Fish and Chips Recipe | Epicurious

Step 1

Peel 4 large russet potatoes (about 2¼ lb.) and halve lengthwise, then cut lengthwise into ½”-thick wedges, transferring as cut to a large bowl of cold water. Chill 30 minutes.

Step 2

Heat 3 qt. vegetable oil (96 oz.) in a deep 6-qt. heavy pot or fryer fitted with deep-fry thermometer over medium-high heat until thermometer registers 325°. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry one-third of potatoes, stirring gently, until edges are just golden, about 4 minutes. Using a slotted spoon, transfer to fresh paper towels to drain. Working in batches, fry remaining potatoes, returning oil to 325° between batches. Remove oil from heat and reserve. Let potatoes cool, about 25 minutes.

Step 3

Heat reserved oil over medium-high heat until thermometer registers 350°. Place oven racks in upper and lower thirds of oven; preheat to 250°.

Step 4

Working in batches, fry potatoes again until deep golden brown and crisp, about 5 minutes per batch. Return oil to 350° between batches. Using slotted spoon, transfer to fresh paper towels and drain briefly, then arrange in a single layer in a shallow baking pan. Keep warm in upper third of oven.

Step 5

Increase oil temperature to 375°. Sift 1½ cups (187 g) all-purpose flour into a medium bowl, then whisk in one 12-oz. bottle cold beer gently until just combined. Stir in ¼ tsp. kosher salt.

Step 6

Pat fish dry. Sprinkle 1½ lb. haddock or cod fillets, skinned, pin bones removed, fish cut diagonally into 1″-wide strips (5–6″ long), on both sides with ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ¼ tsp. freshly ground black pepper. Dredge in remaining ½ cup (63 g) all-purpose flour, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4–5 minutes. Transfer to a paper-towel-lined baking sheet and keep warm in lower third of oven. Working in batches, fry remaining fish, returning oil to 375° between batches.

Step 7

Season fish and chips with kosher salt. Arrange on a platter or divide among plates. Serve with malt vinegar alongside.

Do Ahead: Chips can be fried for the first time 3 hours ahead and kept, uncovered, at room temperature until refrying. 

Editor’s note: This recipe for fish and chips was first printed in the January 2004 issue of ‘Gourmet.’ Head this way for more of our best fish recipes

Source link

Sign up for daily newsletter for new posts in your inbox.
Spread the news

Leave a Reply

Your email address will not be published. Required fields are marked *

Advertise & promotion space

Help us develop TheGreeks

Medusa Sculpture Candles
Medusa Sculpture Candles
These are affiliate links. Clicking these links will transfer you to Amazon website.

You can become an author at TheGREEKS!
For anyone with good writing skills and an interest in going public with their work, we call for submissions

The post should be original and ideally offer something positive to any reader.
Posts must be decent and not insulting to other people: race-color-religion-gender or against a specific individual

Solverwp- WordPress Theme and Plugin