Mom’s Fish and Chips

20 Oct

Mr. Delish and I were invited over to my Mom and Dad’s last night for dinner as we usually are, at least once or twice a week. My Mom always makes fabulous dinners and I am always excited to go there because I know she will me making something great, however last night’s dinner took the cake! So much so, that I decided to snap a few pictures and share it on my blog. I’m sneaky that way.

This recipe for battered and fried fish was originally from a family friend, but my own family has been making it for years. The best thing about this batter is that it results in a very light and crisp coating, not the thick, gooey, bread like batter that I absolutely despise. This recipe is all about the fish, which is how it should be! Oh, and it’s also all about the tartar sauce, because really, life should be about mayonnaise based sauces.

See the batter? Nice and thin. That means it’s going to be a very light coating on the fish.

Yummy fried goodness. The thing about fish and chips is that it needs to be eaten right away after you take it out of the fryer, you don’t want to let it sit around and get soggy. This is not a meal that you want to make and try to have everyone eating at the same time. What we do, is gather around in the kitchen while my mom cooks and attack like vultures when she takes something out of the fryer.

All crispy and ready to eat.

Gotta have the tartar sauce!

See, light coating and flaky, moist fish in the center. Yum. I’m still full. WHICH reminds me…no one came to roll me out of bed this morning!

Make. This. Tonight.

Do. It. Now.

You won’t be disappointed. Except maybe the next day when your skinny jeans don’t fit, but that’s what yoga pants are for, right?

Mom’s Fish and Chips:
Serves about 6

1 cup Flour
2 tsp Baking Powder
1/2 tsp Salt
1 1/2 Water
6 Russet Potatoes
2 Medium Halibut or Cod filets, cut into chunks.
Vegetable Oil for frying

In a large bowl, whisk together the flour, baking powder and salt. Gradually add the water until the batter is combined but is quite thin, you might not need all of the water. Set aside.

Peel your potatoes completely and rinse them off. Slice them thinly with a mandolin or as thinly as possible with a knife. Place them in a bowl of cold water. When you’re done remove the potatoes from the water to a large towel or stack of paper towels, and dry them off completely. If they have residual water on them, you will end up with your oil splattering and that is dangerous! Set the dried potato slices aside until you’re ready to cook.

In a large heavy bottomed pot, pour enough vegetable oil to come about 3 inches up the side of the pot. Heat over medium high heat until a thermometer reads 375 degrees.

 Drop the fish into the batter and remove with a slotted spoon, allowing some of the excess batter to drip off. Carefully drop the battered fish into the hot oil. Fry the fish and chips in batches until golden brown about 5-7 minutes for fish and 3-5 minutes for the chips. Remove to a stack of paper towels to cool slightly before chowing down.

Serve with tartar sauce!

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