50 minutes
A classic British dish featuring crispy battered fish and golden, crunchy chips.
Russet Potatoes, peeled, squared off, and cut into 1/2 inch fries
0 lb
Canola Oil, for frying
quarts
cups
cups
teaspoons
teaspoons
teaspoons
to taste
teaspoons
Cod Fillet, 1-inch thick, cut into eight 3-ounce pieces
0 lb
Beer, cold
cups
1. Prep the Potatoes
In a large microwave-safe bowl, combine the cut fries with 1/4 cup oil. Cover with plastic wrap and microwave on high until the fries are semi-translucent and tender yet still firm, about 6-8 minutes, stirring halfway through. Drain in a strainer, rinse under cold water, and dry with kitchen towels. Let them reach room temperature for 10 minutes to an hour.
2. Batter Mixture
In a large bowl, whisk together the flour, cornstarch, cayenne, paprika, black pepper, and 2 teaspoons of salt. Place 3/4 cup of this dry mix on a tray. Stir the baking powder into the remaining flour mix.
3. Frying the Fries
Heat 2 quarts of oil in a Dutch oven to 350°F (medium heat). Fry the potatoes until they are light golden brown, about 6-8 minutes. Drain on paper bags or towels.
4. Prep the Fish
Increase the heat to medium-high and add the remaining oil to reach 375°F. Dry the fish with paper towels and dredge in the flour on the tray. Shake off excess and place on a wire rack.
5. Make the Batter
Combine 1 1/4 cups of beer with the flour mixture, stirring until just combined with some lumps remaining. Add more beer if necessary until the batter is the right consistency. Dip the fish in the batter, allow excess to drip off, and then coat again in the flour mixture.
6. Fry the Fish
Once the oil is at 375°F, carefully add the fish, shaking off excess flour. Fry until golden brown, about 7-8 minutes, and drain.
7. Crisp the Fries
Return the fries to the oil and fry until crisp, 3-5 minutes. Drain and season with salt.
Maintain the oil temperature around 350°F to 375°F for optimal cooking without excessive oil absorption.
To achieve perfect golden chips, first fry at a lower temperature to cook through, then increase the heat for the second fry to get that golden crispness.
Use a combination of flour and cornstarch, with a touch of baking powder. Beer or sparkling water adds lightness.
Avoid a temperature drop and ensure even cooking by not overcrowding the fryer.
Opt for a starchy potato like Russets or Maris Piper for the best texture. They crisp up beautifully on the outside while staying fluffy on the inside.
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