My husband and I love fish and chips (more the fish than the chips). We are tired of doing eat in or take out and being disappointed with tiny pces of fish in either greasy or thick batter.
I bought some nice pieces of halibut and cod and am having a fish fry next Friday for 10. I have a couple of questions and then have picked some recipes based on people who can be trustworthy. Looking for any advice!
1. Do you half the fish on the "equator" to make two thinner pces because the halibut can be thick?
2. What is a good recipe for batter?
I have read some..with beer, without beer, flour, cornstarch, etc
http://www.cbsnews.com/2100-500171_16... (This one is from A Salt and Battery supposedly, but I remember them putting some orange food colouring in the batter to make it golden)
2 cups or 8 ounces all-purpose flour plus 1 cup extra for dusting fish
Pinch of salt
1 teaspoon baking powder
5 fluid ounces seltzer (half a can) 1/2 cup plus 2 tablespoons
5 fluid ounces beer (I like Boddingtons ale) 1/2 cup plus 2 tablespoons vegetable oil for the fryer
4 filets of cod or pollock 6 ounces each
Preheat fryer 375 degrees.
Combine 2 cups flour, pinch of salt, and 1 teaspoon of baking powder in a medium bowl. In a separate bowl, combine seltzer and beer and start with one cup liquid, whisk into dry ingredients. Batter should be the consistency of heavy cream, add more beer seltzer mixture until you get the right consistency, keep batter chilled until use. Put 1 cup flour in a shallow bowl or plate and coat your fish completely in flour, then dip fish in batter allowing the excess to drip back into the bowl. Fry fish in the fryer until done. Serve with malt vinegar.
This is Bobby Flay's:
Canola or Peanut oil
2 cups all-purpose flour, plus 1 cup for dredging
Salt and freshly ground black pepper
2 cups beer
3 large egg whites, beaten to stiff peaks
3 pounds cod or haddock, cut into 6-ounce pieces
Lemon-Habanero Tartar Sauce, recipe follows
Then, there's Alton Brown
America's Test Kitchen