Ingredients with Measurements:
- 1 lb. white fish fillets, cut into thin strips
- 1 lb. shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
- 1/2 tsp. cayenne pepper
- 1 cup cold water
- Vegetable oil, for frying
- Salt and pepper, to taste
For the Tartar Sauce:
- 1 cup mayonnaise
- 1/4 cup sweet pickle relish
- 1 tbsp. lemon juice
- 1 tbsp. chopped fresh parsley
- 1 tsp. Dijon mustard
- Salt and pepper, to taste
Special Equipment Needed:
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
- Paper towels
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, garlic powder, onion powder, paprika, and cayenne pepper.
2. Gradually add the cold water to the dry ingredients, whisking until the batter is smooth and free of lumps.
3. Heat the vegetable oil in a deep fryer or large pot to 375°F.
4. Dip the fish and shrimp into the batter, shaking off any excess.
5. Carefully place the battered fish and shrimp into the hot oil, frying in batches until golden brown and crispy, about 3-4 minutes per batch.
6. Use a slotted spoon or spider strainer to remove the fried fish and shrimp from the oil, and place them on a paper towel-lined plate to drain excess oil.
7. Season the fish and shrimp with salt and pepper to taste.
8. To make the tartar sauce, whisk together the mayonnaise, sweet pickle relish, lemon juice, chopped parsley, Dijon mustard, salt, and pepper in a small bowl.
9. Serve the crispy fish and shrimp chips with the tartar sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Oil temperature: 375°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 540
- Fat: 33g
- Carbohydrates: 36g
- Protein: 25g
- Sodium: 1180mg
Substitutions for ingredients:
- You can use any white fish fillets, such as cod, tilapia, or halibut.
- You can substitute the shrimp with scallops or calamari.
- You can use rice flour or potato starch instead of cornstarch.
Variations:
- You can add different spices to the batter, such as Old Bay seasoning or Cajun seasoning.
- You can serve the fish and shrimp chips with different dipping sauces, such as cocktail sauce or remoulade sauce.
Tips and Tricks:
- Make sure the oil is hot enough before frying the fish and shrimp to ensure a crispy texture.
- Do not overcrowd the fryer or pot, as this will lower the temperature of the oil and result in soggy chips.
- Serve the chips immediately after frying for the best texture.
Storage Instructions:
- Store any leftover fish and shrimp chips in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- To reheat the fish and shrimp chips, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through and crispy.
Presentation Ideas:
- Serve the fish and shrimp chips on a platter with the tartar sauce in a small bowl in the center.
- Garnish the platter with lemon wedges and chopped parsley.
Garnishes:
- Lemon wedges
- Chopped parsley
Pairings:
- Serve the fish and shrimp chips with a cold beer or a crisp white wine, such as Sauvignon Blanc.
Suggested Side Dishes:
- French fries
- Coleslaw
- Grilled vegetables
Troubleshooting Advice:
- If the batter is too thick, add more cold water until it reaches the desired consistency.
- If the fish and shrimp chips are not crispy, make sure the oil is hot enough and that the chips are not overcrowded in the fryer or pot.
Food Safety Advice:
- Make sure the fish and shrimp are fully cooked before serving.
- Use a thermometer to check the internal temperature of the fish and shrimp, which should be 145°F.
Food History:
- Fish and chips is a popular dish in the United Kingdom, dating back to the 19th century.
Flavor Profiles:
- The crispy fish and shrimp chips have a crunchy texture and a savory flavor, while the tartar sauce adds a tangy and creamy element.
Serving Suggestions:
- Serve the fish and shrimp chips as an appetizer or a main course.
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