Danny's Pizzeria Traditional Fish&Chips Athlone
Finely chop the fish with a chef's knife. Add the chopped fish to a mixing bowl along with ¾ cup of the Panko, 1 egg, mayonnaise, mustard, onion powder, salt and cayenne pepper. Mix to combine. Form the fish into the shape of a stick or log about 1 ½ ounces in size and place it onto a sheet pan or platter.
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1 teaspoon salt. 1 teaspoon sugar. 1/2 teaspoon garlic powder. 1/4 teaspoon white pepper. 1/2 teaspoon chili powder. 1/2 teaspoon paprika. Canola oil for frying. Whisk together the dry ingredients listed above, and then stir in the beer until the batter is smooth. It should be the consistency of pancake batter.
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Heat 2-3 quarts of peanut or canola oil in a dutch oven or large heavy-bottomed pot over high heat. Attach a deep-fry thermometer to the side of the pot. 4. Whisk together flour, baking powder, and spices in a mixing bowl. 5. Slowly whisk in the beer, mixing until the batter is smooth.
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Mix until mixture is smooth. Step 4. Refridgerate for at least 15 min; no more than 60 min. Step 5. Slice fish into managable slices for easy control, frying and portion management. Step 6. Lightly dredge fish in corn Starch to remove exterrior moisture; shake off any residual. Step 7. Dip into batter coating both sides.
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Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven. Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches.
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Place the cooked fries on a draining rack in the oven set to warm. Set the oil temp to 350 and get ready to fry the fish. Cut the fish into flat filets and dust them in the corn starch. Shake off the excess and add to the batter in small batches. When fish is evenly coated in batter slowly.
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Use your hands or a large spoon to combine. Shape the fish mixture into 1 1/2 ounce finger-shaped sticks. Set on a sheet pan and refrigerate for 30 minutes. Beat the remaining 2 eggs in a shallow pie pan. Place the remaining cup of panko in a second pie pan and the flour in a third. Roll each stick in the flour, then egg, followed by the panko.
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Malt vinegar, for serving. Heat oven to 200F. Heat the oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees. In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps.
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Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven. Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into.
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Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven. Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches.
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Place the fish in a bowl along with 1/4 cup of the panko, 1 of the eggs, and the mayonnaise, mustard, salt, onion powder, and cayenne pepper. Use your hands or a large spoon to combine. Shape the fish mixture into 1 1/2-ounce finger-shaped sticks. Set on a sheet pan and refrigerate for 30 minutes to firm up.
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Increase the oil temperature to 365 degrees F. Whisk 3/4 cup all-purpose flour, the rice flour, baking powder, 1 teaspoon salt and the cayenne in a large bowl. Whisk in the beer until mostly.
