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"Good tasting, simple recipe for New England's favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce." |
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| INGREDIENTS |
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4 large potatoes, peeled and cut into strips |
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1 cup all-purpose flour |
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1 teaspoon baking powder |
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1 teaspoon salt |
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1 teaspoon ground black pepper |
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1 cup milk |
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1 egg |
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1 quart vegetable oil for frying |
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1 1/2 pounds cod/seer/ malabar travely fillets |
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Original recipe yield: 6 servings.
Prep Time:
10 Minutes
Cook Time:
25 Minutes
Ready In: 45 Minutes
Servings:4 |
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| DIRECTIONS: |
| 1. |
Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes. |
| 2. |
Preheat the oil in a large pot or electric heavy bottom frying pan to 350 degrees F (175 degrees C). |
| 3. |
Fry the potatoes in the hot oil until they are tender. Drain them on paper towels. |
| 4. |
Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels. |
| 5. |
Fry the potatoes again for 1 to 2 minutes for added crispness. |
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