Fish & Chips

By á-9604

Ingredients

• Sparkling Water (or beer) Battered Fish:
• [ 1 cup flour + 1 teaspoon kosher salt, divided + 1/2 cup cold sparkling water, or cold beer + 1 teaspoon black pepper + 1 pounds fillets of firm-fleshed whitefish ]

Preparation

Step 1

Heat oven to 200 degrees F.

Season the fish fillets with salt and pepper and cut into 1-ounce strips
In a bowl, whisk together the flour, salt and pepper.

Whisk in the sparkling water until the batter reaches thick pancake batter consistency and is completely smooth and free of any lumps. Refrigerate for 20-30 minutes.
**While you’re waiting for the batter, you can prepare the chips

Garlic - Parsley Chips:
[Oil (safflower or sunflower etc) + 4 large potatoes + Kosher salt + A bunch of parsley + 2 cloves of garlic ]
Heat enough oil to fill 1/2 to 3/4 of a dutch oven or deep-fat fryer over high heat (if you have a thermometer: until it reaches 320 degrees)
Chop the parsley and garlic and set aside.
Slice the potatoes with the skin on. Place in a large bowl with cold water and then drain, removing any excess water.
Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes.
Remove and drain on roasting rack. Toss with salt, pepper, garlic and parsley while hot and put in the oven to keep warm.
**Now get back to finishing the fish
Working in small batches, dip the fish into batter and immerse into hot oil.

When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack.
Serve the fish & chips hot with malt vinegar.