Fish n chips

MikeFishes · Post by **MikeFishes** » Fri Jul 27, 2007 6:45 pm

What's a good recipie for Fish n Chips? Well, fried fish.

We have some Ling cod and halibut that we've tried to make fried fish out of, but it didn't turn out so well. The batter didn't stick to the fish well. And it wasn't as thick as you would think it should be. Any suggestions?

gpc · Post by **gpc** » Sun Jul 29, 2007 9:28 pm

I had a pretty tough time when I first started frying fish but you learn pretty quick. Try going to the grocery store and buying one of those pre mixed fry batter, just to get the hang of it . Also what did you dip your fish in before you rolled them in the fry mix? I like beer batter the best, but is pretty easy to screw up, or at least for me anyway lol

MikeFishes · Post by **MikeFishes** » Mon Jul 30, 2007 12:28 am

gpc wrote:I had a pretty tough time when I first started frying fish but you learn pretty quick. Try going to the grocery store and buying one of those pre mixed fry batter, just to get the hang of it . Also what did you dip your fish in before you rolled them in the fry mix? I like beer batter the best, but is pretty easy to screw up, or at least for me anyway lol

I had some good luck doing the dry battered fish. You know, Dip the fish first in flour, then egg (or buttermilk) then breadcrumbs. I do that with chicken and it's quite good. But I was hoping for a good way to cook using a wet batter. Should I be putting the fish in flour first, like with the dry? I do know that on Good Eats, the guy there sit's his batter overnight in the fridge. Maybe that will help.

gpc · Post by **gpc** » Mon Jul 30, 2007 3:58 pm

Mikey wrote:
gpc wrote:I had a pretty tough time when I first started frying fish but you learn pretty quick. Try going to the grocery store and buying one of those pre mixed fry batter, just to get the hang of it . Also what did you dip your fish in before you rolled them in the fry mix? I like beer batter the best, but is pretty easy to screw up, or at least for me anyway lol
I had some good luck doing the dry battered fish. You know, Dip the fish first in flour, then egg (or buttermilk) then breadcrumbs. I do that with chicken and it's quite good. But I was hoping for a good way to cook using a wet batter. Should I be putting the fish in flour first, like with the dry? I do know that on Good Eats, the guy there sit's his batter overnight in the fridge. Maybe that will help.

By wet batter do you mean like beer batter? I just put the fish or shrimp right in the beer batter.

beerman1981 · Post by **beerman1981** » Mon Jul 30, 2007 7:43 pm

I posted a recipe for beer battered fish in this forum, and it is the same as 'fish and chips.' It is a nice thick batter. Put your fish in the batter, heat up the oil, put in the fish and they will golden up nice and fast... Check the recipe out, it's really yummy!!!:chef:

littleriver · Post by **littleriver** » Tue Jul 31, 2007 12:39 pm

One of the stars on the Food Network is "Bobby Flay"...

he did a cookoff (called a throwdown) with the best fish and chips
resaurantuer in NYC the other night....

if you get the food network you might be watching for this particular throwdown I'm sure they'll
run it again.......

I picked up a couple of important points, but can't remember it all.....

very important to control the temperature of the oil.........

you want 375F for the fish and about 325 to 350 for the chips....

fish will take about 4 to 5 minutes to cook assuming a reasonable thickness..

if you make the fillets thicker it will take longer and the outside will be very dark brown or black...

another point, and this one surprised me, is you roll the fillet in flour (just plain old all purpose flour) before dredging in the beer batter...........

beer batter is a mix of beer, all purpose flour, and eggs......... there are other minor ingredients you can add but

exact consistency is the most important thing........

the show wouldn't go into exact proportions of each ingredient but with a little experimentation you should be able to get close...

it should be runny but still thick enough to stick to the fillet.....

looks like one of those things that you're just going to have to learn with a little practice.......

personally I'm getting a little too old and way too thick around the middle to be able to eat the fryed stuff anymore...

I prepare all my fish Court Boullion (pronounced "core booyon") Style and/or seared and poached these days...

MikeFishes · Post by **MikeFishes** » Wed Aug 15, 2007 12:00 am

beerman1981 wrote:I posted a recipe for beer battered fish in this forum, and it is the same as 'fish and chips.' It is a nice thick batter. Put your fish in the batter, heat up the oil, put in the fish and they will golden up nice and fast... Check the recipe out, it's really yummy!!!:chef:

Cool, I might have to try that out. I found that recipie that I was talking about earlier. The one from Good Eats by Alton Brown. Here it is:
http://www.foodnetwork.com/food/recipes ... 24,00.html
It's pretty simular to yours. I have enough fish still to try both. Getting hungry again, and it's too late to eat anything. =p~

Paul & Sammi · Post by **Paul & Sammi** » Thu Aug 16, 2007 1:33 pm

My secret recipe: Krusteaz Buttermilk Pancake mix. Mix with water to the same thickness as you would for pancakes. Be sure to shake all the water off the fillets, or pat them dry. (the secret to making any coating stick) Dip fillets in batter, shake off the excess and into the hot oil they go. It makes an excellent coating for fish and chips this way, and is good as a dry coating when baking fish or birds too.

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