Fish and Chips

OK. it's safe to say that I LOVE fish and chips!  However, it has to be in the British style with cod or haddock fried in a crispy batter, accompanied by thick fried wedges of potato.  It hasn't been easy to find this meal in the U.S.,and unfortunately I'm still looking.  I still have unhappy memories of a fish and chip dinner at "Jasper White's" Summer Shack here in Boston, where the batter was soft and cakey (probably used egg in the batter).  However, we do have very nice fresh fish in New England, so I'm happy to make my own. 

The batter recipe, of course, is crucial and there are loads of recipes out there for you to choose from.  This one is a winner and is based on a tempura batter, but using beer instead of seltzer water.  Other secret ingredients are rice flour mixed in with AP flour and baking powder to make a light batter. 

Chef tips: Make sure the fish is nice and dry, then dredge in flour before dipping in the batter and deep fry in oil heated to 350 degrees F. 

Fish and Chips (Serves 2)

Ingredients:

2 - 3 cups canola or vegetable oil

2 medium potatoes, preferably russet

8 - 10 oz fillet of cod, haddock or white fish

1/2 cup rice flour

1/2 cup all purpose flour

1 teaspoon Kosher salt

1 tablespoon baking powder

1 cup approx. beer or lager

Directions:

• Peel the potatoes and cut into chips.  Wash and transfer to bowl of cold water.
• Cut the fish into 4 equal pieces, dry thoroughly with paper towel.  Set aside.

• Prepare batter: In a medium bowl, whisk together the rice flour and AP flour.  Remove 1/4 cup to a smaller bowl for dredging.

• Add the salt and baking powder to the remaining flour.  Mix together with a wire whisk and slowly add the beer until the batter resembles thick cream.

• Heat the oil on high heat, in a medium heavy bottomed pot until the temperature reaches 350 degrees F.
• Drain the chips and dry with a clean kitchen towel. Slowly, lower the potatoes into the oil, being careful not to over load the pan or the oil will spill over.  Cook in two batches if the pot is too small.
• Cook until the potatoes are soft but not browned.  Remove from the oil and set aside on a plate.  Repeat with any remaining potatoes.
• Coat the fish with dredging flour and dip into the beer batter.  Shake off any excess batter and fry in the hot oil, a couple of pieces at a time, until golden brown and cooked through approx. 3 minutes each side.

•  Drain the fried fish on paper towel and keep warm.  
• Reheat the oil until almost smoking and fry the chips a second time until crisp and golden. Drain on paper towel.
• Serve the fish and chips immediately with salt and malt vinegar.  Enjoy!