Tuesday, July 07, 2009
English Style Fish 'n Chips
English Fish 'n Chips
Fish 'n Chips Seafood Batter Mix is the perfect coating for making great tasting deep fried fish. For an English-style treat, serve with French fries, known as "chips" to the English.
Makes 6 servings.
Prep Time: 10 minutes
Cook Time: 15 minutes
Vegetable oil for frying
1 cup McCormick® Fish 'n Chips Seafood Batter Mix
2/3 cup water
1 pound cod fillets, cut into serving size pieces
Malt vinegar (optional)
1. Pour oil into deep fryer or large heavy skillet, filling no more than 1/3 full. Heat to 375°F on medium heat.
2. Stir 1 cup Batter Mix and water in medium bowl until smooth.
3. Dip cod fillets into batter.
4. Fry fish, a few pieces at a time, 3 to 5 minutes or until golden brown, turning once to brown evenly. Drain on paper towels. Serve with malt vinegar and French fries or fried potato wedges, if desired.
Test Kitchen Tip: Substitute pollock, halibut or tilapia for the cod.
Fat: 14 g
Carbohydrates: 13 g
Cholesterol: 37 mg
Sodium: 606 mg
Fiber: 0 g
Protein: 16 g
English White Cod and Chips Recipe
•2 pounds (1 kg) firm boneless white cod fillets, patted dry
•5 cups (1.25 L) vegetable oil
•1 cup (250 mL) peanut oil
•1 cup (140 g) flour
•1/4 cup (60 mL) rice flour or cornstarch
•1 1/4 cups (310 mL) amber ale
•1 teaspoon (5 mL) salt
•1/2 teaspoon (2.5 mL) white pepper
How to cook English White Cod and Chips:
1.Heat vegetable oil and peanut oil into a Dutch or large, sturdy saucepan at least twice as large as the measure of oil (12-cup / 3-L).
2.Into a large shallow bowl, whisk together flour and rice flour or cornstarch.
3.Into a clean bowl, beat together egg, amber ale, salt and white pepper, until smooth.
4.Slowly whisk egg mixture into flour mixture, until smooth.
5.Dip fish fillets, one at a time, into batter.
6.Deep-fry into batches into hot (375°F / 190°C) oil for 4 to 7 minutes, depending on size and thickness of fish.
7.Do not crowd fish into hot oil, or it will be soggy.
8.Using a long-handle slotted spoon or tongs, turn fish over as often as needed for an even frying.
9.Remove when golden brown.
10.Leave to drain onto paper toweling before serving.
11.Serve along with French fries or potato chips.
The carbonation in beer helps create a light, crisp crust.
Peanut oil will help prevent the oil from smoking.
Choose dense white fish (cod, haddock...), that will not fall apart when fried.
Cut fish into uniform pieces so it that it cooks evenly be sure to pat dry fish with paper toweling to absorb extra moisture before dipping it into batter.
Serve along with French fries or potato chips.
Fish and chips (also "fish 'n' chips"), a popular take-away food with British origins, consists of deep-fried fish in batter or breadcrumbs with deep-fried chipped (slab-cut) potatoes.
This recipe for English White Cod and Chips serves/makes: 4