Fish and Chips
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
4 |
large |
russet potatoes -- sliced in 1/2 inch strips |
|
1 |
pound |
cod -- cut into 2x1/2 inch pieces |
|
1 1/2 |
cups |
all-purpose flour -- divided |
|
1/2 |
cup |
cornstarch |
|
1 |
teaspoon |
baking powder |
|
1/2 |
teaspoon |
paprika |
|
1/2 |
teaspoon |
salt |
|
1 1/2 |
cups |
beer -- cold |
|
vegetable oil |
| Heat oven to 200°F. Dry potatoes off thoroughly. Put them on a rack and let them sit for 30 minutes. In a heavy pot or Dutch oven heat enough vegetable oil to make 2 inches in height to 320°F. Cook potatoes in batches for 2 to 3 minutes. Potatoes are not fully cooked and are just barely browned. Remove from oil and place on rack to drain. Put 1/2 cup flour on plate. Mix remaining flour, cornstarch, baking powder, paprika, and salt together in large bowl. Add the beer and stir until there are no lumps. Let the batter sit in a refrigerator for at least 15 minutes. Raise the heat of the oil to 375°F. Return the fries to the oil and cook for 2 to 3 minutes or until golden brown. Remove from oil and place on rack to drain. Put in oven to keep warm. Let the oil come back to 350°F. Pat the fish dry. Dredge in flour. Dip fish in batter and cook in oil 2 to 3 minutes per side or until golden brown. Remove to rack to drain. Can be served with tartar sauce or ketchup. Recipes for both are in the Spices and Sauces section. Makes 4 servings. |
| Per Serving: 422 Calories; 1g Fat (3.0% calories from fat); 27g Protein; 68g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol; 461mg Sodium. Exchanges: 4 Grain (Starch); 2 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates. |