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How to Make Crispy Fish & Chips | Allrecipes
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How do you leave Chef Roscoe speechless? With a tender and delicious plate of fried fish for dinner! Learn how to make Roscoe’s own British-inspired recipe for perfectly crisp fish and chips.
0:00 Intro
0:14 How to Dredge Fish in Batter
2:00 Frying Fish and Chips
4:24 Tartar Sauce
5:00 Taste Test
4 cup all-purpose flour
2 cup cornstarch
1⁄2 cup soda water
2 tablespoon baking powder
4 tablespoon salt
2 tablespoon black pepper
2 lbs potato peeled, cut into strips
4 Cod fish filets
2 quarts vegetable oil for frying
In a large bowl add 2 cups flour, 1 cup cornstarch, 1 tablespoon baking
powder, 2 tablespoons salt, and 1 tablespoon black pepper. Whisk to
combine.
In another bowl whisk remaining flour, cornstarch, baking powder, salt,
pepper, and soda water until smooth.
Bring a pot of water to boil and place potatoes in water for 3-4 minutes until
tender. Let rest on a wire rack in the fridge.
On a sheet tray using a paper towel pat dry your cod filets, then place into dry
ingredients. Completely coating the entire filet. Once all are dredged add that
fish to the batter. Place the bowl in the fridge for 20 minutes.
Heat oil in a pan to 350 degrees on medium heat.
Take battered fish and blanched fries out of the fridge.
Carefully lay fish into hot oil. Fry until the batter is crisp and golden, about 7-8
minutes. Turn filets every now and then to make sure filets are covered. Once
done, remove from the pot.
In the same hot oil begin to add your blanched chips. Cook in batches until
gold , about 5 minutes. Once done remove from pan and season with salt
while hot.
_________
Allrecipes Magazine is now available!
0:00 Intro
0:14 How to Dredge Fish in Batter
2:00 Frying Fish and Chips
4:24 Tartar Sauce
5:00 Taste Test
4 cup all-purpose flour
2 cup cornstarch
1⁄2 cup soda water
2 tablespoon baking powder
4 tablespoon salt
2 tablespoon black pepper
2 lbs potato peeled, cut into strips
4 Cod fish filets
2 quarts vegetable oil for frying
In a large bowl add 2 cups flour, 1 cup cornstarch, 1 tablespoon baking
powder, 2 tablespoons salt, and 1 tablespoon black pepper. Whisk to
combine.
In another bowl whisk remaining flour, cornstarch, baking powder, salt,
pepper, and soda water until smooth.
Bring a pot of water to boil and place potatoes in water for 3-4 minutes until
tender. Let rest on a wire rack in the fridge.
On a sheet tray using a paper towel pat dry your cod filets, then place into dry
ingredients. Completely coating the entire filet. Once all are dredged add that
fish to the batter. Place the bowl in the fridge for 20 minutes.
Heat oil in a pan to 350 degrees on medium heat.
Take battered fish and blanched fries out of the fridge.
Carefully lay fish into hot oil. Fry until the batter is crisp and golden, about 7-8
minutes. Turn filets every now and then to make sure filets are covered. Once
done, remove from the pot.
In the same hot oil begin to add your blanched chips. Cook in batches until
gold , about 5 minutes. Once done remove from pan and season with salt
while hot.
_________
Allrecipes Magazine is now available!
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