Arthur Treacher Fish and Chips
A traditional dish that has been around for a very long time is Arthurtreacher fish and chips. They're always well-liked for a reason: they're affordable, delectable, and quite flavorful. Edward treacher Fish and chips is a well-liked option for lunch or dinner, but it's also a fantastic dish to serve at get-togethers and other social events. This dish can be just what you're looking for if you need something simple to serve during a party.
Servings 8
Calories 551kcal
Ingredients
- Choice of fish up to 1/2 kilogram (we used saltwater bream)
- Russet potatoes, 1 kilogram
- 2 scallions (sliced into 1cm long sticks)
- 1 cup flour
- Powder for baking
- 2 eggs (beaten or melted butter)
- In seasoning with salt and pepper (to taste)
- Olive oil (for frying)
Instructions
- The fish should be cleaned, dried off, and then cut into 4-5 cm pieces. To make the strips waterproof, place them in a plastic bag and chill for about 30 minutes. For me, brown paper bags work wonderfully.
- The potatoes should be prepared by peeling and chopping them into inch-sized cubes.
- Place the potatoes in a bowl, add 2 tablespoons of baking powder, and cover with water. Give it fifteen minutes to soak.
- Heat 2 inches of vegetable oil to 140–150 C in a big pot. Potatoes should be drained and thoroughly dried between paper towels.
- Fry the potato cubes in a few teaspoons of oil over high heat until they are golden brown.
- Sauté the fish in hot oil till it turns golden, then drain it and reheat it in a 10°C oven.
- After the potato has finished cooking, put the remaining oil back on high heat and, when it begins to smoke, add a tablespoon of flour.
- Stir continuously, and keep adding the remaining flour.
- If you want your meal to be brown when it is done. It's a good idea to let the flour in your fish and chips recipe brown before adding the milk.
- Once it has beautifully browned, add about 1/2 cup of milk. Don't add too much milk, please. Stir often until the gravy is nicely thick.
- Add salt and pepper to taste. Then, serve the fish pieces with the sauce. Add other ingredients like paprika or cayenne pepper to intensify the flavor even more. Serve immediately with chips and, if preferred, top with green onions. Enjoy!