MARCUS'S FISH AND CHIPS
Chef Marcus Samuelsson, of New York City's Restaurant Aquavit, adds dill to the beer-based batter, giving this lunch or dinner entree a distinctly Scandinavian twist.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 14
Steps:
- In a deep pot, heat 3 inches of oil over medium-high heat until it registers 360 degrees on a deep-frying thermometer.
- In a medium bowl, combine dill, beer, soy sauce, lime juice, salt, and pepper. In another medium bowl, whisk together flour, cornstarch, and baking powder. Carefully pour the beer mixture into the flour mixture, and stir until combined. Chill batter in refrigerator, about 20 minutes.
- Pat fish dry with paper towels. Dredge fish lightly in flour. Remove batter from refrigerator. Coat each piece of fish, one by one, with the chilled batter. Transfer immediately to the hot oil in batches. Fry until just lightly golden, 2 to 3 minutes. Using a slotted spoon or tongs, gently transfer to a paper towel-lined baking sheet to drain, about 2 minutes. Return fish to the hot oil, and fry again until golden brown. The cooking time will vary depending on the variety of fish. Drain on a clean paper towel-lined baking sheet, and season with salt and pepper. Serve immediately with lemon and lime wedges, tempura fries, and aioli.
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Evelyn Otie
[email protected]I've made this recipe several times and it's always a hit. The fish is always cooked perfectly and the batter is always crispy. I love that I can make this recipe at home and it tastes just as good as the fish and chips I get at the restaurant.
Lavin Wanjiru
[email protected]This recipe is a bit time-consuming, but it's worth it. The fish and chips were delicious. The batter was crispy and the fish was tender and flaky.
Yassine Chedly
[email protected]I made this recipe for my friends and they all loved it. The fish was cooked perfectly and the batter was crispy and flavorful. I will definitely be making this again.
khaled hassen
[email protected]This recipe is a great way to use up leftover fish. I had some salmon leftover from dinner and I used it to make this recipe. The fish and chips were delicious.
Ashfaque Khan
[email protected]I'm not a big fan of fish, but I loved this recipe. The fish was cooked perfectly and the batter was crispy and flavorful. I will definitely be making this again.
Saleem Shah
[email protected]I was looking for a fish and chips recipe that was easy to make and didn't require a lot of ingredients. This recipe fit the bill perfectly. The fish and chips were delicious and I will definitely be making this again.
Russell Jr.
[email protected]I've made this recipe several times and it's always a hit. The fish is always cooked perfectly and the batter is always crispy. I love that I can make this recipe at home and it tastes just as good as the fish and chips I get at the restaurant.
Ramdeen's Welding
[email protected]This recipe is a bit time-consuming, but it's worth it. The fish and chips were delicious. The batter was crispy and the fish was tender and flaky.
Zac Camacho
[email protected]I made this recipe for my family and they all loved it. The fish was cooked perfectly and the batter was crispy and flavorful. I will definitely be making this again.
Bnn Hhu
[email protected]This recipe is a great way to introduce kids to fish. My kids loved the crispy batter and the tender fish. I will definitely be making this again.
AJAX FF
[email protected]I was skeptical about making fish and chips at home, but this recipe proved me wrong. It was so easy to make, and the results were amazing. The fish was perfectly cooked, and the batter was crispy and delicious.
Isaac Omongoisi
[email protected]I've tried many fish and chips recipes, but this one is by far the best. The fish was tender and flaky, and the batter was crispy and flavorful. I highly recommend this recipe.
Marieta Veleva
[email protected]This fish and chips recipe is a keeper! The batter was light and crispy, and the fish was cooked perfectly. I will definitely be making this again.