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Making Fish And Chips
Archived | Views: 1293 | Replies: 21 | Started 13 years ago
 
#811923 | Mon - Oct 24 2011 - 18:26:57
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gonna be boss
 
#811924 | Mon - Oct 24 2011 - 18:27:56
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french fries cut from russet potatoes, fried twice and baked

cod dipped in beer batter (flour and sam adams pale ale)

homemade tartar sauce (homemade mayo, relish, diced onion, lemon juice)

malt vinegar, more beer to drink
 
#811927 | Mon - Oct 24 2011 - 18:32:54
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jeaous
 
#811933 | Mon - Oct 24 2011 - 19:03:20
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Quote (sir_lance_bb @ Mon - Oct 24 2011 - 19:32:54)
jeaous


jaeos
 
#811936 | Mon - Oct 24 2011 - 19:07:09
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#811943 | Mon - Oct 24 2011 - 19:12:37
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#811953 | Mon - Oct 24 2011 - 20:18:54
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#811954 | Mon - Oct 24 2011 - 20:28:08
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seriously who eats only 4 fries...
 
#811955 | Mon - Oct 24 2011 - 20:30:50
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Quote (deadhXc @ Mon - Oct 24 2011 - 21:28:08)
seriously who eats only 4 fries...


It's only one serving to make the plating look nice for the picture, I made 1.5 pounds of cod and a little over 2 pounds of potatoes.
 
#811956 | Mon - Oct 24 2011 - 20:33:24
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Quote (hedonism @ Mon - Oct 24 2011 - 21:30:50)
Quote (deadhXc @ Mon - Oct 24 2011 - 21:28:08)
seriously who eats only 4 fries...


It's only one serving to make the plating look nice for the picture, I made 1.5 pounds of cod and a little over 2 pounds of potatoes.


ok thats better, was starting to think all those fancy restaurants with their shitty baby portions got you eating at home that way.

although the food is damn good....
 
#811957 | Mon - Oct 24 2011 - 20:35:58
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for tim:

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#811958 | Mon - Oct 24 2011 - 20:37:58
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yep now im hungry...
 
#811959 | Mon - Oct 24 2011 - 20:45:40
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YUMMMMMMMMMMMMMMMMMM
 
#811960 | Mon - Oct 24 2011 - 20:47:50
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sec, ill poop all the pictures + directions
 
#811961 | Mon - Oct 24 2011 - 20:48:45
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Cut 4 large Idaho potatoes in half, then into 1/2" wedges. Put into bowl of ice water and chill for 30 minutes. Drain, pat dry, deep fry at 325 F for 4 minutes, until lightly browned.

http://img191.imageshack.us/img191/8297/31...47821730710.jpg

Drain potatoes on paper towel, cool for 25 minutes and take heat off of your fryer oil. Pre-heat oven to 250 F. Turn heat up to 350 F and deep fry potatoes again for 5 minutes until fully golden brown. Season and keep warm on a baking sheet near the top of the oven.

http://img26.imageshack.us/img26/9731/3008...42488217910.jpg

Combine 1 1/2 cups AP flour with a 12 oz bottle of beer (as you can see I used Sam Adams Pale Ale), whisk the beer into the flour gently until combined and all clumps are gone. Season with salt.

http://img64.imageshack.us/img64/9651/3052...74155061410.jpg

Skin and fillet 1 1/2 pounds of cod (being a New England-er I use cod or haddock, but if they are clearly locally caught use a fish that is) and cut into 1" thick strips about 5-6" long. Pat dry and season lightly on both sides.

http://img64.imageshack.us/img64/3704/3098...73154881510.jpg

Heat your fryer oil up to 375 F. Dredge fish in a bowl of flour, then coat in your beer batter and slide directly into the oil (if you have a basket have it already submerged in the oil). Fry until fully golden-brown, about 4 minutes. Turn frequently to brown on all sides and avoid sticking. Drain on paper towel and season immediately, and keep warm in the bottom part of the oven.

http://img851.imageshack.us/img851/7923/31...79154870910.jpg

Serve with malt vinegar and tartar sauce (I made my own tartar, a basic recipe) and enjoy!

http://img35.imageshack.us/img35/5736/3202...90821316410.jpg
 
#811962 | Mon - Oct 24 2011 - 20:55:23
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i wish i had a kitchen
 
#811975 | Mon - Oct 24 2011 - 22:18:09
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looks ofc, ofc

but you left out that it took 2 hours
 
#811976 | Mon - Oct 24 2011 - 22:32:02
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Quote (hippie @ Mon - Oct 24 2011 - 23:18:09)
looks ofc, ofc

but you left out that it took 2 hours


look how small my fryer is bro
 
#811980 | Mon - Oct 24 2011 - 22:56:54
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Quote (hippie @ Mon - Oct 24 2011 - 23:18:09)
looks ofc, ofc

but you left out that it took 2 hours


and if you look at the timestamps of my poops vs finished it's about right, and if you read the directions it's about right. the key to making this dish work is patience. little details that make the difference, like the double frying of the fries, they won't be crispy if you only do it once (they might be right out of the fryer, but they won't be crunchy, and you have a lot of stuff to do before you're finished cooking)

also soaking the cut potatoes in water is also necessary to draw out a lot of the starch, otherwise you'll have a soft mushy fry. i also forgot to mention that i peeled the potatoes before i cut them
 
#811981 | Mon - Oct 24 2011 - 22:57:34
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Quote (hedonism @ Mon - Oct 24 2011 - 23:56:54)
Quote (hippie @ Mon - Oct 24 2011 - 23:18:09)
looks ofc, ofc

but you left out that it took 2 hours


and if you look at the timestamps of my poops vs finished it's about right, and if you read the directions it's about right. the key to making this dish work is patience. little details that make the difference, like the double frying of the fries, they won't be crispy if you only do it once (they might be right out of the fryer, but they won't be crunchy, and you have a lot of stuff to do before you're finished cooking)

also soaking the cut potatoes in water is also necessary to draw out a lot of the starch, otherwise you'll have a soft mushy fry. i also forgot to mention that i peeled the potatoes before i cut them


i didn't really carefully peel them though, just a rough shave to get most of the skin off, there were little spots of skin on a few pieces which was cool for a more "earthy" feel
 
#812005 | Tue - Oct 25 2011 - 05:16:02
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Quote (hippie @ Mon - Oct 24 2011 - 22:18:09)
looks ofc, ofc

but you left out that it took 2 hours




Perfection takes time
 
#812006 | Tue - Oct 25 2011 - 05:17:01
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wish we had cod or haddok

we have catfish and talipia YUK YUK YUK!!!!
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