Rudy and I love our red meat, but we do love a good fish with chips. The places we went to for fish and chips don’t always get it right, so I decided to make my own, in search for the perfect recipe. Unfortunately for me, many “perfect” recipes call for beer, but I finally found one without. My verdict: the batter was indeed crispy, however my fries browned too fast and were not crisp; I suspect they were not dry enough when frying. The malt vinegar and tartar sauce are great accompaniments for the fish. The search continues!
Based on the recipe by Tyler Florence.
English-Style Fish and Chips
Ingredients
- Vegetable oil, for deep frying
- 4 large russet potatoes
- 2 cups rice flour, plus more for dredging
- 1 tablespoon baking powder
- 1 tablespoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1 large egg, lightly beaten
- 1 (325 ml) can soda water, keep chilled
- 2 (225-gram) firm white fish (haddock, pollock, cod, etc.) fillets, cut in 1/2 on an angle
- Malt vinegar, for serving
- Tartar Sauce, recipe follows
Directions
Heat 3-inches of the oil in a deep fryer to 165 degrees C. Alternately, heat 3-inches of oil in a deep pot.
Peel the potatoes and cut them into chips, about the size of your index finger. Pat dry and let sit for about 30 minutes to ensure that the potatoes are dry. 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.
Crank the oil temperature up to 190 degrees C.
In a large mixing bowl, add 2 cups rice flour, baking powder, salt, pepper, and egg, and stir to combine. Pour in the soda water and whisk to a smooth batter. Spread some cup 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.
Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve with malt vinegar and/or tartar sauce.