Recipe by mollypaul
A traditional pub treat as an appetizer! Sprinkle with malt vinegar and salt for an authentic touch. When deep frying, the most important thing to monitor is the oil temperature. If you don't have a fryer with a thermostat, go to your local kitchen shop and purchase a good quality deep fry thermometer. From an old newspaper clipping.
Top Review by Chef Sarita in Austin Texas
My family liked this dish. The use of italian dressing is unique. The only thing is that I would probably decrease the amount of baking soda used becuase the taste is still present in the end result. I will preobably make again but with less baking soda. Thanks for posting!
- 18 ounces frozen french fries
- 1 cup Italian salad dressing (store bought or your own recipe)
- 1 cup flour
- 2 tablespoons cornstarch
- 1⁄4 cup water
- 1 1⁄2 teaspoons baking powder
- 1 lb fish fillet, cut into 1-inch pieces
- oil, for deep-fat frying
Directions See How It's Made
- Preheat oven to 450F and lightly spritz a baking pan with baking spray (Pam).
- Toss potatoes with 1/4 cup salad dressing; place in baking pan and bake for 25 minutes.
- Preheat oil to 365°F.
- Combine flour, cornstarch, baking powder, 3/4 cup salad dressing and 1/4 cup water.
- Dip fish into batter and fry a few pieces at a time in hot oil until golden, about 2 minutes.
- Drain well on absorbent paper or paper towels.
- Serve fish bits and french fries in miniature newspaper cones lined with waxed paper, for an authentic touch.