04-27-2005, 04:38 AM
Batter
7 ounces plain flour
7 ounces good quality ale
1 egg
1 ounce milk
1/2 teaspoon baking powder
Pinch of salt
Chips
1 1/2 pounds baking potatoes, cut into 1/2-inch slices
Salt, to taste
2 quarts liquid shortening
Fish
2 pounds cod or pollack fillets, cut into four ounce pieces
Salt and pepper
Flour
Tartare Sauce
1 1/2 cups good quality mayonnaise
1 (4 ounce) jar capers with juice
1/4 cup minced red onion
1 teaspoon lemon juice
2 tablespoons chopped fresh parsley
One day before preparing fish and chips, combine all sauce ingredients. Refrigerate.
Combine all batter ingredients and mix until smooth. The batter should be thin (add a little more ale if it becomes too thick).
Heat oil in a deep fat fryer to 350 degrees F. Fry chips until golden brown, then drain on paper towels and season with salt. Place potatoes in a 200 degree Foven to keep warm until fish is done.
Season fish with salt and pepper. Dip each of the fillets into flour and then into the batter, then dip in the flour once again. Fry in oil for three to four minutes, or until golden brown. drain on paper towels. Serve at once.
7 ounces plain flour
7 ounces good quality ale
1 egg
1 ounce milk
1/2 teaspoon baking powder
Pinch of salt
Chips
1 1/2 pounds baking potatoes, cut into 1/2-inch slices
Salt, to taste
2 quarts liquid shortening
Fish
2 pounds cod or pollack fillets, cut into four ounce pieces
Salt and pepper
Flour
Tartare Sauce
1 1/2 cups good quality mayonnaise
1 (4 ounce) jar capers with juice
1/4 cup minced red onion
1 teaspoon lemon juice
2 tablespoons chopped fresh parsley
One day before preparing fish and chips, combine all sauce ingredients. Refrigerate.
Combine all batter ingredients and mix until smooth. The batter should be thin (add a little more ale if it becomes too thick).
Heat oil in a deep fat fryer to 350 degrees F. Fry chips until golden brown, then drain on paper towels and season with salt. Place potatoes in a 200 degree Foven to keep warm until fish is done.
Season fish with salt and pepper. Dip each of the fillets into flour and then into the batter, then dip in the flour once again. Fry in oil for three to four minutes, or until golden brown. drain on paper towels. Serve at once.