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Quest 77: Fish n Chips


Fish n Chips is something I quite enjoyed when I went to London back in 2007. Fish in general has taken on more of a baked tendency since I was diagnosed. Since Link has been doing a significant amount of fishing lately, it's time for another fish recipe. Today we are going to do some deep frying. GF deep frying is something I haven't done in some time, so let's get started!

Gear!

Vegetable oil - for frying

Chips
3 large russet potatoes
2 t. olive oil
2 t. red pepper flakes
1 t. course salt
1 t. ground pepper

Fish
2 cups sweet rice flour
1 T. baking powder
3 t. salt
1 t. black pepper
1 12 oz can ginger ale
1 egg
1 lb cod or haddock fillets

Quest!

 Let's start with the chips. Preheat the oven to 425 degrees F. Cut the potatoes into wedges and spread out on a cookie sheet . Drizzle with olive oil, salt and black and red pepper flakes, Mix together and place in hot oven for 20-25 minutes until crispy.
In a bowl, add together rice flour, baking powder, salt, pepper. Mix together.
 Add ginger ale and beaten egg to mixture. Stir until well combined. Let sit for a few minutes to keep flour from being grainy.
 Prep the fish! Cut the fish into equal slices about 1/2 inch thick.

Prep your vessel for frying. Today we are using a deep cast iron frying pan. You want to use a heavy pan to keep the heat consistent. Also, use a frying thermometer to keep track of the temperature. We are looking for a temperature of 350 degrees F.,








Dredge the fish pieces in about 1/2 cup of rice flour.
 Dip fish  pieces into the batter.

 Gently add fish into preheated oil. Cook the fish on each side for about 1- 1/2 minutes -tipping it over halfway through. Don;t overcrowd the pan - this will take several batches.
 Drain fish on a rack lined with paper towel. Make sure you have been looking at your potatoes!
Plate your fish n chips on newspaper - it will wick away any additional oil and Enjoy!













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