Fish and Chips Recipe | How To Make Fish and Chips скачать в хорошем качестве

Fish and Chips Recipe | How To Make Fish and Chips

Fish and chips – probably the most known British dish around the globe and there is a reason for that. This fish and chips recipe makes crispy fish on the outside, flaky and tender on the inside. The chips in the recipe is classic but you also can make a rustic chips. Beer battered fish is the best way to fry fish. Serve it with a homemade tartar sauce and enjoy a perfect meal. ►Full written recipe + Important tips: https://www.thecookingfoodie.com/reci... ►Equipment I used in this recipe: https://www.amazon.com/shop/thecookin... ►More Recipes You Might Like: Best Burger:    • The Best Burger Recipe | How to Make Hambu...   Easy Chicken Curry:    • Quick and Easy Chicken Curry Recipe   Mac and Cheese:    • Macaroni and Cheese Recipe | How to Make M...   Shepherd's Pie:    • Shepherd's Pie Recipe | How to Make Perfec...   ►FOLLOW ME: Instagram:   / thecookingfoodie   Facebook:   / thecookingfoodie   Website: https://www.thecookingfoodie.com/ Ingredients: For the fish: White fish fillets (see recipe notes) 1 cup (125g) Flour (for the batter) Flour (for coating) 1 – 1¼ cups (240-300ml) Beer, cold Salt Black pepper 2 teaspoons baking powder For the chips: 4 large potatoes Oil for frying Salt and pepper for seasoning Cold water For the sauce: 1/2 cup (125g) Mayonnaise 1 teaspoon Mustard 2 tablespoons Red onion, finely chopped 2-3 tablespoons Dill pickles. chopped 1 tablespoon Capers, chopped 1 tablespoon Lemon juice Salt & pepper to taste 1 tablespoon Parsley, chopped For serving: Lemon, cut into wedges Directions: 1. Make the chips: Peel the potatoes, then, cut each potato lengthwise into 4 or 5 pieces, then cut each piece into sticks. Each stick should be about 1cm (1/2-inch) thick. 2. Rinse potatoes under cold water, then place potatoes in a large bowl and cover with water. Let soak for 30 minutes. Pat dry with a clean kitchen towel. 3. Heat oil in a deep-fryer or large saucepan to 275-300F (135-150C). Gently add the potatoes to the oil, in batches, and fry for about 3-5 minutes, until soft, but not golden, stirring and flipping the potatoes occasionally. Remove from oil and drain on a paper towel. Let cool. 4. Heat oil to 400F (200C). Fry the potatoes again, in batches, until golden brown, about 7-8 minutes. Remove from oil, transfer to a paper towel to drain. Season with salt and pepper. Place the chips in warm oven (100C/200F) while making the fish. 5. Meanwhile make the batter: in a large bowl mix flour, salt and baking powder. Gradually add beer, whisking constantly until smooth. 6. Place the remaining flour in a large shallow dish. Season each fish fillet with salt and pepper, then coat each fish fillet in the flour and shake off any excess. 7. Dip the fish into the batter, coating the entire fillet. 8. Heat oil in a deep-fryer or large saucepan to 350F (180C). Fry the fish until golden and crisp, about 5 minutes. 9. Make the tartar sauce: in a large bowl mix all sauce ingredients.