Buffalo Fish And Chips Recipe

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

1. 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.
2. Meanwhile, prepare the fish: Cut the fish into 1-by-3-inch strips and let sit at room temperature for about 20 minutes.
3. 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).
4. 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.
5. 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.
6. 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.
7. 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

1. 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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