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home > recipes > seafood > english fish and chips
from US Recipe courtesy Emeril Lagasse, 2002 2 pounds Idaho potatoes, peeled and cut into 1/2-inch thick slices 1 3/4 cups all-purpose flour 1 cup ale or beer 1 large egg, lightly beaten 2 tablespoons milk 2 tablespoons Essence, plus 2 teaspoons, plus more for dusting, recipe follows 1/2 teaspoon baking powder 1/4 teaspoon salt 2 pounds cod or pollack fillets, cut into 4-ounce pieces 6 cups vegetable oil Malt vinegar, accompaniment Heat the oil in a deep fat fryer or large, heavy pot to 350 degrees F. Preheat the oven to 225 degrees F. Fry the potatoes in the oil until golden brown, turning to cook evenly, 4 to 5 minutes. Remove and drain on paper towels. Season with Essence, to taste, and transfer to a baking sheet. Place in the oven to keep warm until ready to serve. In a bowl, combine 1 cup of the flour, the ale, egg, milk, 1 tablespoon Essence, baking powder, and 1/4 teaspoon salt. Whisk to make a smooth batter the consistency of cream, adding more ale, as needed, to thin. (Use the batter as soon as possible after making.) Place the remaining 3/4 cup flour and 2 teaspoons Essence in a shallow dish. Season the fish with the remaining tablespoon of Essence. Dip the fillets first into flour to lightly coat, then into the batter, and back into the flour, shaking to remove any excess. Fry in the oil for until crisp and golden brown, turning, 4 to 5 minutes. Remove and drain on paper towels. Season lightly with salt. Serve immediately with the fried potatoes and malt vinegar. Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. Yield: 4 servings Prep Time: 15 minutes Cook Time: 10 minutes Difficulty: Medium

English Fish and Chips


average rating = 4 stars(4.00003 comments available)
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Recipe Alert This is Found in... Most Emailed Recipes
(posted January 10, 2004)

from US

Recipe courtesy Emeril Lagasse, 2002

2 pounds
Idaho potatoes, peeled and cut into 1/2-inch thick slices
1 3/4 cups
all-purpose flour
1 cup
ale or beer
1 large
egg, lightly beaten
2 tablespoons
milk
2 tablespoons Essence, plus 2 teaspoons, plus more for dusting, recipe follows
1/2 teaspoon
baking powder
1/4 teaspoon
salt
2 pounds
cod or pollack fillets, cut into 4-ounce pieces
6 cups vegetable oil
Malt vinegar, accompaniment

Heat the oil in a
deep fat fryer or large, heavy
pot to 350 degrees F.
Preheat the oven to 225 degrees F.

Fry the potatoes in the oil until golden brown, turning to cook evenly, 4 to
5 minutes. Remove and
drain on paper towels. Season with Essence, to taste,
and transfer to a
baking sheet. Place in the oven to keep warm until ready
to serve. In a bowl,
combine 1 cup of the flour, the ale, egg, milk, 1
tablespoon Essence,
baking powder, and 1/4 teaspoon salt. Whisk to make a
smooth batter the consistency of cream, adding more ale, as needed, to
thin.
(Use the
batter as soon as possible after making.) Place the remaining 3/4
cup
flour and 2 teaspoons Essence in a shallow dish.

Season the
fish with the remaining tablespoon of Essence. Dip the fillets
first into
flour to lightly coat, then into the batter, and back into the
flour, shaking to remove any excess. Fry in the oil for until
crisp and
golden
brown, turning, 4 to 5 minutes. Remove and drain on paper towels.
Season lightly with
salt. Serve immediately with the fried potatoes and malt
vinegar.

Essence (Emeril's Creole
Seasoning):
2 1/2 tablespoons
paprika
2 tablespoons
salt
2 tablespoons
garlic powder
1 tablespoon black pepper
1 tablespoon
onion powder
1 tablespoon
cayenne pepper
1 tablespoon dried leaf
oregano
1 tablespoon dried
thyme

Combine all ingredients thoroughly and store in an airtight jar or
container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
Published by William and Morrow, 1993.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Medium



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+3 comments


from cornwall, United Kingdom wrote:1  0

in english fish and chip shops only salt and malt vinegar is dredged over 'take-away' food, pepper is provided for sit -down customers! pickled onions and mushy peas may accompany.
4 starsSeptember 16, 2006


from London, United States wrote:18  3

I totally agree with Samantha, only Salt and Vinegar are the only additives required, then the hot fish and chips wrapped in newspaper for 10 mins, wonderfull.
rgds chris
5 starsDecember 3, 2004


from LONDON U.K., United States wrote:25  2

Please I hope you don't mind if I say that "English" Fish & chips are never flavoured with any other addatives or dustings or flavourings. Other than SALT & PEPPER" with the exception of BEER in the batter. The more water or beer & less milk will make a crispier lighter batter (just a tip). What made them originaly so tasty & wonderful, in honesty was the fact they were purchased at a Fish & Chip shop. For this reason they were "salt & Vinegared" then & WRAPPED IN PAPER! By the timewe got them home. the salt & vinegar had totally permiated them & they were wonderfull. When you cook & serve at home. The trick is to salt & vinegar the chips when cooked, cover & put in A WARM oven WRAPPED LOOSLY IN PARCHMENT OR PAPER untill you pull the fish out. wonderfull! If you do this with the fish also, 10 mins is the maximum time to leave them really or they will become soft. Regards Sam
3 starsJanuary 10, 2004


 
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