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English Fish And Chips

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Ingredients
  White fleshed fish fillets 2 1⁄2 Pound (Mild, Firm Variety, Each 1/2 To 3/4 Inch Thick)
  All-purpose flour 1 Cup (16 tbs), unsifted
  Paprika 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Beer 3⁄4 Cup (12 tbs)
  French-fried potatoes 1 1⁄2 Pound (Homemade Or Frozen)
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Salt To Taste
  Lemon wedges 4
Directions

Cut fillets into 3 by 5-inch chunks; set aside.
Combine flour, paprika, salt, pepper, and beer, and beat until smooth; set aside.
Place wok in ring stand.
Pour oil into wok to a depth of about 1 1/2 to 2 inches and heat to 375° on a deep-fat-frying thermometer.
Fry potatoes ; drain and place in a warm oven.
Dip each piece of fish into beer batter, drain briefly, then place in hot oil.
Fry a few pieces at a time, turning occasionally until golden brown (3 to 4 minutes).
Remove with a slotted spoon, drain briefly, and place in oven with potatoes until all pieces are cooked.
Serve with malt vinegar, salt, and lemon wedges to sprinkle onto each portion.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Fish
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes

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