Season 5 Episode 1 | Ginger Beer Battered Fish & Chips Recipe

by Halalfoodhunt Jul 31, 2015


Halalfoodhunt   fish and chips

When you can’t decide what to choose from the many varieties of Fish & Chips from a certain menu, go do some grocery shopping to whip up your own version of Fish & Chips.

Serves 4

Ingredients

Fish Fillets

  • 2 Pieces Fillets of white fish cod or haddock
  • 3/4 Cup Plain Flour
  • 1 Tablespoon Cayenne Pepper
  • 1 Teaspoon Baking Powder
  • 1/4 Cup + 2 Tablespoon Ginger Beer (about less than half the can)
  • Salt and Pepper 

Chips

  • 2 Large Russet Potatoes peeled and cut into medium chips size
  • Salt and Pepper 
  • Sunflower Oil 

Instructions

Fish Fillets

  1. Add a little salt to the fish fillets and put them back in the fridge for 15 minutes.
  2. Add flour, cayenne pepper, baking powder, salt and pepper together in a bowl.
  3. Gradually add and stir in ginger beer using a whisk to the dry ingredients, creating a smooth and thick paste similar to the consistency of double cream.
  4. Set aside for 10 minutes in the fridge before frying.
  5. Heat a pan with sunflower oil deep enough to cover the fish.
  6. Take the fish and batter out of the fridge.
  7. Coat the fish fillets In a separate bowl with 1/2 cup of flour.
  8. Remove the excess flour from the fish, then dip the fish in the batter, coating it well.
  9. Fry on each side for about 3 to 4 minutes, or until golden brown.

Chips

  1. Peel potatoes on the sides, leaving the ends with the skin on.
  2. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
  3. Soak potatoes fully submerged in a large bowl for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
  4. Heat a heavy stock pot
  5. Remove potatoes from the water, and pat dry to remove excess water.
  6. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes.
  7. Par cook until potatoes are light brown, 5 to 7 minutes.
  8. Remove potatoes, gently shaking off excess oil and let drain on rack.
  9. Repeat until all of the potatoes are par cooked.
  10. Raise heat of oil.
  11. Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes.
  12. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper.
  13. Repeat until all potatoes are cooked.

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