Fish and Chips
For perfectly crisp and golden deep-fried food, it is essential to maintain the oil at the correct temperature. Use a deep-frying thermometer and adjust the heat to make sure that the temperature does not dip below 350deg.F, which would cause the food to absorb oil and become greasy, or rise above 375deg.F, which would overcook the food on the outside without fully cooking the inside. Caution: Do not let the oil reach 400deg.F or above, or it may burst into flames. To lower food into hot oil without spattering, use a skimmer or tongs.
Average Customer Rating:
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
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Customer Reviews for Fish and Chips
Review 1 for Fish and Chips
rouge
North Carolina
July 22, 2010
Would You Recommend? Yes
0points
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Delicious!
July 22, 2010
I made this for the first time tonight for dinner. It was great. My husband said it was the best fish and chips he has ever had. I will make this one again for sure.
Review 2 for Fish and Chips
NickSF
San Francisco Bay Area, CA
June 20, 2010
Would You Recommend? Yes
+5points
5of 5found this review helpful.
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Excellent, but frying is not for the timid.
June 20, 2010
Among all cooking methods frying has gone out of style, and is almost frowned upon (even though it goes on in the kitchens of most good/expensive restos).
Frying aside and all that, this recipe is truly great (it helps if you are slightly nostalgic of great F&C take-outs as a university student in Toronto). I tried it with cod (salted, but soaked in several changes of water), and the results were impressive.
Follow the recipe closely -- and do make sure you let everything rest on several layers of paper towel (which can go into your compost bin in most regions).
I use an infrared thermometer, but a deep-frying immersion style one is probably going to free your hands up for the essential tasks.
To make sure there is no frying smell in the house, do not rely on the hood and fan/vent system. Have a couple of candles burning (safely) through the whole frying process -- it works!
Malt vinegar is a near necessity, but tartar sauce also works. Beer is highly recommended.
Review 3 for Fish and Chips
LanaC
Fort Lee, NJ
June 16, 2010
Would You Recommend? Yes
+3points
3of 3found this review helpful.
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Best Fish Batter Recipe
June 16, 2010
My fiance is a fish and chip fan so I decided to make this dish for him to cheer him up over a hard week. Preparation was quite easy although as with all frying goes, messy. However overall, well worth the clean up! I used Cod for the fish and a lager for the beer. I highly recommend using the deep-frying thermometer. The exterior of the fish was delightfully crispy and flavorful. I'm no chef by any means but not a novice either and he claims this is his favorite dish above all to date and better than any fancy restaurant he's ever eaten. Must try.