Battered Fish
Battered Fish
by Lemon Drop from A Recipe Reborn
““Deep-fried and accompanied by a generous portion of thick cut popotoes. Most delicious when sprinkled with a dash of malt vinegar.””
- Prep time: 15 minutes
- Cook time: 1 hour
- Yields 2 servings
Oven roasted fries
|
US |
Ingredients |
Metric |
|
2 |
russet potatoes |
2 |
|
4 cups |
water |
1 liter |
|
2 tsp |
baking soda |
6 g |
|
4 tsp |
kosher salt (divided) |
24 g |
|
¼ cup |
olive oil |
60 mL |
- Cut the potatoes in planks and then thick sticks.
- Rinse the potatoes to remove some surface starch.
- Place the potatoes in a pot and fill the pot with enough water to cover them.
- Add the baking soda and half of the salt.
- Preheat the oven to 425°F/220 °C.
- Put the pot over high heat and set a timer for 8 minutes.
- Turn the heat down to medium once it comes to a boil.
- Pour half the olive oil onto a baking pan.
- Carefully transfer the potatoes to the pan.
- Spread the potatoes into a single layer and pour over the remaining olive oil.
- Use a brush to coat the potatoes evenly.
- Sprinkle half the remaining salt over the potatoes.
- For light golden-brown fries, bake for 30 minutes turning once halfway. For dark brown fries, bake for 45 minutes turning twice.
- Remove from the oven and season with the remaining salt, to your taste.
Battered fish
|
US |
Ingredients |
Metric |
|
1 |
haddock filet |
1 |
|
¼ cup |
all-purpose flour |
45 g |
|
¼ cup |
cornstarch |
45 g |
|
1 tsp |
baking powder |
3 g |
|
1 tsp |
kosher salt |
6 g |
|
|
pepper |
|
|
¼ cup |
beer |
60 mL |
|
8 cups |
vegetable oil |
2 liters |
|
1 |
lemon slice |
1 |
|
1 |
parsley sprig |
1 |
|
2 tbsp |
malt vinegar |
30 mL |
- Cut the filet in half to make two portions.
- Pat the fish dry with paper towel and then coat it with flour.
- Put all the dry ingredients in a medium bowl and mix with a whisk.
- Add the beer. Alternatively, use sparkling or still water.
- Stir with a whisk and adjust the amount of liquid to reach your desired consistency.
- Place the bowl in the refrigerator until you’re ready to fry.
- Preheat the oil in a large pot to 350°F/175°C.
- Dip the filets in the batter and fry them for 8 minutes.
- Drain on a wire rack lined with paper towel and serve over the fries.
- Garnish with a slice of lemon, a sprig of parsley and serve with malt vinegar.
