Clasic Fish and Chips

Classic Fish and Chips

Fish and Chips is one of the first things that comes to mind when I think of a Scottish restaurant.  Whether it is a takeaway shop on the street, or a full service restaurant this dish is a staple any menu.  This dish is simple to prepare but takes some time to make because of the tartar sauce and coleslaw.  These sides are best made a day ahead of time to allow the flavors to blend together.  The beer batter should be made just before cooking to have the crispest crust on the fish.

For the Fish

Ingredients

  • 1 fillet of haddock or other white fish
  • 1 Batch of beer batter

Procedure

  1. dip the fish in the beer batter and deep fry at 350°F until golden brown
  2. Serve with french fries, coleslaw, and tartar sauce

For the Batter

Ingredients

  • 1 12oz Bottle of Lager
  • 1 C All purpose flour
  • 1 Tbsp Kosher Salt
  • 1 Tbsp Baking soda
  • 1 whole egg

Procedure

  1. Beat the egg until it is consistant
  2. add the lager slowly to avoid bubbles
  3. whisk in the flour, salt and baking soda until consistant

For the French Fries

Ingredients

  • 1-2 Yukon potatoes cut into 1/4 inch strips
  • TT Salt and Pepper

Procedure

  1. Fry until golden brown, season with salt and pepper

For the Coleslaw

  • 1 C Cabbage finely shredded
  • 1/2 White onion finely cut
  • 1 Carrot finely shredded
  • 1/2 C Mayonnaise
  • 2T Lemon Juiced
  • TT Salt and Pepper

Procedure

  • Mix all ingredients together and hold for at least a day

For the Tartar Sauce

  • 1 Shallot finely diced
  • 1 Dill Pickle finely diced
  • 1 C Mayonnaise
  • 1/2 Lemon juiced
  • 1 tsp chili-garlic sauce

Procedure

  • Mix all ingredients together and hold for at least a day

 

 

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About TheHighlandChef

I see “The Highland Chef” as an extension of myself. The name came along from combining two defining features of myself: Being Scottish, and an aspiring Chef. I grew up in the third generation of a family living in America that is still heavily influenced by Scottish culture. I am a graduate of the New England Culinary Institute with degrees in Culinary Arts and Hospitality Restaurant Management. Through my experience with NECI I have worked in some excellent hotels both in the New England area and Scotland. I have found that in the world of cooking there is always something new to be discovered.
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