Fish & Chips (without the chips)
Really good! Definitely would make it again, just adding more salt to the batter. The cached recipe from Tyler Florence (Food Network) recipe I made called for all-purpose flour, but the non-cached one calls for rice flour.
Vegetable oil, for deep frying
2 cups all-purpose flour (which I used - another recipe called for rice flour)
1 tablespoon baking powder
3 teaspoons salt, plus more for seasoning
½ teaspoon freshly ground black pepper, plus more for seasoning
14-16 oz soda water
1 large egg, lightly beaten
2 (8-ounce) cod, cut in half on an angle
½ cup rice flour, for dredging
2 cups all-purpose flour (which I used - another recipe called for rice flour)
1 tablespoon baking powder
3 teaspoons salt, plus more for seasoning
½ teaspoon freshly ground black pepper, plus more for seasoning
14-16 oz soda water
1 large egg, lightly beaten
2 (8-ounce) cod, cut in half on an angle
½ cup rice flour, for dredging
- Heat 3 inches of the oil in a deep fryer to 375 degrees F. Alternatively, use a deep heavy skillet.
- In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. 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 lower the battered fish into the bubbling oil 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.
