Fish and Chips (Food Network Kitchens) Recipe

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Fish and Chips (Food Network Kitchens)
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Ingredients
20
Count
Nutrition
1543
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Slice the potatoes about 1/16 of an inch thin with a vegetable slicer or mandolin. Transfer to a large bowl and soak in tepid water for 30 minutes.
  2. In a large mixing bowl, whisk together the flour, baking powder, and the 2 teaspoons salt. Pour in the beer and whisk to form a smooth batter. Set aside.
  3. Pat the fish very dry. Cut the fish lengthwise into 1 by 3-inch strips.
  4. Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep frying thermometer inserted in the oil registers 360 degrees F. While the oil heats, drain and spin the potatoes dry in a salad spinner. Spread them out on a pan and pat completely dry with paper towels.
  5. Preheat the oven to 200 degrees F. Working in small batches, fry the potatoes until golden brown, about 2 to 2 1/2 minutes. With a slotted spoon, carefully transfer the chips to a paper towel-lined pan to drain. Season with fine salt to taste. (Make sure to let the oil come back to 360 degrees before frying each batch.) Transfer the potatoes to the oven to keep warm.
  6. Season the fish with the salt and pepper. Working in batches, dip the fish strips in the batter to coat evenly. Carefully add to the oil. Fry the fish, turning once, until golden and crisp, about 3 to 4 minutes. Transfer to a paper towel-lined pan to drain. Keep the fish warm on a heatproof platter in the oven while you fry the remaining fish. (Just like with the potatoes, make sure the oil returns to temperature before adding more fish.)
  7. Serve the fish with the chips and malt vinegar and/or tartar sauce.
  8. Cook's Note: For a thicker and puffier crust on the fish, dredge the strips in flour, pat off the excess and then dip in the batter. Do not fry too many pieces of fish at once or the oil temperature will drop too low and the fish will be greasy.
  9. In a small mixing bowl, stir together the mayonnaise, capers, cornichons, parsley, lemon juice, tarragon, lemon zest, hot sauce, and scallion. Refrigerate for 30 minutes for the flavors to come together. Serve.
  10. Yield: about 1 1/4 cups
  11. Copyright 2001 Television Food Network, G.P. All rights reserved
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1542.86 Kcal (6460 kJ)
Calories from fat 684.54 Kcal
% Daily Value*
Total Fat 76.06g 117%
Cholesterol 127.18mg 42%
Sodium 1106.91mg 46%
Potassium 2070.12mg 44%
Total Carbs 109.83g 37%
Sugars 22.53g 90%
Dietary Fiber 15.73g 63%
Protein 78.3g 157%
Vitamin C 168.8mg 281%
Vitamin A 26.6mg 887%
Iron 9.9mg 55%
Calcium 374.6mg 37%
Amount Per 100 g
Calories 373.81 Kcal (1565 kJ)
Calories from fat 165.85 Kcal
% Daily Value*
Total Fat 18.43g 117%
Cholesterol 30.81mg 42%
Sodium 268.19mg 46%
Potassium 501.56mg 44%
Total Carbs 26.61g 37%
Sugars 5.46g 90%
Dietary Fiber 3.81g 63%
Protein 18.97g 157%
Vitamin C 40.9mg 281%
Vitamin A 6.4mg 887%
Iron 2.4mg 55%
Calcium 90.8mg 37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 36.4
    Points
  • 37
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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