Fish and Chips

By lorik

Ask your fishmonger to remove the thin tail portions of the fish. For safety, use a Dutch oven with at least a 7-quart capacity. Any beer will work in this recipe, even nonalcoholic beer, with the exception of dark stouts and ales. Serve with traditional malt vinegar or with tartar sauce.

Ingredients

• Variation from Tasting Table:
• 3 pounds russet potatoes (about 4 large potatoes), peeled, ends and sides squared off, and cut lengthwise into 1/2 inch by 1/2-inch fries )
• 3 quarts peanut oil (or canola oil), plus 1/4 additional cup
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/8 teaspoon ground black pepper
• Table salt
• 1 teaspoon baking powder
• 1 1/2 pounds 1-inch-thick cod fillet (or other thick white fish, such as hake or haddock) cut into eight 3-ounce pieces
• 1 1/2 cups beer (12 ounces), cold
• For the Tartar Sauce:
• 3/4 cup mayonnaise
• 2 tablespoons minced parsley
• 2 tablespoons minced cornichons
• 2 tablespoons minced capers
• 1 tablespoon malt vinegar
• 1 tablespoon lemon juice
• 1 teaspoon finely grated lemon zest
• Kosher salt and freshly ground pepper, to taste
• For the Fish & Chips:
• Vegetable oil, for frying
• 4 medium (3 pounds) russet potatoes, cut into 1/2-inch batons and rinsed
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt, plus more to taste
• 1 1/2 cups dark beer
• 2 pounds cod fillets, cut into 5-by-1-inch strips
• Tartar sauce, for serving
• Lemon wedges, for serving
• Malt vinegar, for serving

Details

Servings 4
Adapted from cooksillustrated.com

Preparation

Step 1

1. Place cut fries in large microwaveable bowl, toss with 1/4 cup oil, and cover with plastic wrap. Microwave on high power until potatoes are partially translucent and pliable but still offer some resistance when pierced with tip of paring knife, 6 to 8 minutes, tossing them with rubber spatula halfway through cooking time. Carefully pull back plastic wrap from side farthest from you and drain potatoes into large mesh strainer set over sink. Rinse well under cold running water. Spread potatoes onto kitchen towels and pat dry. Let rest until room temperature, at least 10 minutes and up to 1 hour.

2. While fries cool, whisk flour, cornstarch, cayenne, paprika, pepper, and 2 teaspoons salt in large mixing bowl; transfer 3/4 cup of mixture to rimmed baking sheet. Add baking powder to bowl and whisk to combine.

3. In heavy-bottomed Dutch oven, heat 2 quarts oil over medium heat to 350 degrees. Add fries to hot oil and increase heat to high. Fry, stirring with mesh spider or slotted metal spoon, until potatoes turn light golden and just begin to brown at corners, 6 to 8 minutes. Transfer fries to thick paper bag or paper towels to drain.

4. Reduce heat to medium-high, add remaining quart of oil, and heat oil to 375 degrees. Meanwhile, thoroughly dry fish with paper towels and dredge each piece in flour mixture on baking sheet; transfer pieces to wire rack, shaking off excess flour. Add 1 1/4 cups beer to flour mixture in mixing bowl and stir until mixture is just combined (batter will be lumpy). Add remaining beer as needed, 1 tablespoon at a time, whisking after each addition, until batter falls from whisk in thin, steady stream and leaves faint trail across surface of batter. Using tongs, dip 1 piece fish in batter and let excess run off, shaking gently. Place battered fish back onto baking sheet with flour mixture and turn to coat both sides. Repeat with remaining fish, keeping pieces in single layer on baking sheet.

5. When oil reaches 375 degrees, increase heat to high and add battered fish to oil with tongs, gently shaking off excess flour. Fry, stirring occasionally, until golden brown, 7 to 8 minutes. Transfer fish to thick paper bag or paper towels to drain. Allow oil to return to 375 degrees.

6. Add all fries back to oil and fry until golden brown and crisp, 3 to 5 minutes. Transfer to fresh paper bag or paper towels to drain. Season fries with salt to taste and serve immediately with fish.

Variation:
1. Make the tartar sauce: In a small bowl, stir all the tartar sauce ingredients until smooth, then set aside.

2. Make the fish and chips: Preheat the oven to 250º. In a 6-quart Dutch oven, heat 2 inches of vegetable oil to 275º and line 3 baking sheets with paper towels. Working in 2 batches, blanch the potatoes in the oil until tender, but still pale in color, 6 minutes. Using a slotted spoon, transfer the potatoes to one of the prepared baking sheets to drain. Let cool completely in a single layer, allowing the fries to formed a tacky skin.

3. Increase the oil temperature to 375º. Working in 2 batches, fry the blanched potatoes until golden brown and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the potatoes to the second prepared baking sheet to drain. Keep warm in the oven until ready to serve.

4. In a medium bowl, whisk together the flour, baking powder and salt until incorporated. Whisk in the beer until a smooth batter forms. Season the fish with salt, then, working in batches, dip the fish pieces into the batter and slowly drop into the fryer. Fry until golden brown and cooked through, 2 to 3 minutes, then transfer to the third prepared baking sheet to drain. Season immediately with salt.

5. Divide the fish and chips between plates and serve with tartar sauce, lemon wedges and malt vinegar.