Ingredients
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-
4
-
2
-
1
-
1
-
1/2
-
1
-
1
-
1/2
-
2
-
-
-
-
-
Directions
Tyler Florence’s Ultimate Fish and Chips,I got this off the food network site. I haven’t tried these but my hubby loves fish and chips. He grew up overseas and used to be able to get them regularly. I showed him several recipes, including zaar ones, and this was the one he said to make!,My guys gobbled this up. I made this for my family and the boys couldn’t get enough. We really liked the batter on the fish. I served with some coleslaw and hushpuppies. Thank you for sharing.,How can you lose making a Tyler Florence recipe? The batter came out crunchy, and stuck to the fish well. I shook the malt vinegar over the fries too and oh what a meal!
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Steps
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1
Done
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Heat 3 Inches of the Oil in a Deep Fryer. or You Can Heat 3 Inches of Oil in a Deep Pot. Peel the Potatoes and Cut Them Into Chips, About the Size of Your Index Finger. |
|
2
Done
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Put the Potatoes in the Oil. Fry the Chips For 2 to 3 Minutes; They Should not Be Crisp or Fully Cooked at This Point. Remove the Chips With a Spider Strainer or Slotted Spoon, to a Paper Towel-Lined Platter to Drain. |
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3
Done
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Put the Chips Back in the Fryer For 4 to 5 Minutes Until Crispy and Brown. Take Out and Drain. |
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4
Done
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in a Large Mixing Bowl, Combine the Flour, Baking Powder, Salt, Pepper, and Egg. Pour in the Soda Water and Whisk to a Smooth Batter. |
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5
Done
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Spread the Rice Flour on a Plate. Dredge the Fish Pieces in the Rice Flour and Then Dip Them Into the Batter, Letting the Excess Drip Off. |
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6
Done
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Now Submerge the Battered Fish Into the Bubbling Oil For 4 to 5 Minutes Until Crispy and Brown. |
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7
Done
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Remove and Drain the Fish With the Chips on Paper Towels; Season Lightly With Salt. Serve Wrapped in a Newspaper Cone With Malt Vinegar and/or Tartar Sauce. |
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8
Done
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Tartar Sauce (about 1-1/4 Cups): in a Small Mixing Bowl, Combine All Tartar Sauce Ingredients. Chill Before Serving to Let the Flavors Combine. |
