Best Fish and Chips

Best Fish and Chips
email Print
Log In to Rate This
Cuisine: American
Techniques: Deep Fry
Occasions: Any
Prep Time: 0 hr 30 min
Cook Time: 0 hr 15 min
Yield: 4 Serving(s)
Main Ingredients: Fish
Sourced: This is a Tyler Florence recipe from the old day! http://www.tylerflorence.com
Tags: Comfort Food, Local / Organic Friendly, Lunch / Light Main, Main Course / Dinner

Ingredients:

  • 4 large russet potatoes
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon fresh ground black pepper, plus more for seasoning
  • 1 large egg, lightly beaten
  • 1 (12 ounce) can soda water
  • 1/2 cup rice flour, for dredging
  • 2 (8 ounce) cod fish fillets or 2 (8 ounce) haddock fillets, cut in 1/2 on an angle
  • Canola oil, for deep frying
  • Malt vinegar, for serving
  • TARTAR SAUCE
  • 1 cup mayonnaise
  • 1 tablespoon capers, chopped
  • 1 tablespoon cornichon, chopped
  • 2 tablespoons flat leaf parsley, finely chopped
  • 1/2lemon, juiced
  • 1 dash hot sauce

Directions:

  • Heat 3 inches of the oil in a deep fryer. Or you can heat 3 inches of oil in a deep pot. Peel the potatoes and cut them into chips, about the size of your index finger.
  • Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
  • Put the chips back in the fryer for 4 to 5 minutes until crispy and brown. Take out and drain.
  • In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter.
  • Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
  • Now submerge the battered fish into the bubbling oil for 4 to 5 minutes until crispy and brown.
  • Remove and drain the fish with the chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
  • Tartar Sauce (about 1-1/4 cups): In a small mixing bowl, combine all tartar sauce ingredients. Chill before serving to let the flavors combine.
Notes: Always a family pleaser!
Recipe Posted by
To place comments please Log in or Create an Account.
Be the first to comment!
Did You Know?
It only takes a combine 9 seconds to harvest enough wheat to make 70 loaves of bread!