Description
This is the absolute best fish & chips recipe i have ever used!
The batter is crispy, light, and flavorful and the fries are fantastic (the fries are emeril lagasses' recipe)
Ingredients
- Fish
- Flour
- Oil
- Milk
- Butter
- Active Dry Yeast
- Sugar
- Bread Flour
- Lemon Juice
- Cornstarch
- Salt
- Pepper
- Cayenne
- Chili Powder
- Celery Salt
- Onion Powder
- Garlic Powder
- Potatoes
Instructions
- Slice the potatoes into wedges or straws
- Set aside in some warm-ish water until needed
- Get the oil heated for the fries, approximately 3 cups worth
- For the batter:
- Warm the milk and butter until the butter melts, but be sure not to let the milk get too hot
- Mix the yeast and sugar into the milk
- Leave for approximately 15 minutes in a warm place until frothy
- Put the flour and salt into a bowl, make a well in the centre, and pour in the yeast and milk
- Gradually work in the flour from the sides to form a thick batter, the consistency of double cream, feel free to add more milk if needed
- Set aside until needed
- For the fries:
- Dry the fries completely before setting into the hot oil
- Fry until a light blond color and set aside on a plate, continue until you no longer have any potato slices
- Let the fries sit for at least 5-10 minutes
- Re-fry the fries until they are golden and puffed
- Serve with salt
- For the fish:
- Get a large frying pan and fill it a little more than halfway with oil
- Heat the oil
- Prep the fish and dab dry
- Roll the fish in a flour cornstarch combo
- After coating the fish in flour / cornstarch dip generously in yeast batter and lay into hot oil
- Cook the fish until golden brown, crisp, and cooked in the center
- Continue this process until you no longer have any fish
- Serve with the chips / fries, tartar sauce, coleslaw / peas and malt vinegar