11-29-2005, 06:20 PM
Hi Melissa and welcome to Britnet.
Maczippy posted a fish and chip recipe too, though I couldn't find the pork pie one either.
Andrew's are star when it comes to recipes
Here it is
Batter ingredients
3/4 cup (3oz) all purpose (plain) flour
3/4 cup (3oz) cornstarch (cornflour)
1/2 tspn baking soda
1 tablespoon of powdered sugar (icing/confectioners)
2 tspns sea salt
1/4 tspn ground white pepper
1/2 tspn powdered garlic
1/4 tspn paprika
1/4 tspn dried dill
1/4 tspn dried thyme
1/2 tspn finely grated lemon zest (I sometimes use a ginger grater)
1/2-3/4 cup (4-6floz) good quality dark strong beer
1/2 cup (4floz) plus 1-2 tablespoons water (if needed)
Fish
This will be more than enough to coat 1 1/2 lbs of cod/halibut or similar firm white fish(I sometimes use roughy).
I usually cut the fish into 2 inch wide goujouns (strips) for easier handling and better cooking.
Batter
In a large bowl combine and mix all the dry ingredients.
Stir in the beer and add enough water to make a light batter, the consistency of the which should be similar to a crepe batter (not too runny). Whisk/mix well and let stand for about 30 minutes or so.
Cooking
You'll need about 5 inch's of peanut oil in a deep heavy pot (or use a deep fryer) and bring it up to 375 degrees (190c).
DO NOT LEAVE HOT OIL OR POTS HEATING OIL UNATTENDED. KEEP THIS STUFF AWAY FROM CHILDREN.
Dip the pieces of fish, one at a time, into the batter to coat them well, shake off any excess and carefully add to the hot oil a few pieces at a time and fry, turning if required until golden brown (making sure they don't stick together). About 3 1/2 minutes.
Do not try and cook too many at one time otherwise you compromise the oil temperature and the batter could go soggy.
Drain on baking racks over paper towels, and keep warm in a low ELECTRIC oven until all cooked. If you have a GAS oven, simply
lightly cover the fish with a sheet of paper towel to keep warm.
Gas oven are very humid and thus give off quite a bit of moisture which will render the batter soft...
Serve with chips.
If you're really interested, here's how I make chips/french fries.
To serve 3/4
2lbs of large russet potatoes. (The older the better)
Peel potatoes and cut into desired chip size (you should know what you like!).
Place potatoes in a big bowl of lightly salted COLD water and leave for about an hour, changing the water twice in this time.
Heat a deep fat fryer to 320 degrees.
Drain chips/fires, and dry thoroughly on a clean tea towel.
If you have a basket you can use, so much the better, make sure that you do not over fill basket so as not to cause oil to rise over the edge of the pot. If you have a domestic deep fryer (De Longhi whatever), it will tell you how much food/basket ratio.
Cook chips until they're "straw" coloured and very pale.
Remove from the pan and drain. (This can actually be done the day before, just refrigerate the cooled/drained fries until needed)
Using the same oil and pot, increase the heat of the oil to 375 degrees.
Carefully add the parcooked fries to the oil and cook until puffy and golden brown - this will take very little time. Drain, season and server with the above (or with anything else for that matter - mayonnaise..mmmmm)
Maczippy posted a fish and chip recipe too, though I couldn't find the pork pie one either.
Andrew's are star when it comes to recipes
Here it is
Batter ingredients
3/4 cup (3oz) all purpose (plain) flour
3/4 cup (3oz) cornstarch (cornflour)
1/2 tspn baking soda
1 tablespoon of powdered sugar (icing/confectioners)
2 tspns sea salt
1/4 tspn ground white pepper
1/2 tspn powdered garlic
1/4 tspn paprika
1/4 tspn dried dill
1/4 tspn dried thyme
1/2 tspn finely grated lemon zest (I sometimes use a ginger grater)
1/2-3/4 cup (4-6floz) good quality dark strong beer
1/2 cup (4floz) plus 1-2 tablespoons water (if needed)
Fish
This will be more than enough to coat 1 1/2 lbs of cod/halibut or similar firm white fish(I sometimes use roughy).
I usually cut the fish into 2 inch wide goujouns (strips) for easier handling and better cooking.
Batter
In a large bowl combine and mix all the dry ingredients.
Stir in the beer and add enough water to make a light batter, the consistency of the which should be similar to a crepe batter (not too runny). Whisk/mix well and let stand for about 30 minutes or so.
Cooking
You'll need about 5 inch's of peanut oil in a deep heavy pot (or use a deep fryer) and bring it up to 375 degrees (190c).
DO NOT LEAVE HOT OIL OR POTS HEATING OIL UNATTENDED. KEEP THIS STUFF AWAY FROM CHILDREN.
Dip the pieces of fish, one at a time, into the batter to coat them well, shake off any excess and carefully add to the hot oil a few pieces at a time and fry, turning if required until golden brown (making sure they don't stick together). About 3 1/2 minutes.
Do not try and cook too many at one time otherwise you compromise the oil temperature and the batter could go soggy.
Drain on baking racks over paper towels, and keep warm in a low ELECTRIC oven until all cooked. If you have a GAS oven, simply
lightly cover the fish with a sheet of paper towel to keep warm.
Gas oven are very humid and thus give off quite a bit of moisture which will render the batter soft...
Serve with chips.
If you're really interested, here's how I make chips/french fries.
To serve 3/4
2lbs of large russet potatoes. (The older the better)
Peel potatoes and cut into desired chip size (you should know what you like!).
Place potatoes in a big bowl of lightly salted COLD water and leave for about an hour, changing the water twice in this time.
Heat a deep fat fryer to 320 degrees.
Drain chips/fires, and dry thoroughly on a clean tea towel.
If you have a basket you can use, so much the better, make sure that you do not over fill basket so as not to cause oil to rise over the edge of the pot. If you have a domestic deep fryer (De Longhi whatever), it will tell you how much food/basket ratio.
Cook chips until they're "straw" coloured and very pale.
Remove from the pan and drain. (This can actually be done the day before, just refrigerate the cooled/drained fries until needed)
Using the same oil and pot, increase the heat of the oil to 375 degrees.
Carefully add the parcooked fries to the oil and cook until puffy and golden brown - this will take very little time. Drain, season and server with the above (or with anything else for that matter - mayonnaise..mmmmm)