Fish & Chips
Ingredients:
2-8 oz. pieces of white flaky fish of choice (cod or haddock work best), 2 cups of Fis-Chic Wonder Batter & Breader, 1 cup of water, 1 large mixing bowl, Oil for frying, Fryolator, Fry basket, Paper plate or towels
Directions:
1. Fill the fryolator with oil and turn to 350° F.
2. If fish is frozen, make sure it is completely defrosted before use. Divide the fish fillets so that you have 4 smaller pieces, making them more manageable to dredge and fry.
3. In a large mixing bowl add 2 cups of Fis-Chic and slowly stir in water, until you reach a consistency that is like thick pancake batter. You may have to add slightly more or less than 1 cup of water to get desired batter thickness.
4. Once oil is up to temp, thoroughly coat the pieces of fish in the wet batter. Allow any excess to drip off before carefully placing in the hot oil. Fry 2 pieces at a time in order to not overload the fryer.
5. Make sure to flip fish over in order to get a nice even golden brown on all sides. Each piece should take between 2 and 3 minutes to cook through, depending on thickness of fillet.
6. When fish is cooked, remove from oil and drain on a paper towel/plate. Serve hot.
For thinner, crispier-style Fish & Chips
Ingredients:
2-8 oz. pieces of white flaky fish of choice (cod or haddock work best), 3-1/2 cups of Fis-Chic Wonder Batter & Breader, 1 cup of water, 2 large mixing bowls, Oil for frying, Fryolator, Fry basket, Paper plate or towels
Directions:
1. Fill the fryolator with oil and turn to 350° F.
2. If fish is frozen, make sure it is completely defrosted before use. Divide the fish fillets so that you have 4 smaller pieces, making them more manageable to dredge and fry.
3. To one mixing bowl, add 1 and 1/2 cups Fis-Chic and slowly mix in water, until you have a loose consistency wet wash. You may have to add slightly more or less than 1 cup of water to get desired wash thickness. To the second bowl, add 2 cups of Fis-Chic for the dry dredge.
4. Once oil is up to temp, thoroughly coat the pieces of fish in the wet batter and allow any excess to drip off before transferring to the dry dredge. Completely coat each fillet with the dry mix, then shake off any excess before carefully placing in the hot oil. Fry 2 pieces at a time in order to not overload the fryer.
5. Make sure to flip fish over in order to get a nice even golden brown on all sides. Each piece should take between 2 and 3 minutes to cook through, depending on thickness of fillet.
6. When fish is cooked, remove from oil and drain on a paper towel/plate. Serve hot.
Fish & Chips are a delicious and classic seafood dish that we think is pretty difficult to pass up, and if you are inclined to agree, than this is a recipe that you should definitely try out. Drum Rock Fis-Chic Batter & Breader offers that perfect layer of crispness, whether you opt for the thicker Olde English style, or a thinner coat on your fish. As tradition goes, fried fish is typically served over a bed of thick cut fries, drenched in malt vinegar and dusted in salt, with a side of coleslaw and tartar sauce. This is how we at Drum Rock enjoy our fish & chips, but if you're partial to a more low-key flavor profile, this is a dish that can most certainly deliver without the help of condiments. So serve up your fish & chips any way you like, we promise this one will not disappoint!!
Enjoy!!