Beer-Battered Fish and Chips
by Dawn T in Rouxbe RecipesThis fish is fried in a light, yet crispy, beer batter and is served with homemade chips. Serve with malt vinegar, fresh l...
| Comments: 2 | Views: 7901 | Success: 100% |
Rouxbe Forums → Rouxbe Recipe Discussions → Rouxbe Certified Recipes
Text recipes with video support. Think you can help pick the next Rouxbe Video Recipe? Dive in.
Users Currently In Forums
Anthony P Sam H Andrew B Roman S Jonathan P Merna B Maureen O Leonardo C Samuel R Serrine A
blanching the fries
Why do you blanch -- double fry -- the fries? Further, why is the oil for blanching under 375 degrees F?
BTW:
Very good fish batter. Thanks!
Rouxbe Staff
RE: Blanching French Fries
Blanching is a very common practice when it comes to making fries. The first cooking at a low temperature is to cook the interior of the potato. The second cooking is to crisp up the outside. You might want to check out this video recipe for Pomme Frites for more information. Cheers!
You must be a Rouxbe student to ask questions and comment. If you are already a Rouxbe student, please login. Note: Individual lessons purchased a-la-carte do not include this service.