Fish & Chips
Prep Time: 20 minutes
Cook Time: 25 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
Ingredients for Chips:
- 2 pounds russet potatoes, peeled
- vegetable oil for frying
Ingredients for Fish:
- 7 tablespoons (55 grams) all-purpose flour, divided
- 7 tablespoons (55 grams) cornstarch
- 1 teaspoon baking powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ⅓ cup amber or brown beer, cold
- ⅓ cup sparkling water, cold
- 4 (6-8 ounce each) haddock or cod fillets
Ingredients for Serving:
- lemon wedges
- tartar sauce
- malt vinegar
- Fill a large bowl with cold water. Cut the peeled potatoes into finger width slices then cut each slice into sticks of the same width so that you end up with chips that are the same size on all four sides. Using a colander, rinse the cut potatoes in cold water until the water runs mostly clear. Transfer the potatoes to the bowl of cold water, ensuring that they are fully submerged below the surface (this will keep them from browning). Set aside while preparing the batter for the fish.
- Take two tablespoons of the flour and place in a medium bowl for coating the fish later.
- Place the remaining flour in a large mixing bowl along with the cornstarch, baking powder, salt and pepper, whisking to fully combine.
- Pour the beer and sparkling water into the bowl with the flour mixture, stirring constantly, until you have a smooth batter. Cover the bowl and place the batter into the refrigerator to rest for 20 to 30 minutes.
- Fill a large dutch oven with enough vegetable oil to go halfway up the sides. Heat over medium high heat until the oil reaches 275°F. While the oil is heating, line a baking sheet with paper towels and place a cooling rack over the top.
- Drain the potatoes using the colander and lay them out on a baking sheet. Blot using paper towels until the potatoes are completely dry (any moisture will cause the oil to splatter while frying).
- Once the oil has come to temperature (check using a deep fry thermometer or instant read one), use a slotted spoon or spider to lower a couple handfuls worth of potatoes into the oil. Fry them for 4 to 5 minutes until they’ve softened slightly in texture, then transfer them to the cooling rack to drain. Repeat until all the potatoes are cooked.
- Turn the heat on the pan up to medium high, until the oil reaches 350°F. While the oil is heating, remove the fish from the refrigerator and pat them dry if needed. Season each fillet lightly with salt. Remove the batter from the refrigerator.
- Gently place each fillet in the bowl with the reserved flour and toss to coat. Gently shake off any excess flour and then dip the fillet into the batter, taking care to ensure the entire surface is coated.
- Once the oil has reached 350°F very carefully lower each fillet into the oil. Wait 15 to 20 seconds between each piece to ensure the batter has cooked a bit and the fillets won’t stick together. Check the temperature of the oil as adding the fish will make it drop, turning the heat up as needed. Fry for 7 to 8 minutes, turning occasionally, until the batter has puffed up and becomes beautifully golden brown and crispy. Using the slotted spoon or spider, lift the fillets out of the hot oil and transfer to the cooling rack to drain. Sprinkle each one with a bit more salt and lay a bit of parchment paper over the top to help keep them warm.
- Turn the heat on the oil up once more until the oil reaches at least 400°F. Working in batches to ensure even cooking, carefully lower some potatoes into the hot oil and fry until browned and crisp, about 4 to 5 minutes. Drain from the oil using the slotted spoon or spider and transfer to the cooling rack to drain. Sprinkle the potatoes with salt.
- Divide the potatoes among four plates and place one piece of fish on each. Serve the warm fish and chips with the condiments of your choice.