Fish and Chips
By Bryan RoofPublished on August 14, 2017
Time
1½ hours
Yield
Serves 4
Ingredients
Before You Begin
Try to find large Yukon Gold potatoes, 10 to 12 ounces each, that are similar in size. We prefer peanut or vegetable oil for frying and do not recommend using canola oil since it can impart off-flavors. Use a Dutch oven that holds 6 quarts or more. A light-bodied American lager, such as Budweiser, works best here. If you prefer to cook without alcohol, substitute seltzer for the beer. We prefer to use cod for this recipe, but haddock and halibut will also work well. Serve with Tartar Sauce, if desired.
Instructions
- Whisk flour, cornstarch, 1 1/2 teaspoons salt, and baking powder together in large bowl. Add beer and whisk until smooth. Cover with plastic wrap and refrigerate for at least 20 minutes.
- Cut cod crosswise into 8 equal fillets (about 4 ounces each). Pat cod dry with paper towels and season with salt and pepper; refrigerate until ready to use.
- Square off each potato by cutting 1/4-inch-thick slice from each of its 4 long sides. Cut potatoes lengthwise into 1/4-inch-thick planks. Stack 3 to 4 planks and cut into 1/4-inch fries. Repeat with remaining planks. (Do not place potatoes in water.)
- Line rimmed baking sheet with triple layer of paper towels. Combine potatoes and oil in large Dutch oven. Cook over high heat until oil has reached rolling boil, about 7 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes longer. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until just lightly golden brown, about 4 minutes longer (fries will not be fully cooked at this point). Using spider skimmer or slotted spoon, transfer fries to prepared sheet. Skim off any browned bits left in pot.
- Set wire rack in second rimmed baking sheet. Transfer fish to batter and toss to evenly coat. Heat oil over medium-high heat to 375 degrees. Using fork, remove 4 pieces of fish from batter, allowing excess batter to drip back into bowl, and add to hot oil, briefly dragging fish along surface of oil to prevent sticking. Adjust burner, if necessary, to maintain oil temperature between 350 and 375 degrees.
- Cook fish, stirring gently to prevent pieces from sticking together, until deep golden brown and crispy, about 4 minutes per side. Using spider skimmer or slotted spoon, transfer fish to prepared rack and skim off any browned bits left in pot. Return oil to 375 degrees and repeat with remaining 4 pieces of fish.
- Return oil to 375 degrees. Add fries to oil and cook until deep golden brown and crispy, about 1 minute. Using spider skimmer or slotted spoon, transfer fries back to prepared sheet and season with salt. Transfer fish and chips to platter. Serve with lemon wedges.
Time
1½ hoursYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Crispy fish and chips can usually be found only at a proper English pub, but we wanted to create an authentic version for the home cook. We used a mixture of equal parts all-purpose flour and cornstarch plus a teaspoon of baking powder to mimic that familiar crispy, shell-like coating. Whisking in some beer created a coating that stuck well to the tender pieces of cod and added a malty flavor to each bite. Yukon Gold potatoes worked best for our chips—they were less starchy and more crispy once fried than other potato varieties.
Before You Begin
Try to find large Yukon Gold potatoes, 10 to 12 ounces each, that are similar in size. We prefer peanut or vegetable oil for frying and do not recommend using canola oil since it can impart off-flavors. Use a Dutch oven that holds 6 quarts or more. A light-bodied American lager, such as Budweiser, works best here. If you prefer to cook without alcohol, substitute seltzer for the beer. We prefer to use cod for this recipe, but haddock and halibut will also work well. Serve with Tartar Sauce, if desired.
Instructions
- Whisk flour, cornstarch, 1 1/2 teaspoons salt, and baking powder together in large bowl. Add beer and whisk until smooth. Cover with plastic wrap and refrigerate for at least 20 minutes.
- Cut cod crosswise into 8 equal fillets (about 4 ounces each). Pat cod dry with paper towels and season with salt and pepper; refrigerate until ready to use.
- Square off each potato by cutting 1/4-inch-thick slice from each of its 4 long sides. Cut potatoes lengthwise into 1/4-inch-thick planks. Stack 3 to 4 planks and cut into 1/4-inch fries. Repeat with remaining planks. (Do not place potatoes in water.)
- Line rimmed baking sheet with triple layer of paper towels. Combine potatoes and oil in large Dutch oven. Cook over high heat until oil has reached rolling boil, about 7 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes longer. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until just lightly golden brown, about 4 minutes longer (fries will not be fully cooked at this point). Using spider skimmer or slotted spoon, transfer fries to prepared sheet. Skim off any browned bits left in pot.
- Set wire rack in second rimmed baking sheet. Transfer fish to batter and toss to evenly coat. Heat oil over medium-high heat to 375 degrees. Using fork, remove 4 pieces of fish from batter, allowing excess batter to drip back into bowl, and add to hot oil, briefly dragging fish along surface of oil to prevent sticking. Adjust burner, if necessary, to maintain oil temperature between 350 and 375 degrees.
- Cook fish, stirring gently to prevent pieces from sticking together, until deep golden brown and crispy, about 4 minutes per side. Using spider skimmer or slotted spoon, transfer fish to prepared rack and skim off any browned bits left in pot. Return oil to 375 degrees and repeat with remaining 4 pieces of fish.
- Return oil to 375 degrees. Add fries to oil and cook until deep golden brown and crispy, about 1 minute. Using spider skimmer or slotted spoon, transfer fries back to prepared sheet and season with salt. Transfer fish and chips to platter. Serve with lemon wedges.
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