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Old 01-23-2014, 09:44 AM   #11
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As I was going through the freezer looking for my chicken for last night's meal, I came across a bag of frozen cod fillets. I thought I could make fish and chips but never having done them before, I went with my standard chicken nugget meal. Then to my surprise, here is a thread on doing just what I was wanting to do! I've bookmarked the video and hope to attempt this this week. Tonight is a little soon to try since we just had fried chicken. Can't have fried food too often.
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Old 01-23-2014, 09:49 AM   #12
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Since your fryer doesn't have a large oil capacity, you may consider frying less fish at one time. When you put the battered fish into the fryer, the oil temp will drop and that effects the frying. Also, if you're cutting long strips of fish now, consider cutting the strips in half across the length so they will cook more evenly.
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Old 01-23-2014, 11:38 AM   #13
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PPO, questions about the video. What temperature do you figure you are using to fry the fish? How do you determine when the oil is at the right temperature?
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Old 01-23-2014, 11:43 AM   #14
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Originally Posted by Rocklobster View Post
If you are battering and frying previously frozen fish, gently squeeze the the pieces of fish to drain them of excess water. I, then, lay them on a good layer of paper towel to continue draining a bit. This will dry the fish out, preventing the excess moisture to leach out causing the batter to be soggy from the inside.....
+1. Gotta be dry for sure.
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Old 01-23-2014, 11:45 AM   #15
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Originally Posted by Andy M. View Post
Since your fryer doesn't have a large oil capacity, you may consider frying less fish at one time. When you put the battered fish into the fryer, the oil temp will drop and that effects the frying. Also, if you're cutting long strips of fish now, consider cutting the strips in half across the length so they will cook more evenly.
I was thinking that, too, but if the chicken is coming out... ???
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Old 01-23-2014, 11:55 AM   #16
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I was thinking that, too, but if the chicken is coming out... ???
Right. It all depends on how much food goes in at one time.
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Old 01-23-2014, 01:56 PM   #17
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Originally Posted by powerplantop View Post
This is how I do it to get a very crispy crust.

For the batter:
1 cup self rising flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cup beer (carbonated water also works)

All ingredients need to be very cold.

Beer and flour ratio will need to be adjusted depending upon your flour.

Crispy Fish and Chips Recipe / World of Flavor - YouTube
Oh yes, just like us Brits like our chips - nice and soggy - NOT!

What is this bloke faffing about at? Boiling the potatoes? Leaving them to stand in the cooking water for 2 hours? Either he's having a laugh at the viewer's expense or the joke's on him.

Chips are made with RAW potatoes. Normally peeled but ok with the skin on if that's the way you like 'em. Cut into chips, rinsed thoroughly (at this stage you can soak the raw chips in cold water for an hour or so if it suits your timetable but it isn't totally necessary if you don't have time) then patted dry in a cloth or kitchen paper.

Here is the way to make chips properly:-
BBC - Food - Recipes : The best chips you have ever tasted

Some people think the best chips are fried in beef dripping but oil is more usual these days. Any lightly flavoured veg oil with a high temperature tolerance (so not olive oil) wll be satisfactory. Personally I don't like anything fried in corn oil but that's just my preference.

After seeing him make chips I need to go and lie down in a darkened room before I can tackle his fish frying antics.

(NB I have made F&C at home for most of my life and also worked in a fish & chip shop when I was a student.)
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Old 01-23-2014, 03:03 PM   #18
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Originally Posted by Mad Cook View Post
Oh yes, just like us Brits like our chips - nice and soggy - NOT!

What is this bloke faffing about at? Boiling the potatoes? Leaving them to stand in the cooking water for 2 hours? Either he's having a laugh at the viewer's expense or the joke's on him.
I'm sure our friend powerplantop appreciates your no-holds-barred opinion, Mad Cook!

My, you certainly do live up to your name!
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Old 01-23-2014, 04:33 PM   #19
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I'm sure our friend powerplantop appreciates your no-holds-barred opinion, Mad Cook!

My, you certainly do live up to your name!
Powerplantop is quoting a "You Tube" video which is giving him inaccurate information.

It points out the need for scepticism when looking at "You Tube" as anyone can put any old unsupported rubbish on there.
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Old 01-23-2014, 04:35 PM   #20
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Originally Posted by Mad Cook View Post
Powerplantop is quoting a "You Tube" video which is giving him inaccurate information.

It points out the need for scepticism when looking at "You Tube" as anyone can put any old unsupported rubbish on there.
That is PPO's video...he is doing the teaching and his methods may not be yours, but he turns out really good food.
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