Saturday, October 13, 2018

Fish & Chips Cook's Country

Fish & Chips Cook's Country

Fish and Chips



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.

Recipe Image

INGREDIENTS

1cup (5 ounces) all-purpose flour
1cup (4 ounces) cornstarch
Salt and pepper
1teaspoon baking powder
1 ½cups beer
1(2-pound) skinless cod fillet, about 1 inch thick
2 ½pounds large Yukon Gold potatoes, unpeeled
8cups peanut or vegetable oil
Lemon wedges


Order of Operations

This recipe comes together easily if you follow this simple sequence.
  1. Make the tartar sauce.
  2. Make the batter, portion the fish, and cut the potatoes.
  3. Start the fries in cold oil, and cook them until they’re almost done.
  4. Batter and fry the fish in two batches.
  5. Return the fries to the oil for just 1 minute to finish cooking them.
  6. Serve the fries with the fish and sauce.

Pro Tip for Frying

To keep the pieces of fish from sticking together in the hot oil, spear one piece of battered fish with a fork, let the excess batter drip off, and then drag the fish along the oil’s surface before releasing it to sink. This gives the batter a chance to set up and harden so that it won’t adhere to other pieces it touches in the oil.

Cutting French Fries Made Easy

Square Off Sides

Slicing off the four long sides of each potato eliminates the need for peeling and creates a stable base for the next cuts.

Cut into Planks, Then Fries

Cut the potatoes lengthwise into 1/4-inch-thick planks, then cut the stacks of planks into fries. You’re ready to fry!

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