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FISH

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World's Best Fish and Chips


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When I was a child, there was a restaurant in my home town that served the most delightful fish and chips that I had ever tasted.  Ever since then, I have searched in vain for a restaurant or recipe that could duplicate that taste.
 
Until now.
 
The following recipe is for the "world's best" fish and chips.  The originator is unknown.
 
You will need:

• Enough vegetable oil to fill the bottom of your skillet,
  wok, or deep fryer to a depth of about 1-1/2".
• 4-5 potatoes, cut lengthwise into 1/2" strips or wedges.
• 1 lb. fish fillets cut into 2 x 1-1/2" chunks
  (or you can do what I do and just buy "catfish nuggets"
  at the store; they're cheaper and since you need to cut
  them up anyway...)
• 2/3 cup flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 tbsp. white vinegar
• 2/3 cup water
• Table seasonings;
   I recommend malt vinegar and lemon pepper.
 
Heat 1-1/2" oil to 375 degrees (getting the temperature exact is very important; I use an electric wok with a temperature setting).  Put in potatoes a few at a time and keep them separated.  Fry 'til golden (4-7 minutes).  Drain on paper towels in a single layer on a cookie sheet. Pat the fish dry.  Mix flour, salt, baking soda, and vinegar.  Stir in water and beat until smooth.  This should produce a smooth, velvety, but rather thick batter.  Dip fish into batter and let excess drip back into bowl.  Fry 4-5 pieces at a time, turning once until brown (about 3 minutes).  Drain on paper towels.  Set oven to broil.  Broil potatoes 6" from heat 'til crisp, about 1-3 minutes (be careful; don't let them burn).
 
Serve with whatever seasonings you like.  I usually sprinkle on some malt vinegar and lemon pepper.  *Yummy*!
 
The secret to the success of this recipe seems to be in the batter.  It is a very good batter and I have found it to be generally useful as a batter for coating pieces of meat for frying in a variety of dishes, such as the coated pork or chicken chunks often found in certain types of Chinese sweet and sour, etc.  Experiment and enjoy!
 
I usually have no direct access to USENET, so comments should be directed to:
Leick D. Robinson dwitch@csdfx8a.arlut.utexas.edu


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••• Credits •••
From: dwitch@csdfx8a.arlut.utexas.edu (Leick Robinson)
Date: 1 Nov 90 16:39:30 GMT
Newsgroups: rec.food.recipes