Reviews (1) Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 12/05/2008 Any non-alcoholic replacement for the beer?
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Gallery Marcus’s Fish and Chips Recipe Summary Servings: 6
Ingredients Ingredient Checklist Canola oil, for frying 2 sprigs fresh dill, finely chopped 1 bottle beer (preferably Pilsner) 1 tablespoon soy sauce Juice of 2 limes (about 3 tablespoons) 1 1/2 teaspoons coarse salt 1/4 teaspoon freshly ground pepper 1 3/4 cups all-purpose flour, plus more for dredging fish 2 tablespoons cornstarch 1 teaspoon baking powder 20 ounces firm-fleshed fish (such as salmon, tuna, or fresh anchovies), cut into 3 1/2-by-1-inch strips Lemon and lime wedges, for garnish Marcus’s Tempura Fries Marcus’s Aioli
Gallery Marcus’s Fish and Chips
Recipe Summary Servings: 6
Gallery
Marcus's Fish and Chips
Marcus’s Fish and Chips
Marcus’s Fish and Chips
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- Canola oil, for frying 2 sprigs fresh dill, finely chopped 1 bottle beer (preferably Pilsner) 1 tablespoon soy sauce Juice of 2 limes (about 3 tablespoons) 1 1/2 teaspoons coarse salt 1/4 teaspoon freshly ground pepper 1 3/4 cups all-purpose flour, plus more for dredging fish 2 tablespoons cornstarch 1 teaspoon baking powder 20 ounces firm-fleshed fish (such as salmon, tuna, or fresh anchovies), cut into 3 1/2-by-1-inch strips Lemon and lime wedges, for garnish Marcus’s Tempura Fries Marcus’s Aioli
Directions
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.
Reviews (1)
Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 12/05/2008 Any non-alcoholic replacement for the beer?
Reviews (1)
Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 12/05/2008 Any non-alcoholic replacement for the beer?Martha Stewart Member
Rating: Unrated 12/05/2008
Any non-alcoholic replacement for the beer?
Rating: Unrated
All Reviews for Marcus’s Fish and Chips
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Marcus’s Fish and Chips
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
