• Johnny S.

British Fish and Chips Recipe

In this crispy recipe, we're delivering you the means to create and elevate a British pub favorite without actually spending a trip to your local pub, much less to Britain itself. And when we say 'elevate', we mean using Vatsana's sauces to add that savory, Asian flair. We help adventurous people discover and share authentic flavors, and this recipe shows how you can do it.


Servings: 6

Prep time: 60 minutes

Cook time: 15 minutes

Difficulty: ●●●◦◦

Spicy: ●●◦◦◦ When you add Vatsana's Hot Sauce


Ingredients

  • 4 large Russet potatoes

  • 2 lbs. firm-fleshed white fish (cod or tilapia)

  • 2 tsp salt

  • 1/2 tsp black pepper

  • 1 cup all purpose flour

  • 1 tbsp garlic powder

  • 1 tbsp paprika

  • 1 large egg, lightly beaten

  • 12 oz light beer

  • canola oil for frying

  • 1 bottle of Vatsana's Hot Sauce or Seafood Sauce

Let's begin the adventure:

  1. Peel the potatoes and slice them into thick pieces. Place them into a bowl of cold water and soak them for at least an hour, ideally overnight.

  2. Cut the fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt and pepper.

  3. In a heavy bottomed pot or deep fryer, add 2 inches of canola oil and heat up to 325 F on a stove. While the oil heats up, drain the sliced potatoes and blot them with paper towels to remove excess water.

  4. Carefully add the potatoes in small batches to the pot (don't overcrowd) and fry for 2-3 minutes until pale and softened. Use a slotted spoon to remove them from the oil. Repeat until all potatoes have been fried.

  5. Increase the temperature to 375 degrees F, then repeat step 4.

  6. Place the crispy brown fries in a baking sheet and sprinkle with salt. Keep warm while you fry the fish.

  7. To make the beer batter, whisk together the flour, garlic powder, paprika and seasoned salt. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter is no longer lumpy.

  8. Quickly dip the fish one piece at a time into the batter, then place in the hot oil. Make sure the oil is still at 375 F. Cook for 3-4 minutes, or until the fish is a nice golden brown. Drain on a wire rack and enjoy while hot!

  9. Pour Vatsana's Hot Sauce or Seafood Sauce into it's own bowl for dipping and/or mix them into your preferred tartar sauce or ketchup.

Voila! Enjoy British fish and chips with Vatsana's flair. Spread the joy!


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