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T&T: Fish and Chips-neither one of us is a fan of corned beef

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Joined: Feb 5, 2007


Posted to Thread #29488 at 4:42 pm on Mar 17, 2017

From Fine Cooking--great recipe. Listening to Black 47 all day. They sing about the trials and tribulations of Irish Immigrants of today. Love that band/Larry Kirwan. Livin' in America, Fanatic Heart, Bridie, Funky Ceili, Maria's Wedding, American Wake (my fave) Road to Ruin, Different Drummer and of course, Oh Maureen. :) major plus--their unique rap version of Danny Boy for gays and straights, great songs! Get your Irish on!

I make my own version of tartar sauce with horseradish, chopped sweet pickles etc.

For the fish and chips:
8 to 9 cups canola oil
2 lb. russet potatoes, peeled and cut lengthwise into 1/2-inch-thick sticks
6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
3-1/2 tsp. baking powder
Kosher salt
1-1/4 cups ice-cold water
4 thick cod or haddock fillets (6 oz. each), preferably cut from the head end
Freshly ground black pepper
1 large lemon, cut into wedges
Malt vinegar for serving

Make the fish and chips:

Fill a heavy-duty 6-quart pot about one-third full with oil. Heat the oil over medium heat until it reads 260F on a deep fat/candy thermometer. Add half of the potatoes and cook, stirring occasionally with a skimmer or a large slotted spoon, until tender (you should be able to cut one with the side of the spoon) but not colored, about 5 minutes. Transfer the chips, shaking them to drain excess oil, to a paper-towel-lined baking sheet and spread in a single layer. Let the oil return to 260F and repeat with the remaining potatoes.

Put a small rimmed baking sheet in the center of the oven and heat the oven to 250F

In a medium bowl, combine the flour, baking powder, 1 tsp. salt, and the water. It will have the consistency of pancake batter. Put the batter in the refrigerator and use within 20 minutes.

Raise the temperature of the oil to 325F over medium-high heat. Pat the fish dry with paper towels and season with 1 tsp. salt and 1/2 tsp. pepper total. One at a time, dip two of the fillets in the batter and turn to coat well. Allow excess batter to drip off. Transfer the fillets to the oil, and fry, flipping once with tongs or a slotted spoon, until crisp and golden-brown, 7 to 8 minutes. Transfer the fillets to a paper-towel-lined plate to drain and then transfer to the baking sheet in the oven to keep warm. Let the oil return to 325F and repeat with the remaining fillets.

Raise the temperature of the oil to 375F over medium-high heat. Add a small batch of chips and cook until crisp and golden, about 2 minutes. Using the skimmer or slotted spoon, shake the chips to drain excess oil and transfer them to another paper-towel-lined baking sheet. Sprinkle with salt. Let the oil return to 375F and repeat with the remaining chips, cooking them in small batches. Keep them warm in the oven as well, but do try to serve everything within about 10 minutes of frying.

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

You can blanch the chips (cook them at 260F) up to 2 hours ahead; save the oil in the pot off the heat and keep the chips in a single layer on paper towel

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