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VIDEORECIPE Fresh Fish And Chips That Will Make You Happy
Try this fish and chips recipe for a satisfyingly fresh dish
Ingredients
- 3 russet potatoes (cut into fried)
- canola oil (for frying)
- 1 teaspoon kosher salt (to taste plus more)
- 2 lb cod fillets
- freshly ground black pepper
- 101⁄2 Cup to taste cups all-purpose flour(divided)
- 1 teaspoon baking soda
- 1 bottle beer
- fresh parsley(chopped)-for garnish
- 1 lemon(cut into wedges)-for serving
- tartar sauce-for serving
- ketchup-for serving
- malt vinegar-for serving
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Directions
Add the potatoes to a bowl of cold water to remove excess starch and prevent discoloration.
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Drain the potatoes and blot dry thoroughly with paper towels.
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Pour oil to a depth of 6 inches (15 cm) in a large heavy pot. Heat over medium-high heat until oil reaches 325˚F (160˚C). Working in batches, fry the potatoes in the hot oil for about 5 minutes, or until pale golden. With a slotted spoon or spider, transfer to a wire rack to drain. Season with salt.
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Increase the heat to high. When the oil temperature reaches 375˚F (190˚C), return the fries to the pot and fry until golden brown. Transfer to the rack to drain again and season with more salt.
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Reduce the heat to medium-high to let the oil temperature reduce to 350˚F (180˚C).Pat the cod fillets dry with a paper towel. Season all over with salt and pepper.
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Add 1 cup (125 G) of flour to a plate. Dredge the cod in the flour, shaking off any excess.
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In a large bowl, whisk to combine the remaining 1½ cups (185 G) of flour, 1 teaspoon salt, and baking powder. Gradually add the beer, whisking until smooth.Dip the dredged cod in the batter, turning to coat completely.
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Fry the cod in the hot oil until golden brown on all sides, 3-5 minutes. Transfer to a wire rack to drain for 3 minutes. Season with salt.
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Garnish the fish and chips with parsley and serve with lemon wedges, tartar sauce, ketchup, and malt vinegar.Enjoy!
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