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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is great way to get the kids to eat fish. I absolutely love these light and crispy filet pieces sprinkled with plenty of Kosher salt and malt vinegar. Ingredients:
4 potatoes |
corn or peanut oil |
1 lb cod or 1 lb other lean fish fillet |
2/3 cup all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1 tablespoon vinegar |
2/3 cup water |
Directions:
1. Cut potatoes lengthwise into 1/2-inch strips.
2. Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375 degrees.
3. Fill basket one-fourth full with potatoes. (I don't have a basket - I use a Fry Daddy and it works fine. Just be sure and put the chips in one at a time so they don't stick to each other.) Skip the next step if you're not using a basket.
4. Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated.
5. Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.
6. Place potatoes in single layer on cookie sheet and keep warm.
7. Repeat with remaining potatoes.
8. Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels.
9. Mix flour and salt.
10. Mix baking soda and vinegar.
11. Stir vinegar mixture and water into flour mixture; beat until smooth.
12. Dip fish into batter, allowing excess batter to drip into bowl.
13. Fry 4 or 5 fish pieces at a time (do not use basket) about 3 minutes, turning fish once, until brown. Drain on paper towels.
14. Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.
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