Classic Fish & Chips
Possibly the most famous British “take away” dish. Pair it with a pint of good ale and good company and you have the makings for a delightful lunch or supper.
Ingredients:
2 filets Cold Water White Fish (I use North Atlantic or North Pacific Cod Loins)
12oz Idaho Potatoes (Russet) peeled and cut into 1/2” by ¾” slices
1 cup Plain Flour
7oz Chilled Water (Refrigerated)
½ tsp Citric Acid
½ tsp Baking Soda
Sea Salt
Peanut Oil or Tallow (Beef Fat) for frying
Recipe Instructions:
Sprinkle the fish filets lightly with sea salt on both sides and put them in the refrigerator to chill. This will help remove excess water and help firm the fish along with seasoning it.
Soak potato slices in cold water for an hour.
Set your oven to 125 F.
Drain the potatoes and put them in a pot of slightly salted water and simmer. Potatoes should be softened, however not so soft that they fall apart or break in pieces. (Once the simmer starts the time in the pot should be 5 minutes max.)
Strain the potatoes of the hot water and replace with a bath of cold water immediately. Then let them rest for another 5 minutes.
Turn your oven off.
Place the individual potato slices on a rack and pan spreading them out evenly. Then place them in the warm oven for 1 hour. (This will remove excess water preventing soggy chips.)
About 15 minutes before you remove the fries from the oven mix the citric acid and the baking soda in a small bowl.
In a large bowl mix the cold water and flour into a batter adding a little sea salt for seasoning.
Take about ¼ cup out of the batter and place it in a small cup with a spout and put it aside. A typical small measuring cup will work well. (You may have to add a few droplets of water to make it easy to pour… but be very careful to be sure it is still thick and not watery… avoid adding the water if you can.)
Heat your oil to 360F in a skillet pot or other vessel that will give you some depth so that the oil/fat will cover the fish with room to spare. (I use a wok)
Have the cold fish filets ready at hand.
Add the citric acid and baking soda mixture to your batte. Stir lightly for just a few seconds and stop. The batter will foam up dramatically in just a minute or so. This is when you will dredge your fish in it. (A heads up: As you will see this batter is very light and fluffy. You should take extra care when turning the fish in the oil because it will make quite a fragile but delightful crust.)
Important note: In most restaurants they will have a deep fryer with a large amount of oil/fat in it. If you are cooking at home you will likely use a lot less oil/fat. Using less oil/fat means that you will have to be careful not to add too much cold food to it at one time cooling the oil. The temperature of the oil is critical. If it drops too far, for too long… the food will absorb the oil/fat and be greasy. Try doing one piece of fish at a time and just a few chips at a time to avoid this.
Be sure to add your fish to the oil by slowly laying it in. If you drop it in, it could hit the bottom before it has a chance for the batter seat to the fish and could adhere to the hot bottom of the pan as well. The fish should be sort of floating in the oil/fat. Wait just a few seconds to make a solid crust but not brown. Gently turn it and wait a few more second to seal the other side.
Now very carefully lift the fish to where it is half way out of the oil (use a spatula or similar kitchen tool to raise it from the bottom). Drizzle a small amount of batter in the mixing cup on the fish around the outside of it letting some of it spill off the sides. Wait a few more seconds and slowly let it drop. (This will create a crispy crust or lace around your battered fish.)
Continue frying, turning the fish midway until golden brown on both sides. This will take approximately 8 to 10 minutes total (4 to 5 minutes on each side).
Place cooked pieces of fish on a rack and pan and place in the warmed oven. Remove the potato slices which are now ready to fry.
Fry the potatoes at 360F until there is no more loud crackling (any water is now gone) and they are light golden brown. Remove them from the oil/fat and drain the oil off them.
Now grab your buds and suds and enjoy this smashingly delightful treat!
