Fish and Chips
From 77mini 15 years ago
- 20 minutes to make
- Serves 4
From my LOST TV Island Recipe collection (see groups at right). Now we know what happened to all the Dharma beer that Sawyer didn't drink. Super easy. ** Most of prep time is non-active time **
Ingredients
- 1 cup all purpose flour shopping list
- 1 tablespoon chili powder shopping list
- 1 teaspoon paprika shopping list
- 6 ounces beer, flat shopping list
- 1 1/2 pound cod or halibut fillets, cut in 3/4"x3/4" thick by 3"-4" long strips shopping list
- 1/4 cup lemon juice shopping list
- 2 tablespoons onion, grated shopping list
- 4 baking potatoes, peeled and cut like steak fries (cut in half length wise then in 3/8" wide slices) shopping list
- oil for frying shopping list
- lemon wedges (optional) shopping list
- malt vinegar (optional) shopping list
How to make it
- Combine flour, paprika and salt and pepper to taste in a bowl. Reserve 1/4 cup seasoned flour.
- Whisk beer into flour mixture in bowl and let stand 1 hour at room temperature.
- Combine lemon juice and onion in a baking dish large enough to contain fish in one layer. Arrange fish in dish and turn to coat thoroughly. Let stand 30 minutes at room temperature.
- Heat 1 1/2 inch oil in an electric deep fryer (or dutch oven) to 375° F.
- Make certain potatoes are thoroughly dry by patting them with paper towels before lowering into fryer basket in hot oil.
- Fry 1/2 of potatoes about 2 minutes, until just tender but not brown. Drain on paper towels. Repeat with remaining potatoes.
- Dredge fish in reserved seasoned flour and coat one piece of fish at a time with the beer batter, letting excess drip off. Add a bit of extra flour if batter is too thin to stick to fish.
- Remove with tongs and place into hot oil. Fry about 2 minutes, without overcrowding, until lightly golden.
- Shake fryer basket so that fish will not stick together. Drain on paper towels and keep warm. Repeat with remaining fish.
- Return about half the potatoes to the hot oil and fry 2 minutes until golden brown. Drain on paper towels and keep warm. Repeat with remaining potatoes.
- Serve fish and chips with lemon wedges or malt vinegar if desired.
The Rating
Reviewed by 6 people-
Love this, thanks!
maureenlaw
in ST LOUIS loved it
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Sounds spicy and good. Since we live so close to the gulf, seafood, etc. is plentiful. Thanks for this; it's a bit different and looks yummy.
tablescape
in loved it
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love fish and chips!
midgelet
in Whereabouts loved it
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