Ingredients with Measurements:
- 2 Goldeye fish fillets
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 cup cold beer
- 1 egg
- 2 cups vegetable oil
- 4 medium-sized potatoes, cut into fries
- Salt and pepper to taste
Special equipment needed:
- Deep fryer or large pot
- Slotted spoon
- Baking sheet
- Paper towels
Step-by-step instructions:
1. Preheat the deep fryer or large pot with vegetable oil to 375°F.
2. In a large bowl, mix together flour, baking powder, salt, black pepper, paprika, garlic powder, onion powder, dried thyme, dried oregano, and cayenne pepper.
3. In a separate bowl, whisk together the cold beer and egg.
4. Add the beer mixture to the flour mixture and whisk until smooth.
5. Dip each Goldeye fish fillet into the batter, making sure it is fully coated.
6. Carefully place the battered fish fillets into the hot oil and fry for 5-7 minutes or until golden brown and crispy.
7. Remove the fish fillets from the oil using a slotted spoon and place them on a baking sheet lined with paper towels to drain excess oil.
8. In the same oil, fry the cut potatoes until golden brown and crispy.
9. Remove the fries from the oil and place them on a baking sheet lined with paper towels to drain excess oil.
10. Season the fries with salt and pepper to taste.
11. Serve the Goldeye fish and chips hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Preheat the deep fryer or large pot with vegetable oil to 375°F.
Serving size:
This recipe serves 2-4 people.
Nutritional information:
Calories: 650
Fat: 35g
Carbohydrates: 55g
Protein: 25g
Substitutions for ingredients:
- Goldeye fish fillets can be substituted with any other white fish fillets.
- All-purpose flour can be substituted with gluten-free flour or cornstarch.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add lemon zest to the batter for a citrusy flavor.
- Use sweet potatoes instead of regular potatoes for a healthier option.
- Serve with tartar sauce, ketchup, or aioli for dipping.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure crispy fish and chips.
- Do not overcrowd the fryer or pot with too many fish fillets or fries at once.
- Pat the fish fillets dry with paper towels before dipping them in the batter to ensure the batter sticks well.
Storage instructions:
Store any leftover fish and chips in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat leftover fish and chips in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the Goldeye fish and chips on a large platter with lemon wedges and your favorite dipping sauce.
Garnishes:
Garnish with chopped parsley or green onions for a pop of color.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with coleslaw or a side salad for a balanced meal.
Troubleshooting advice:
- If the batter is too thick, add more beer until the desired consistency is achieved.
- If the fish fillets are not crispy, make sure the oil is hot enough and fry for a few more minutes.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the fish fillets are fully cooked before serving.
Food history:
Fish and chips originated in England in the 19th century and quickly became a popular dish in many countries, including Canada.
Flavor profiles:
The Goldeye fish and chips have a crispy, golden exterior with a tender and flaky interior. The batter is seasoned with a blend of herbs and spices for a flavorful kick.
Serving suggestions:
Serve the Goldeye fish and chips with a side of tartar sauce, ketchup, or aioli for dipping.
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Region: British