Ingredients with Measurements:
- 1 lb. cod fillets
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 cup beer
- 1 egg
- 1/2 cup almond meal
- 1/2 cup panko breadcrumbs
- 1/4 cup vegetable oil
- 4 large potatoes, cut into wedges
- Salt and pepper to taste
- Lemon wedges for serving
Special equipment needed:
- Deep-fryer or large pot for frying
- Baking sheet
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together the flour, baking powder, salt, and black pepper. Add the beer and egg, and whisk until smooth.
3. In a separate bowl, mix together the almond meal and panko breadcrumbs.
4. Cut the cod fillets into strips, about 1 inch wide.
5. Dip each fish strip into the beer batter, then coat with the almond-panko mixture.
6. Heat the vegetable oil in a deep-fryer or large pot over medium-high heat.
7. Fry the fish strips in batches until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and place on a wire rack to drain excess oil.
8. While the fish is frying, toss the potato wedges with salt, pepper, and a drizzle of vegetable oil. Spread them out on the prepared baking sheet and bake for 25-30 minutes, or until crispy and golden brown.
9. Serve the fish and chips with lemon wedges on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Preheat oven to 400°F
- Fry fish at medium-high heat
Serving size:
- Serves 4
Nutritional information:
- Calories per serving: 540
- Fat: 24g
- Carbohydrates: 50g
- Protein: 29g
Substitutions for ingredients:
- Any white fish can be used instead of cod
- Gluten-free flour can be used instead of all-purpose flour
- Gluten-free breadcrumbs can be used instead of panko breadcrumbs
- Sweet potatoes can be used instead of regular potatoes
Variations:
- Add spices to the batter for extra flavor, such as paprika or cayenne pepper
- Serve with tartar sauce or aioli for dipping
- Use different types of nuts for the crust, such as pecans or walnuts
Tips and tricks:
- Make sure the oil is hot enough before frying the fish to ensure a crispy crust
- Drain excess oil from the fish on a wire rack to prevent it from getting soggy
- Cut the potatoes into uniform wedges for even cooking
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the fish and chips on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the fish and chips on a platter with lemon wedges and a sprinkle of chopped parsley for garnish.
Garnishes:
- Lemon wedges
- Chopped parsley
Pairings:
- Serve with a cold beer or a glass of white wine
Suggested side dishes:
- Coleslaw
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the batter is too thick, add a little more beer to thin it out
- If the fish is not crispy enough, increase the heat of the oil or fry for a little longer
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Fish and chips is a classic British dish that originated in the 19th century. It became popular as a cheap and filling meal for the working class.
Flavor profiles:
- Crispy, nutty, savory, and slightly salty
Serving suggestions:
- Serve hot and crispy for the best flavor and texture.
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