Cod Fish 'N' Chips
Cod Fish 'N' Chips
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1781
- Total Fat
- 26
- Saturated Fat
- 2
- Carbohydrates
- 310
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 59
- Cholesterol
- 98
- Sodium
- 2069
- Total: 2 hr 40 min (includes soaking time)
- Active: 40 min
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1781
- Total Fat
- 26
- Saturated Fat
- 2
- Carbohydrates
- 310
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 59
- Cholesterol
- 98
- Sodium
- 2069
- Total: 2 hr 40 min (includes soaking time)
- Active: 40 min
Ingredients
Fried Fish:
Vegetable oil, for deep-frying
2 1/2 pounds tempura batter mix
6 ounces Pike Naughty Nellie ale, or your favorite brew
2 pounds cod fillets, cut into large chunks
2 cups panko breadcrumbs
Chips:
Vegetable oil, for deep-frying
2 1/2 pounds russet potatoes, julienned, soaked in water for a minimum of 2 hours and up to 24 hours
Kosher salt
Directions
- For the fried fish: Heat the oil in a deep-fryer to 350 degrees F.
- In a large bowl, combine the tempura batter mix and beer. While whisking, slowly add water until a pancake-batter consistency is reached.
- Dip the cod in the batter and then toss in the panko to coat. Fry until the fish is golden brown and beginning to float, 3 to 4 minutes. Drain on paper towels.
- For the chips: Heat the oil in a deep-fryer to 350 degrees F.
- Add the pre-soaked potatoes to the deep-fryer and cook for 3 minutes. Remove the fries and allow to rest for 1 minute. Return the fris to the fryer and cook for an additional minute. Drain on paper towels and season with salt.
- Serve the fried fish with the chips.
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Therese T.
This was the easiest and best tasting recipe I've tried for fish and chips.
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