Salt And Vinegar Potato Chip Fish Recipe Foodcom

Steps:

• Using a mandolin, carefully cut the potatoes into 1/16-inch-thick slices. They should be thin enough to see through. Add the potato slices to a bowl and cover them with the distilled vinegar. Cover the bowl and let sit at room temperature for 30 to 45 minutes.
• Fill a large Dutch oven with 2-inches of vegetable oil and heat to 350 degrees F and attach a deep fat fry thermometer. Line a rimmed baking sheet with paper towels.
• Add the kosher salt and malt vinegar powder to a small bowl and mix. Set the mixture aside.
• Remove the potato slices from the vinegar and dry completely. This can be done by arranging the potato slices on clean kitchen towels or paper towels in an even layer, making sure not to overlap them.
• Add the dry potato slices to the hot oil in batches, making sure not to overcrowd the fryer. Fry until golden brown, stirring occasionally, about 1 minute and 30 seconds. Remove the chips with a slotted spoon and drain on the prepared baking sheet. Season liberally with the salt/malt vinegar powder mixture and give them a gentle toss to coat all the chips in the seasoning.
• Continue frying the rest of the potato slices, making sure that the oil returns to 350 degrees F before adding another batch. Be sure to season each additional batch. Chips can be stored in an airtight container for 3 to 5 days.

Steps:

• Pour the milk into a wide, flat dish. Spread the flour in the same kind of dish or waxed paper.
• Pour the chips into a ziptop bag and seal. Crush them into small pieces (a rolling pin works well for this.
• Coat the fish with milk, then flour, then potato chips. Arranged in a greased baking dish. Drizzle any leftover milk over the fish to help to coating cook onto the fish.
• Bake at 400 degrees for 12 to 13 minutes until golden.

Steps:

• Combine the crushed chips with the flour, 1/2 teaspoon salt and the cayenne pepper in a shallow bowl. Whisk the eggs, tartar sauce and 3 tablespoons water in another shallow bowl. One at a time, dredge each fish strip in the potato chip mixture, turning to coat, then dip in the egg mixture and dredge again in the potato chip mixture. Place on a baking sheet until ready to fry. Fill a large skillet about halfway with vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the fish, turning, until golden brown and crisp, 5 to 8 minutes. (Let the oil return to 350 degrees F between batches.) Drain on paper towels and season with salt. Serve with lemon wedges and/or vinegar.

Steps:

• Heat the grill to medium.
• Place potatoes in a pot of cold water, add 1 tablespoon of salt and cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and slice into 1/4-inch thick slices.
• Brush the potatoes on both sides with the oil and season with salt and pepper. Grill the slices until golden brown on both sides and just cooked through, about 10 minutes.
• Remove the slices to a platter in an even layer and immediately drizzle with the vinegar and season with salt.

Steps:

• Heat oven to 425 degrees. Place two baking sheets, preferably nonstick, in the oven, and let heat for about 10 minutes.
• Slice potatoes into 1/4-inch-thick rounds. Toss potatoes with olive oil, salt, and pepper.
• Remove the baking sheets from the oven, and arrange potato slices on sheets in a single layer. Bake until potatoes are golden on the bottom side, about 30 minutes. Turn potatoes over, and bake until they are golden brown all over, about 15 minutes more. Remove from oven, drizzle with vinegar, and serve immediately.

Steps:

• Put potato slices in a large bowl. Pour enough cold water over the potatoes to cover completely. Soak potatoes, gently agitating every 10 minutes, for 30 minutes; drain.
• Spread potatoes slices onto paper towel; pat dry with more paper towels.
• Mix vinegar and 1 cup cold water in the large bowl; add potatoes. Cover bowl with plastic wrap and refrigerate for 30 minutes, stir gently, and continue chilling at least 30 minutes more.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Working in batches, use a slotted spoon to remove potato slices from vinegar mixture and gently add to the hot oil. Fry potatoes until golden brown, 5 to 7 minutes per batch. Remove chips to a bowl lined with paper towel to drain.
• Use the paper towel to lift chips from the bowl and put them into a separate bowl; season with salt. Spread the salted chips onto paper towel to further dry and cool completely.