Restaurant Recipes
Dory's Oar Restaurant Traditional
English Fish and Chips
Ingredients
Batter
- 7 ounces plain flour
- 7 ounces good quality ale
- 1 egg
- 1 ounce milk
- 1/2 teaspoon baking powder
- Pinch of salt
Chips
- 1 1/2 pounds baking potatoes, cut into 1/2-inch slices
- Salt, to taste
- 2 quarts liquid shortening
Fish
- 2 pounds cod or pollack fillets, cut into four ounce pieces
- Salt and pepper
- Flour
Tartare Sauce
- 1 1/2 cups good quality mayonnaise
- 1 (4 ounce) jar capers with juice
- 1/4 cup minced red onion
- 1 teaspoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- One day before preparing fish and chips, combine all sauce ingredients. Refrigerate.
- Combine all batter ingredients and mix until smooth. The batter should be thin (add a little more ale if it becomes too thick).
- Heat oil in a deep fat fryer to 350 degrees F.
- Fry chips until golden brown, then drain on paper towels and season with salt.
- Place potatoes in a 200 degree Foven to keep warm until fish is done.
- Season fish with salt and pepper. Dip each of the fillets into flour and then into the batter, then dip into the flour once again.
- Fry in oil for three to four minutes, or until golden brown. drain on paper towels.
- Serve at once.
Attribution
Posted by LladyRusty at Recipe Goldmine 12/26/2001 4:17 pm.
Source: Recipe used with permission of: Michael Jacobson, Dory's Oar Restaurant - News 10 Midday Sacramento, May 2, 2001, kxtv.com