Want a taste of England’s famous fish and chips? A flaky and crispy battered fish, deep fried to perfection every time.
Chef Tip: Shake a dash of malt vinegar onto the fish fillets after removing from the fryer.
Ingredients
Yield: 25 portions
- 1 # 10 can Jerzee Evaporated Milk
- Fillet Fish
- 5 cups Finely Ground Corn Flour (or Massa Harina)
- 5 cups AP Flour
- 2 Tbsp Fine Sea Salt or Table Salt
- 1 Tbsp Freshly Ground Black Pepper
- 1 tsp Cayenne Pepper (optional)
Directions
- Transfer the Jerzee Evaporated Milk into a large bowl to create a bath. To create the fry mix, in a large bowl combine the flours, salt and both peppers and mix well.
- Heat deep fryer to 350 degrees F. Drop the fish into the Jerzee Evaporated Milk and stir gently. Using a wire-mesh skimmer, carefully lift up a small batch, allowing the excess evaporated milk to drip back into the bowl, then drop the fish into the fry mix and gently toss to coat evenly.
- When the fryer is to temperature, lift the fish out of the fry mix with the skimmer, gently shake off the excess and drop it carefully into the oil. Let the fish cook for 15 to 20 seconds without moving the fish or the fryer basket, then stir to cook evenly for 2-4 minutes depending on thickness.
