Fish And Chips
Take a trip across the pond with this classic British favorite. Served with a side of tartar sauce and a squeeze of lemon, this dish is a comforting and satisfying treat.
Ingredients
- 3russet potatoes, cut into fried
- Canola Oil, for frying
- 1 tspKosher Salt, to taste plus more
- 2 lbcod fillets
- Ground Black Pepper, freshly to taste
- 2.5 cupAll Purpose Flour, divided
- 1 tspBaking Powder
- 1bottle beer
- fresh parsley, chopped for garnish
- 1lemon, cut into wedges, for serving
- Tartar Sauce, for serving
- Ketchup, for serving
- Malt Vinegar, for serving
Instructions
- 1
Pat the cod fillets dry with a paper towel. Season all over with salt and pepper.
- 2
Add 1 cup (125 G) of flour to a plate. Dredge the cod in the flour, shaking off any excess.
- 3
In a large bowl, whisk to combine the remaining 1½ cups (185 G) of flour, 1 teaspoon salt, and baking powder. Gradually add the beer, whisking until smooth.
- 4
Dip the dredged cod in the batter, turning to coat completely.
- 5
Fry the cod in the hot oil until golden brown on all sides, 3-5 minutes. Transfer to a wire rack to drain for 3 minutes. Season with salt.
- 6
Garnish the fish and chips with parsley and serve with lemon wedges, tartar sauce, ketchup, and malt vinegar.
- 7
Enjoy!
- 8
Add the potatoes to a bowl of cold water to remove excess starch and prevent discoloration.
- 9
Pour oil to a depth of 6 inches (15 cm) in a large heavy pot. Heat over medium-high heat until oil reaches 325˚F (160˚C).
- 10
Drain the potatoes and blot dry thoroughly with paper towels.
- 11
Working in batches, fry the potatoes in the hot oil for about 5 minutes, or until pale golden. With a slotted spoon or spider, transfer to a wire rack to drain. Season with salt.
- 12
Increase the heat to high. When the oil temperature reaches 375˚F (190˚C), return the fries to the pot and fry until golden brown. Transfer to the rack to drain again and season with more salt.
- 13
Reduce the heat to medium-high to let the oil temperature reduce to 350˚F (180˚C).