This recipe was provided by a chef, restaurant or culinary professional. With some new craves, and all of your faves, Red Robin Gourmet Burgers and Brews has options for the. Remove the fish from the oil with a spatula and allow to drain on a cooling rack before serving on a bed of chips with lashings of kosher salt and malt vinegar. Hurry in to try limited time gourmet burgers and more. Cook, in batches if necessary, until golden brown and trying to float, 5 to 7 minutes. Dip the fish into the beer batter, briefly allow the batter to drain off, and then gently place the fish into the oil, allowing the fish to float away from you. Dip the fish into the seasoned flour, tapping off any excess. Fillet the fish into six 8-ounce portions, removing any bones, skin or blood lines that are present. Whilst still continuing to whisk, add cold water until the batter resembles heavy cream consistency and contains no lumps.įor the fish: Fill a large pot halfway with oil or fill a deep-fat fryer with oil. Whilst constantly whisking, add enough beer to stiffen up the mix. Brothers F&C Restaurant & Bar Brothers F&C Takeout EBF&C. When ready to serve, heat the oil to 375 degrees F and fry the blanched chips, in batches if necessary, until golden brown and crispy on the outside and still fluffy on the inside, about 5 minutes.įor the seasoned flour: Mix the flour, salt and black pepper in a large bowl and set aside.įor the beer batter: Thoroughly mix the flour, paprika and salt in a large bowl. Ossining, NY 10520 914.488.5141 Hungry Order for pickup or delivery. Once all the chips have been blanched, spread them on a sheet tray and store them in the fridge overnight. Seafood Restaurants Vegetarian Restaurants Family Style Restaurants. Fry the chips until they are soft enough to squeeze but not yet browned, about 10 minutes. Great food, and price's are not high as these fast food place's.The portions of food you get is a lot, less money then a combo meal at a fast food. Thoroughly drain the chips and add them to the oil, working in batches to avoid overcrowding the pan. Store them in water.įill a large pot halfway with the oil or fill a deep-fat fryer with oil. For the twice-cooked chips: Peel the potatoes and cut them into approximately 5/8-inch-thick chips (i.e.
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