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Fish & Chips

Source of Recipe

A magazine that freaks when you post their recipes


Recipe Introduction

I got a deep fryer with my birthday money and to inaugurate it, I decided that nothing would suit so well as fish & chips! This recipe worked very well, but I'm not sure that the extra step with the potatoes in the microwave is necessary - we had tons leftover, so I'm making the chips again tonight and I'll do it without that step and see what I think. Very crispy and nice fish. UPDATE: 5/17/2009 I SUBBED IN RICE FLOUR FOR THE REGULAR AP AND IT WAS WONDERFUL - EXTREMELY CRISP AND CLEAN TASTING. I WILL USE RICE FLOUR ALL THE TIME NOW! I also skipped the microwaving the fries step and the second dredging step - it didn't seem to make any difference at all and made things easier and cleaner.

List of Ingredients

3 lb. russet potatoes, cut into 1/2x1/2" lengths
oil for deep frying
1 1/2 c. flour
1/2 c. cornstarch
1/2 t. cayenne
1/2 t. paprika
1/8 t. black pepper
2 t. table salt
1 t. baking powder
1 1/2 lb. cod or haddock
1 1/2 c. (12 oz.) cold beer



Recipe

Place the potatoes in a microwaveable bowl, toss with 1/4 c. oil, cover with plastic wrap and microwave on HIGH until potatoes are slightly translucent and pliable, but still somewhat firm, 6 - 8 minutes. Stir halfway through. When done, rinse with cold water and spread out on paper towels to dry for 10 - 60 minutes at room temperature.

Whisk flour, cornstarch, cayenne, paprika, pepper and salt in a large mixing bowl. Put 3/4 c.of this mixture on a rimmed baking sheet and set aside. Add baking powder to the flour mixture in the bowl and whisk.

In fryer (or Dutch oven) heat oil to 350 degrees. Add potatoes and increase temperature to 375 degrees. Fry 6 - 8 minutes, stirring, until they are just starting to turn light brown. Remove from the fryer and drain. You will cook a second time to crisp.

Dry fish with paper towels and dredge in the flour mixture that is on the baking sheet; shake off excess flour and transfer to a wire rack. Add the beer to the flour mixture in the bowl. You may not need all of the beer. You want the batter to be fairly thin, falling off the whisk in a thin stream and leaving a faint trail across the surface of the batter. Don't overmix - the batter will be a little lumpy. With tongs, dip each piece of fish into the batter, letting extra drip off. Dredge lightly into the flour mixture on the baking sheet again. Fry all the fish, being careful not to crowd the fryer, 7 - 8 minutes, until golden and crisp. Drain.

When all the fish is done, bring the temperature up to 375 degrees again. Add the fries back to the fryer and cook until done, 3 - 5 minutes. Drain and salt.

Serve with malt vinegar and/or tartar sauce.

Serves 4 - 6.