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 New Member

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    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 Supporting Member

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    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

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    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 Supporting Member

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

    jack404 Former Guest

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    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 Supporting Member

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    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

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    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 Supporting Member

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    Is that a good year? What is your best year?
  10. 76Highboy

    76Highboy Well-Known Member Supporting Member

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

    jack404 Former Guest

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    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

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    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

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    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

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    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

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    now i want fish and chips
  16. mjp28

    mjp28 Well-Known Member

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

    BUT what about the chips? Any special recipes out there?
  17. Roadkil

    Roadkil New Member

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    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!
  18. mjp28

    mjp28 Well-Known Member

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    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.
  19. mogunner

    mogunner Active Member

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    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...
  20. JoeV

    JoeV Member

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    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.


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    Last edited: Jun 13, 2012
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