Fish and chips

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by Bobitis, May 27, 2012.

  1. Bobitis

    Bobitis Guest

    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. :)
     
  2. pickenup

    pickenup Active Member

    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
     

  3. 76Highboy

    76Highboy Well-Known Member

    Jan 1, 2012
    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. :)
     
  4. jack404

    jack404 Former Guest

    Jan 11, 2010
    Australia
    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..
     
  5. 76Highboy

    76Highboy Well-Known Member

    Jan 1, 2012
    Stop it Jack, stop it. But please, keep going. ;)
     
  6. jack404

    jack404 Former Guest

    Jan 11, 2010
    Australia
    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 ..
     
  7. 76Highboy

    76Highboy Well-Known Member

    Jan 1, 2012
    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?
     
  8. jack404

    jack404 Former Guest

    Jan 11, 2010
    Australia
    cant complain , plenty of good pelts in the sack so far , may make 2 full pallets this year with luck
     
  9. 76Highboy

    76Highboy Well-Known Member

    Jan 1, 2012
    Is that a good year? What is your best year?
     
  10. 76Highboy

    76Highboy Well-Known Member

    Jan 1, 2012
    Oops, sorry Bob. I did not mean to change the theme of your thread. My bad.
     
  11. jack404

    jack404 Former Guest

    Jan 11, 2010
    Australia
    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
    ;)
     
  12. Shooter45

    Shooter45 *Administrator* Staff Member Supporting Member

    Feb 9, 2001
    Here at TFF
    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
     
  13. BETH

    BETH Well-Known Member

    Jul 10, 2009
    naugatuck,Ct.
    never tried it but they say the panko on the outside is really good and not full of oil
     
  14. raven818

    raven818 Well-Known Member Supporting Member

    Oct 3, 2011
    Jax, Fl.
    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
     
    Last edited: Jun 5, 2012
  15. BETH

    BETH Well-Known Member

    Jul 10, 2009
    naugatuck,Ct.
    now i want fish and chips
     
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