How to Make Perfect Crispy, Crunchy Homemade Fish n' Chips | You Can Cook That | Allrecipes.com


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Thanks to the creamy batter and delicious malt vinegar, these flaky, buttery Fish and Chips are easy AND delicious. From doubly-frying to adding beer to your …

34 replies
  1. Willa Johnson
    Willa Johnson says:

    Tks will do the Corn starch, my batter is always coming off. And will be getting the malt vinegar too. I do make my own sauce, learned a long time ago it was the way to go and so simple to make and double fry chips makes yummy Chips. Gees now I want to get some fish!

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  2. h lynn keith
    h lynn keith says:

    6:03 That basket of fish and chips looks great! My compliments.
    1. Chips.
    Professional chefs choose to double fry because they have deep fryers at hand in their kitchens. I don't have two deep fryers, so I parboil my chips, drain them, and freeze them. I separate my chips on a parchment-lined sheet pan in the freezer. (I learned the hard way that they needed to be separated.) I deep fry the frozen chips and get crispy-on-the-outside, fluffy-potato-pillows-on-the-inside chips.
    2. Tartar sauce.
    Well done tartar sauce. I use sweet relish vice dill. I also use minced jalapeno vice hot sauce. And I add capers. But I would eat yours any day.

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