Fresh Fish and Chips
A fresh fillet coated in beer batter for a crispy and deliciously fresh fish fry.
Ingredients
- 3 russet potatoes cut into fries
- canola oil for frying
- 1 tspn kosher salt plus more to taste
- 2 lb cod fillets
- black pepper to taste
- 2 1/2 cups flour
- 1 tspn baking powder
- 1 beer
- fresh parsley chopped, for garnish
- 1 lemon cut into wedges, for serving
- tartar sauce for serving
- ketchup for serving
- malt vinegar for serving
Instructions
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Add the potatoes to a bowl of cold water to remove excess starch and prevent discoloration.
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Pour oil to a depth of 6 inches in a large heavy pot. Heat over medium-high heat until oil reaches 325˚F.
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Drain the potatoes and blot dry thoroughly with paper towels.
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Working in batches, fry the potatoes in the hot oil for about 5 minutes, or until pale golden. With a slotted spoon or spider, transfer to a wire rack to drain. Season with salt.
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Increase the heat to high. When the oil temperature reaches 375˚F, return the fries to the pot and fry until golden brown. Transfer to the rack to drain again and season with more salt.
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Reduce the heat to medium-high to let the oil temperature reduce to 350˚F.
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Pat the cod fillets dry with a paper towel. Season all over with salt and pepper.
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Add 1 cup of flour to a plate. Dredge the cod in the flour, shaking off any excess.
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In a large bowl, whisk to combine the remaining 1½ cups of flour, 1 teaspoon salt, and baking powder. Gradually add the beer, whisking until smooth.
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Dip the dredged cod in the batter, turning to coat completely.
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Fry the cod in the hot oil until golden brown on all sides, 3-5 minutes. Transfer to a wire rack to drain for 3 minutes. Season with salt.
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Garnish the fish and chips with parsley and serve with lemon wedges, tartar sauce, ketchup, and malt vinegar.
