Ingredients with Measurements:
- 2 lbs of cod fillets
- 2 cups of all-purpose flour
- 1 tsp of baking powder
- 1 tsp of salt
- 1 tsp of black pepper
- 1 tsp of garlic powder
- 1 tsp of paprika
- 1 egg
- 1 cup of beer
- 4 large potatoes
- 1 cup of vegetable oil
- 1 cup of mayonnaise
- 1 tbsp of curry powder
- 1 tbsp of honey
- 1 tbsp of lemon juice
- Salt and pepper to taste
Special equipment needed:
- Deep fryer or large pot
- Wire rack
- Blender or food processor
Step-by-step instructions:
1. Preheat the deep fryer or large pot with vegetable oil to 375°F.
2. Peel and cut the potatoes into thick slices or wedges. Rinse them under cold water and pat them dry with a paper towel.
3. In a large bowl, mix the flour, baking powder, salt, black pepper, garlic powder, and paprika.
4. In a separate bowl, whisk the egg and beer together.
5. Dip each cod fillet into the flour mixture, then into the beer mixture, and then back into the flour mixture.
6. Shake off any excess flour and carefully place the coated cod fillets into the hot oil. Fry them for 5-7 minutes or until golden brown and crispy.
7. Use a slotted spoon or tongs to remove the fish from the oil and place them on a wire rack to drain any excess oil.
8. In a blender or food processor, combine the mayonnaise, curry powder, honey, and lemon juice. Blend until smooth and creamy. Season with salt and pepper to taste.
9. Fry the potatoes in the same oil for 5-7 minutes or until golden brown and crispy.
10. Use a slotted spoon or tongs to remove the potatoes from the oil and place them on a wire rack to drain any excess oil.
11. Serve the fish and chips hot with the curry sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 850
Fat: 50g
Carbohydrates: 70g
Protein: 30g
Substitutions for ingredients:
- Cod fillets can be substituted with any white fish such as haddock or tilapia.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Curry powder can be substituted with garam masala or cumin powder.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add a pinch of cayenne pepper to the flour mixture for a spicy kick.
- Use sweet potato instead of regular potatoes for a healthier option.
- Serve the fish and chips with tartar sauce or ketchup instead of curry sauce.
Tips and tricks:
- Pat the fish dry with a paper towel before coating it in the flour mixture to ensure the coating sticks well.
- Do not overcrowd the fryer or pot with too many fish fillets or potatoes at once, as this will lower the temperature of the oil and result in soggy food.
- Use a wire rack to drain any excess oil from the fish and chips, which will help them stay crispy.
Storage instructions:
- Store any leftover fish and chips in an airtight container in the refrigerator for up to 2 days.
- Reheat the fish and chips in the oven at 350°F for 10-15 minutes or until heated through.
Reheating instructions:
- To reheat the fish and chips, place them on a baking sheet and bake them in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the fish and chips on a large platter with the curry sauce in a small bowl in the center.
- Garnish the fish and chips with fresh parsley or cilantro for a pop of color.
Garnishes:
- Fresh parsley or cilantro
- Lemon wedges
- Pickles
Pairings:
- Serve the fish and chips with a cold beer or a glass of white wine.
Suggested side dishes:
- Coleslaw
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the fish or potatoes are not crispy enough, increase the temperature of the oil or fry them for a few more minutes.
- If the fish or potatoes are too greasy, make sure to drain them well on a wire rack before serving.
Food safety advice:
- Make sure the oil is hot enough before frying the fish and potatoes to prevent them from absorbing too much oil.
- Use a thermometer to check the temperature of the oil and make sure it stays between 350°F and 375°F.
- Do not leave the hot oil unattended and keep children and pets away from the fryer or pot.
Food history:
- Fish and chips is a traditional British dish that originated in the 19th century. It became popular among working-class communities as a cheap and filling meal.
Flavor profiles:
- The fish and chips are crispy and savory, with a hint of garlic and paprika. The curry sauce is creamy and slightly sweet, with a spicy kick from the curry powder.
Serving suggestions:
- Serve the fish and chips with a side of coleslaw and a cold beer for a classic British pub meal.
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Region: British