This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
English-Style Fish And Chips With Tartar Sauce
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This recipe is for a classic English fish and chips dish, complete with a homemade tartar sauce. Serve the crispy fish and fries with malt vinegar and the tartar sauce.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
ingredients
Vegetable oil, for deep frying
4 large russet potatoes
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 large egg, lightly beaten
1 can (12 ounce size) soda water
1/2 cup rice flour, for dredging
2 cod or haddock fillets, cut in half on an angle
malt vinegar, for serving
Tartar Sauce
1 cup mayonnaise
1 tablespoon chopped capers
1 tablespoon chopped cornichons
2 tablespoons finely chopped flat-leaf parsley
1/2 lemon, juiced
1 dash hot sauce
directions
Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot.
Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point.
Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
Crank the oil temperature up to 375 degrees F.
In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt.
Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
For Tartar Sauce: In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry.
added by
sunnysouthern
nutrition data
901 calories, 50 grams fat, 87 grams carbohydrates, 32 grams protein per serving.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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reviews & comments
March 30, 2021
I don't like fish that much but THIS. I LOVE and it will be on weekly menu!!! Thanks!!!
December 29, 2010
I made this last night for my family. I was looking for this style fish and chips. It came out great. It was not difficult to make. Just what I was looking for. My daughter even ate it and she hates fish. I will definitely make this again. Thanks for the recipe.
November 17, 2009
Simple to make and oh so yummy. I used Pollock instead of haddock and it was delish! Batter flavor is excellent and the fish turned out creamy! I will absolutely make this again!
May 26, 2007
I just finished this meal---and it was delicious! I didn't have soda water, so I used beer. The rice flour really makes a difference! If you like fish and chips, this is the recipe for you!