Fish and Chips Recipe

Name: Fish and Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 to 8 cups peanut oil, for frying; 1 cup all-purpose flour; 1 teaspoon baking powder; 8 ounces amber beer; 2 eggs; 2 teaspoons salt; 2 teaspoons pepper; 1 cup rice flour; 2 pounds haddock or other firm, white flesh fish cut into 4-ounce strips; Lemon slices or pepper vinegar; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons; 2 quarts peanut oil; Salt and freshly ground black pepper

Servings: persons

6 to 8 cups peanut oil, for frying
1 cup all-purpose flour
1 teaspoon baking powder
8 ounces amber beer
2 eggs
2 teaspoons salt
2 teaspoons pepper
1 cup rice flour
2 pounds haddock or other firm, white flesh fish cut into 4-ounce strips
Lemon slices or pepper vinegar
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
2 quarts peanut oil
Salt and freshly ground black pepper

1
["2 teaspoons Essence, recipe follows", "Perfect Fries, recipe follows", "Heat oil in large pot or in an electric deep-fryer to 350 degrees F.", "In a bowl, combine the flour, baking powder, beer, eggs and half of the salt, pepper, and Essence.", "Whisk until smooth.", "Refrigerate for at least 15 minutes and up to 1 hour.", "Dredge the fish in the rice flour.", "Working in small batches, submerge the fish in the batter and carefully place into the hot oil.", "Fry the fish until golden brown on the first side, about 2 minutes, then flip and cook until golden on the second side, 1 to 2 minutes longer.", "Remove the fish from the fryer and transfer to a wire rack positioned over paper towels or newspaper so that the fish can drain.", "Season, to taste, with some of the remaining salt, pepper, and Essence.", "Repeat the process for the remaining of the fish.", "Serve the fish and chips with slices of lemon or pepper vinegar.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

1558

kcal

Calories

105

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 6 to 8 cups peanut oil, for frying, 1 cup all-purpose flour, 1 teaspoon baking powder, 8 ounces amber beer, and more.

Yes, Fish and Chips falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish and Chips

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