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Fish & Chips: Crispy Fish and Chips

Source of Recipe

From "In the Kitchen with David" by David Venable


Recipe Introduction

"On my first visit to London, I can remember walking down the quaint streets and suddenly smelling vinegar and something fried. I looked around for a restaurant but couldn't see one. Instead, a man behind me was enjoying vinegar-doused fish and chips wrapped in a cone made from newspaper. In the United Kingdom, fish and chip joints can be found in every neighborhood. Here, it's easy to make fish and chips at home. A light crispy coating keeps the fish moist and tender."

List of Ingredients

◦  4 large baking potatoes
◦  1 cup plus ½ cup all-purpose flour
◦  ½ tsp baking powder
◦  ½ tsp baking soda
◦  1 tsp kosher salt
◦  ¼ tsp cayenne
◦  1 12-ounce bottle beer
◦  4 to 6 cups canola oil for frying
◦  1½ pounds firm-fleshed whitefish (tilapia, pollock, cod) fillets, cut into serving-size pieces
◦  Malt vinegar


Recipe

Preheat the oven to 200° F. Line two baking sheets with parchment paper and set a wire rack over each one. Leaving the skins on, slice the potatoes lengthwise into ½-inch strips. Place the potatoes in a bowl and cover with cold water.

Whisk together the 1 cup flour, the baking powder, baking soda, salt, and cayenne in a bowl. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. (The batter can be made up to 1 hour ahead of time.)

Clip a deep-frying thermometer to the side of a heavy, deep pot. Add the canola oil to the pot and slowly heat the oil to 325° F. Put the remaining ½ cup flour on a shallow plate.

Drain the potatoes and dry them thoroughly to remove any excess water. (A salad spinner works well.) Working in small batches, add some of the potatoes to the hot oil and fry for 2 to 3 minutes, just until pale and floppy. Using a slotted spoon, remove the potatoes from the oil and drain on one of the wire racks. When all the potatoes are fried, raise the heat and increase the temperature of the oil to 375° F. Return the potatoes to the oil and cook until brown and crisp, 2 to 3 minutes. Transfer the potatoes to the lined baking sheets and put them in the oven while you cook the fish.

Lower the heat and decrease the temperature of the oil to 350° F. Remove the batter from the refrigerator. Line a baking sheet with paper towels and set a roasting rack on top.

Lightly dredge the fish strips in the flour. Working in small batches, dip the fish into the batter and immerse in the hot oil. When the batter is set, turn over the pieces of fish and cook until golden brown, about 2 minutes. Drain on the roasting rack. Continue cooking the remaining pieces of fish. Serve the hot fish and chips with malt vinegar on the side.


Makes 6 servings