Fish and Chips

Just made the Fish and Chips and all I can say is fantastic. While every potato I bought failed the brine test, they all sunk in the stronger brine, it still worked out just had to fry them longer. For our tastes, we will also cut down on the salt in the batter as it was fine by itself but with a tartar sauce or ketchup, it was just on the edge for saltiness for us.

Did the batter recipe change? The first one I printed called for water in the batter and the one currently on your site it is eliminated..

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ipreferale

image of the fish and chips

ipreferale

One more

Mike_Minh_Truong_54120

I was wondering why my batter was runny. I ended up using 50% more flour to the recipe with water. Turned out fine.

Jack_Mayer_85396

@RED - damn, that looks good! And I LOVE me some good fish-n-chips! I've been salivating over that recipe since I saw it here.

Mike_Minh_Truong_54120

I retried the batter without water after learning that there was two versions floating around, and also, now with shrimp instead of mahi mahi. I also substituted with japanese beer and all purpose flour. The shrimp was fried at a higher temperature (425F) to ensure crispiness without overcooking the shrimp. I think I like the version with water and 50% more flour instead of this one. The batter with water was much much more crunchier.

ipreferale

@Mike_Truong - I see that you maybe using AP flour. We used cake flour and the batter was very crunchy.

Brendan_Lee_56950

TITOS! love that stuff.

Mike_Minh_Truong_54120

It has been almost a year now since I first attempted this fish and chips recipe. I am now back to correct everything that went wrong during the first attempt. This time I used mahi mahi instead of shrimp and also less salt in the brine. I also used cake flour instead of all purpose flour.The difference in results compared to my first attempt was noticeably different in a yummy way. These fish and chips were so good that I may make them again tomorrow.

Peg_Houle_79609

Looks amazing!

Peg_Houle_79609

Where do you get the methycelluloe?

ipreferale

@PegHoule - I got mine from Modernist Pantry http://www.modernistpantry.com/hydroxypropyl-methylcellulose-f50.html