 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
We like to team this with red and green cabbage coleslaw, pickled onions and carrot sticks-as well as a pint of ale. Have lemon ice cream cones for dessert. Can be prepared in 45 minutes or less. Ingredients:
vegetable oil (for deep-frying) |
1/2 cup all purpose flour |
1/2 cup water |
3/4 pound orange roughy or cod fillets (about 3/4 inch thick), cut crosswise into 1 1/2-inch-wide strips |
1 1-pound russet potato, peeled, cut lengthwise into 1/2-inch-thick slices, then cut lengthwise into 1/2-inch-wide strips |
malt vinegar or apple cider vinegar |
Directions:
1. Pour enough oil into heavy large skillet to reach depth of 1/2 inch. Heat oil over high heat until thermometer registers 360°F.
2. Meanwhile, whisk flour and 1/2 cup water in medium bowl until smooth batter forms. Sprinkle fish with salt and pepper. Add fish to batter and stir to coat. Add potato to skillet; fry until golden brown and crisp, stirring often, about 7 minutes. Using tongs, transfer potato to paper towels. Sprinkle with salt and pepper.
3. Add fish to skillet; fry until coating is golden and crisp and fish is just opaque in center, about 3 minutes per side. Transfer fish to paper towels. Sprinkle with salt and pepper. Serve with vinegar.
|
|