Chase's Fried Fish Recipe?

14 years ago

Thought I had it clipped but don't. Tried to search, but you know how that goes. Haddock is on sale so I'd like to try this tonight. Anyone have the recipe handy?

TIA!

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Comments (13)

User
14 years ago
Is this what you are looking for?
Sharon's Fish and Chips
foodonastump
Original Author
14 years ago
It sure is - Thanks a lot, Ann! And that picture sealed the deal.
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I made fish and chips on Sunday, and I used a recipe similar to Ann's, except that it has egg in it, and I dredged the fish in seasoned flour before dipping it into the batter. It probably came out too thick for Ann's taste, but Kevin and I liked it. When making the chips, I cut the potatoes into 1/2" (or slightly smaller) strips and stored them in ice water for a couple of hours. Then I deep fried them at 350 degrees for 3-4 minutes, drained them on paper towels, and left them to cool while I prepared the fish. After I was finished cooking the fish, I refried the potatoes at 375 degrees for about 7 minutes, and they came out better than any other fried potatoes I had ever made before. I had been aware of the twice cooked method for years but had never gotten around to frying any myself because I feel like I get enough fried potatoes when I go out. However, these were so much better than what I get in restaurants that I will make them again fairly soon. Also, I was suprised at how much cheaper russet potatoes were than the potatoes I usually buy. I ate the potatoes with a fork, as I did the fish, which was some kind of "rock" fish from Canada. I also made tartar sauce and a soy/mirin dipping sauce for tempura turnips that I did not get around to cooking. I plan to cook the turnips tonight and also make some crab hush puppies, which will be a new experiment for me. Lars
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doucanoe
14 years ago
Oh shoot! Now I have to make fish and chips!

Linda
User
14 years ago
FOAS, I really like that batter with fish. I've also used it with shrimp and veggies.

The only real trick is the temp of the oil. You want the batter to puff up and turn golden right away but you don;t want it to be so hot the batter darkens before the fish cooks.

As posted in the other thread. I dip a hunk of bread into the batter to test the oil.
mustangs81
14 years ago
Okay, that seals it. I just called DH to meet me at our favorite fish & chips restaurant

Thanks for bringing that recipe back.
magothyrivergirl
14 years ago
I had delicious fish and chips 2 nights ago at an Irish Pub.
Sharon's looks exactly like the fish I had. I also drank a tall mug of Guinness - it was a perfect meal.
trixietx
14 years ago
I love fried fish, halibut or catfish is what I fry. I don't batter my fish, I fry it in cornmeal. But I like any fish, fried, broiled or grilled.

We had some fish in Chile that was so good, congo or congo frito, is what I think it was called. It was good!
hawk307
14 years ago
FOAS:
Here is another simple recipe you can try with a few small pieces.
Cut the Flounder or Haddock into 2 inch pieces.

Lou's Flounder Puffs
A friend and I went fishing often, in Delaware Bay.
When we returned to our homes, we cooked the fish.

Then we would meet and test each others cooked fish and argue about, which was better.

One day we caught a lot of Flounder. I decided to make a batter, dip the pieces
( about the size of a matchbook ) and fry them.

I seasoned the batter heavy, because it dissipates a little.
When my fishing buddy tasted them , he declared me the winner.
Then he tried it and we are still arguing about who makes the best.
Thought I'd share this simple recipe with you.

All I did was beat an egg,( or as many as you need) add
Garlic & Onion powder. A pinch of Old Bay, dry parsley, salt and pepper.
Add enough flour to make a batter (not too thin).

Dry the flounder pieces on a paper towel, Dip them in the batter,
then into a heated frying pan, with your favorite oil.
They Puff up a lot.
Turn them out onto a paper towel, when cooked.
You can cook one piece and taste it. Add more spices if needed.

A platter full will disappear in no time !!!

This is a Pre Haggled Recipe
Lou
foodonastump
Original Author
14 years ago
So Lou, who won the contest? Or did you argue about it? Sounds really good; I'll have to try it!

But in the meantime last night was Chase's recipe and it sure was a winner. Thanks Sharon, and Joe, whoever you are. (Perhaps gardenguru, who I miss around here?) Anyway here it is:
foodonastump
Original Author
14 years ago
(duh... On second glance it does say Garden Guru right on the recipe.)
User
14 years ago
FOAS...that looks delicious! Love the chips in the little "bag". Is that a tartar sauce in the dish? If so please share the recipe.

Yes it is Garden guru and I (now we) owe him a big thanks for the recipe!
hawk307
14 years ago
FOAS:

That was a while ago. We both won!!! Can't argue with him anymore, passed on a little ago.

I just do crispy breaded fish, the Old Fashoned way now, with a lot of seasoning.
LOU

Where is Joe ???
User
14 years ago
FOAS, your dinner turned out perfect. Great looking batter on your fish. Thanks to you I had a craving for Fish and Chips. Has to be halibut for me though. Thankfully our favourite Halibut Fish and Chip Shoppe is just 5 minutes up the road so we had take-out for dinner.

One of these days I'm going to pick up some halibut and make Fish and chips using Sharon's/Joe's batter.

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Chase's Fried Fish Recipe?

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