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deep fried - battered fish

] recipe.ingredients =

  1. ] fish,fillets
    1. ] cod - boneless, skinless fillets, approx 250g/8oz per person
    2. *] options - upgrade - halibut($$$), salmon($$),
    3. ] options - downgrade - pollock, basa, sole,
  2. ] fish batter ( makes enough for 1 KG of fish)
    1. ] 1 cup all-purpose flour
    2. ] 1/2 cup milk
    3. ] 1/2 cup water
    4. ] 1/4 cup baking powder 2 Tablespoons Baking Powder
    5. ]1 teaspoon salt
    6. +] onion salt
    7. +] garlic powder
    8. +] paprika, sweet
    9. +] 1/4 teaspoon tumeric
  3. ] other
    1. ] 3 cups vegetable oil (canola) - for large dutch oven style pot

] recipe.instructions

  1. ] Whisk together batter ingredients in a bowl until smooth.
    1. ] combine all the batter ingredients including the flour, milk, water, baking powder, salt and any optional seasonings you want to try.
  2. + OPTIONAL] Dredge fish in (seasoned) flour prior prior to dipping in batter
    1. ] helps to absorb any moisture on fish -
    2. 2014-12-01 tried without, batter didnt seem to stick to fish as well as it should have, next time try "dredging" in flour first
  3. ] drop battered fish pieces into 350 degree F vegetable oil
    1. *] your going to find that a having thermometer will be very helpful, oil temperature is very important
    2. ] make sure oil is at temp or even slightly higher before putting the fish pieces in
    3. *] IMPORTANT - the temp of the oil will drop (significantly) after putting fish peices into it
    4. *] vegetable oil = i used canola b/c its typically cheap, might be good with more exotic oil like "peanut" or ??? 
  4. ] cook for approx. 10 minutes total, flip peices after 5 minutes
    1. ] time will vary dependant upon thickness of fish. For thin pieces cut two minute off time, for extra thick pieces add two minutes
  5. ] remove from oil and set on payer to dry
    1. ] paper towels, paper bags, OR rack

] other

  1. ] notes =
    1. ] SRC = AllRecipes user __ , original recipe has been MODIFIED
    2. ] a thermometer to keep an eye on the oil temperature - temp seems to drop rapidly once the fish peices are dropped in, goes too low, somewhat hard to control
    3. ] a deep fryer spider - aka metal ? spoon/spatula ? with holes in it you can use to get under your fish pieces and scoop them out of the pot
    4. ]
  2. ] video =
    1. ]
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Details

ID: 386

NAME: fish-and-chips

DESCRIPTION: ] fish & chip restaurant style, deep fried, battered fish, PREP: 10 minutes, COOKING: 40 minutes ADD SIDES: ] chips, ] coleslaw, ] onion rings, ] Deep Fried pickle, ] AOTA

AUTHOR: article.author/s

EDITOR: article.editor/s

PUBLISHER: article.publisher/s

STATUS: Write

PRIORITY: -5

OWNER ID: 75

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