Fish and chips
 

How do ya like 'em?

I don't care for heavy batter. Too much greasyness (sp) involved.
Just rolling in a flour/corn mix and a dip in hot oil. I will admit I like tartar sauce, but I enjoy malt vinigar as well.

Chime in please. :)

Re: Fish and chips
 

Don't like heavy batter either, for the same reason. I use malt vinegar when they have it. Not all places do.

I go out to eat, just to try the fish and chips, wherever we go.

I know some may feel it is sacrilegious, but one of the best places to get.......fish, is the Texas Roadhouse. :D

Re: Fish and chips
 

I'll chime in buddy. I don't like alot of batter either. I like a thin batter, extra crispy and well spiced, and then you had to say it Bob,,, MALT VINEGAR, mmmm. I like them with a bottomless Pepsi-Cola. Dang, see what you've done Bob? Now I have a hankering for them. :)

Re: Fish and chips
 

make up a basic beer batter minus the beer and use lemon juice instead

and make a batch of normal lighht batter , a quick swim in the plain and 45 seconds in the fryer drain well then into the lemon batter

2 min's max and your done

great way to knock down some shark

big chunks of meat , no bones..

Re: Fish and chips
 

Stop it Jack, stop it. But please, keep going. ;)

Re: Fish and chips
 

battered croc pretty much the same but use lime juice instead of lemon

some dried corriander leaves and some fresh fine chopped chilli in the batter as well

not a lot ..

Re: Fish and chips
 

See, there you go, making me hungry. Your basking in your laughter and grinning I know. They raise alligator somewhere in Idaho here. I hear it is delicious. Maybe I will try some sometime.

How you doin Jack?

Re: Fish and chips
 

cant complain , plenty of good pelts in the sack so far , may make 2 full pallets this year with luck

Re: Fish and chips
 

Is that a good year? What is your best year?

Re: Fish and chips
 

Oops, sorry Bob. I did not mean to change the theme of your thread. My bad.

Re: Fish and chips
 

back to fish and chips hey Bob , i just learned Mermaids are Halal !!!

wonder how they'd go battered .. probably like the rest of the women in islam i suppose
;)

Re: Fish and chips
 

My favorite way is to mix three parts plain flour and one part plain yellow corn meal in a bowl. Wash fish, sprinkle lightly with my own seasoning ( or use your own).

Then drop into the deep fryer ( 375 deg temp)
and cook fish to 140 deg internal temp.

A simple Tarter Sauce: 1 cup mayo

3 tsp Sweet Salad Cubes Pickles

1tsp Lemon Juice

pinch Cream of Tarter

Mix well and chill before serving.
Enjoy

Re: Fish and chips
 

never tried it but they say the panko on the outside is really good and not full of oil

Re: Fish and chips
 

Panko is excellent, Beth. Try it, you'll never go back. Naturally REAL crispy :)

Lightly covered with panko, deep fried with seafood seasoning or seasoned salt, love tartar sauce. Cold beer, or two.

EDIT: Panko...Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods such as tonkatsu. The biggest difference between panko and standard breadcrumbs is that panko is made from bread without crusts, says Pam Becker, media representative for Progresso, which makes both types.

Panko’s crustless bread is coarsely ground into airy, large flakes that give fried foods a light, crunchy coating. The flakes tend to stay crispier longer than standard breadcrumbs

Re: Fish and chips
 

now i want fish and chips

Re: Fish and chips
 

Yeah, I can almost taste the crispy CRUNCH, and I love fish.

BUT what about the chips? Any special recipes out there?

Re: Fish and chips
 

Not much on the heavy batter either. Been using this method of late with crappie and catfish fillets.

Dust in seasoned flour (seasoned to your taste) dip in egg/milk mixture than final coat of instant mashed potato flakes and deep fry. Squeeze of fresh lemon juice once they come out of the fryer. Awesome!

Re: Fish and chips
 

That's a good tip for fish or chicken, dust in flour first, cover well before the egg/milk mix....helps the coating to stay on.

I used to catch and fry a LOT of crappies, mainly breaded, some baked or other fried mixes.

Re: Fish and chips
 

I picked up a box of seasoned flour for the wife to try on tilapia, and it was excellent, nice and light and great taste. Now if I can just remember which store I bought it at, I'll be good...

Re: Fish and chips
 

I like the crispiness of Panko crumbs (shown below), but also like regular seasoned crumbs. Either way, both types get flour, egg wash and bread crumbs, then a nice bath in the canola hot tub. As far as tartar sauce goes, it's my opinion that good, fresh fish doesn't need the taste covered up with anything, but I also know that good tartar sauce compliments the fish as well, and I like the flavor sometimes. I have one kid that dunks all his fish, baked or fried, in ketchup and tartar sauce, before even tasting the fish. It's just the way he likes it. He does the same with his fries. Just because you like your fish one way, doesn't mean it's bad that someone else likes it differently. After all, variety is the spice of life.


http://img.photobucket.com/albums/v6...Fishdinner.jpg

Re: Fish and chips
 

Now my mouth is watering and I'm going to have to find some fish and chips today, really glad I checked this forum, I can't wait for lunch.

Re: Fish and chips
 

Panko are the best!! We make our own. Plain white bread throw in a food processor and pulse until just small pieces not real fine like normal bread crumbs. Spread them out on a cookie sheet and bake at 300 until they are dry but not brown.