Handcut, crispy, hot salty chips meet lightly battered, tender fish in this undeniably delicious British classic.
https://www.snappersfish.com/post/fish-chips
3 large russet potatoes (about 3 pounds), scrubbed and cut into ⅓-inch-thick sticks (see Note)
12 ounces pale ale (or other light beer)
2 ¼ cups all-purpose flour, divided
1 teaspoon baking powder
6 teaspoons sea salt, plus more to taste
1 teaspoon cayenne
1 teaspoon garlic powder
Vegetable oil or refined peanut oil, for frying
1-1 1/4 pounds fresh cod, cut into 2-” x 5” inch-thick pieces
Freshly cracked black pepper
Malt vinegar, for serving (optional)
Tartar sauce, for serving (optional)
Fill a large bowl with ice and water. Add the potatoes to the bowl and soak for 15 minutes.
Meanwhile, in a medium bowl whisk together the beer, 1 ¼ cups flour, baking powder, and 2 teaspoons salt until smooth. The consistency should be a little runnier than pancake batter.
In a shallow bowl, combine the remaining 1 cup flour, 3 teaspoons of the salt, cayenne, and garlic powder.
Heat a 3-inch layer of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Attach a deep-fry thermometer to the side of the pot. Drain the potatoes and pat completely dry. When the oil reaches 300°F, working in batches, carefully add the potatoes to the hot oil, and cook until beginning to soften, 3-4 minutes. Using a slotted metal spoon, transfer the potatoes to a paper-towel-lined sheet pan.
Increase the heat to high until the oil temperature once again reaches 350°F.
Season the fish all over with remaining 1 teaspoon salt. Dip each piece of fish into the flour mixture, then dip into the batter, allowing any excess batter to drip off. Carefully add 2-3 pieces of fish into the hot oil. Cook, flipping halfway through, until golden brown, 6-7 minutes. Using a slotted metal spoon, transfer the fish to a paper towel lined plate.
Working in batches, return the potatoes to the oil and cook until golden brown and crispy, about 5 minutes. Transfer the potatoes to the paper-towel-lined sheet pan.
Season the fish and chips with salt and pepper to taste. Serve with malt vinegar and tartar sauce on the side.
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