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

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

INSTRUCTIONS

SERVES 4

Headnote

Try to find large Yukon Gold potatoes, 10 to 12 ounces each, that are similar in size. We prefer peanut or vegetable oil for frying and do not recommend using canola oil since it can impart off-flavors. Use a Dutch oven that holds 6 quarts or more. A light-bodied American lager, such as Budweiser, works best here. If you prefer to cook without alcohol, substitute seltzer for the beer. We prefer to use cod for this recipe, but haddock and halibut will also work well. Serve with Tartar Sauce, if desired.

Description Text

1. Whisk flour, cornstarch, 1 1/2 teaspoons salt, and baking powder together in large bowl. Add beer and whisk until smooth. Cover with plastic wrap and refrigerate for at least 20 minutes.

2. Cut cod crosswise into 8 equal fillets (about 4 ounces each). Pat cod dry with paper towels and season with salt and pepper; refrigerate until ready to use.

3. Square off each potato by cutting 1/4-inch-thick slice from each of its 4 long sides. Cut potatoes lengthwise into 1/4-inch-thick planks. Stack 3 to 4 planks and cut into 1/4-inch fries. Repeat with remaining planks. (Do not place potatoes in water.)

4. Line rimmed baking sheet with triple layer of paper towels. Combine potatoes and oil in large Dutch oven. Cook over high heat until oil has reached rolling boil, about 7 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes longer. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until just lightly golden brown, about 4 minutes longer (fries will not be fully cooked at this point). Using spider skimmer or slotted spoon, transfer fries to prepared sheet. Skim off any browned bits left in pot.

5. Set wire rack in second rimmed baking sheet. Transfer fish to batter and toss to evenly coat. Heat oil over medium-high heat to 375 degrees. Using fork, remove 4 pieces of fish from batter, allowing excess batter to drip back into bowl, and add to hot oil, briefly dragging fish along surface of oil to prevent sticking. Adjust burner, if necessary, to maintain oil temperature between 350 and 375 degrees.

6. Cook fish, stirring gently to prevent pieces from sticking together, until deep golden brown and crispy, about 4 minutes per side. Using spider skimmer or slotted spoon, transfer fish to prepared rack and skim off any browned bits left in pot. Return oil to 375 degrees and repeat with remaining 4 pieces of fish.

7. Return oil to 375 degrees. Add fries to oil and cook until deep golden brown and crispy, about 1 minute. Using spider skimmer or slotted spoon, transfer fries back to prepared sheet and season with salt. Transfer fish and chips to platter. Serve with 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!

Chicken & Pastry

Chicken & Pastry

INGREDIENTS

1 ½	cups (7 1/2 ounces) all-purpose flour
2	teaspoons baking powder
	Salt and pepper
½	cup milk
2	tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter
2	pounds bone-in chicken thighs, trimmed
4	cups chicken broth
1	cup water
1	onion, peeled and halved through root end
1	celery rib, halved crosswise INSTRUCTIONS SERVES 4 TO 6 Headnote Keep the root ends of the onion halves intact so the petals don’t separate during cooking and the onion is easy to remove from the pot. Description Text 1. Combine flour, baking powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Combine milk and melted butter in second bowl (butter may form clumps). Using rubber spatula, stir milk mixture into flour mixture until just incorporated. Turn dough out onto lightly floured counter and knead until no flour streaks remain, about 1 minute. Return dough to large bowl, cover with plastic wrap, and set aside. 2. Pat chicken dry with paper towels and season with pepper. Melt remaining 1 tablespoon butter in Dutch oven over medium-high heat. Add chicken, skin side down, and cook until golden brown, 3 to 5 minutes. Flip chicken and continue to cook until golden brown on second side, 3 to 5 minutes longer. 3. Add broth and water, scraping up any browned bits. Nestle onion and celery into pot and bring to boil. Reduce heat to low, cover, and simmer for 25 minutes. 4. Meanwhile, roll dough into 12-inch square, about 1/8 inch thick. Using pizza cutter or knife, cut dough lengthwise into 1-inch-wide strips, then cut diagonally into 1-inch-wide strips to form diamonds (pieces around edges will not be diamonds; this is OK). 5. Remove pot from heat. Transfer chicken to plate and let cool slightly. Discard onion and celery. Return broth to boil over medium-high heat and add pastry. Reduce heat to low, cover, and simmer, stirring occasionally, until pastry is tender and puffed, about 15 minutes. While pastry cooks, shred chicken into bite-size pieces, discarding skin and bones. 6. Stir chicken into stew and cook, uncovered, until warmed through and stew has thickened slightly, 2 to 4 minutes. Season with salt and pepper to taste. Serve.