16 2 / 2014
12 2 / 2014
01 2 / 2014
20 1 / 2014
I made some fish & chips for lunch today, and boy were they rockin’.
I used the batter recipe from Tyler Florence. A few notes on technique: I tried it by-the-book for the first round, with the fish laid on top of the chips to prevent them from sticking to the basket. While this technically worked, the fish was then stuck to the chips. They fell apart and got pretty crumbly.
My deep fryer suggests frying battered foods without the basket, and it worked like a charm.
This recipe was great. The batter was perfect: super crispy, a little salty, and totally delicious.
I put some pickles in the food processor and added it to vegan soy-free mayo to make a light tartar sauce.