade Chips

ingredients:

• Peanut oil or vegetable oil, for frying
• 3 russet potatoes, very thinly and evenly sliced
• salt

instructions:

1. Heat 1 inch of peanut oil or vegetable oil in a heavy-bottomed pot until deep-fry thermometer inserted in the oil registers 360°F.
2. In batches, add the potato slices to the hot oil.
3. Fry until brown and crispy, 4 to 5 minutes.
4. Drain on a paper towel-lined plate and season immediately with salt.
5. Serve the fish and homemade chips together with lemon wedges, malt vinegar and tartar sauce.

https://gourmetplatter.blogspot.com/2017/10/fish-and-chips.html

Recipe from Nancy Fuller of Food Network's Farmhouse Rules

Created using The Recipes Generator