Buffalo Fish And Chips Recipe | Recipe Iseasy Kitchen
Level: Intermediate
Yield: 4 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 1792
Total Fat: 139 g
Saturated Fat: 29 g
Carbohydrates: 95 g
Dietary Fiber: 6 g
Sugar: 2 g
Protein: 44 g
Cholesterol: 163 mg
Sodium: 2042 mg
Total: 1 hr 35 min
Active: 1 hr
This classic fish and chips dish gets a zesty twist with a Buffalo-style sauce dip before battering and frying. The batter, made with rice flour and chilled seltzer, turns out extra light and crispy. The herbed blue cheese dipping sauce offers a cool contrast to the spicy fish, making this a fun take on Buffalo wings.
Ingredients
For The Chips:
- 1 1/4 pounds frozen steak fries
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sweet paprika
- 1/2 teaspoon cayenne pepper
For The Fish:
- 1 1/2 pounds cod, haddock or hake fillets
- Vegetable oil, for frying
- 1 stick unsalted butter
- 1/2 cup hot sauce (such as Frank's)
- 1 cup rice flour
- 1 cup all-purpose flour, plus more for coating
- 2 teaspoons baking powder
- Kosher salt
- 1/2 teaspoon cayenne pepper
- 16 ounces chilled unflavored seltzer (2 cups)
- Carrot and celery sticks, for serving
- Blue Cheese Tartar Sauce (recipe follows), for serving
Blue Cheese Tartar Sauce
- 3/4 cup mayonnaise
- 2 tablespoons buttermilk
- 1 tablespoon fresh lemon juice
- 1/4 cup crumbled blue cheese
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons chopped dill pickles
- 2 teaspoons chopped capers
- Kosher salt and freshly ground pepper
- Hot sauce, such as Frank's, to taste
Directions
- Make the chips: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place the fries in a large bowl and toss with the olive oil. Sprinkle with the paprika and cayenne; toss to coat. Spread the fries on the baking sheet and bake, turning halfway through, until crisp and golden, 22 to 28 minutes.
- Meanwhile, prepare the fish: Cut the fish into 1-by-3-inch strips and let sit at room temperature for about 20 minutes.
- Heat 2 inches of vegetable oil in a Dutch oven until a deep-fry thermometer reads 350 degrees F. Melt the butter with the hot sauce in a small saucepan over low heat, stirring. Pour half of the mixture into a shallow dish large enough to hold the fish; let cool until just warm, about 10 minutes (reserve the remaining hot sauce-butter mixture for serving).
- Whisk together the two flours, baking powder, 1 teaspoon salt and the cayenne in a large bowl. Gradually whisk in the seltzer until smooth. Let the batter rest for 10 minutes.
- Set a wire rack on a rimmed baking sheet. Add the fish to the dish with the hot sauce-butter mixture and turn to coat thoroughly. (If the butter starts to solidify, use a brush or your fingers to spread it.) Spread some all-purpose flour in a shallow bowl. Lightly coat a few pieces of fish in flour, then dip in the batter one piece at a time, letting the excess batter drip back into the bowl.
- Add as many pieces of fish to the Dutch oven as will fit without touching. Fry, turning occasionally, until very crisp and golden brown, about 5 minutes. Remove to the rack-lined baking sheet and season with salt. Repeat to coat and fry the remaining fish, letting the oil return to 350 degrees F between batches.
- Serve the fish and chips with tartar sauce and the reserved hot sauce-butter mixture (rewarm if needed). Serve with carrot and celery sticks.
Blue Cheese Tartar Sauce
- Stir together the mayonnaise, buttermilk and lemon juice in a medium bowl until smooth. Fold in the blue cheese, chives, parsley, pickles and capers. Season with salt, pepper and a dash or two of hot sauce. Refrigerate until ready to serve.
This recipe uses a generous amount of hot sauce, so it's best to use a milder variety, like Frank's RedHot. Tabasco is much spicier.
Photograph by Ghazalle Badiozamani
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