Pub Style Fish and Chips
photo by lazyme
- Ready In:
For the fries
- 1 gallon safflower oil
- 4 large russet potatoes
- kosher salt, to taste
For the batter
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1⁄4 teaspoon cayenne pepper
- 1 dash Old Bay Seasoning
- 1 (12 ounce) bottle beer, cold
- 1 1⁄2 lbs cod, cut into1-ounce strips
- 2 cups cornstarch (for dredging)
- Heat oven to 200 degrees F.
- Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
- Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.
- In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
- Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. 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. Season with kosher salt while hot and hold in the oven.
- Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. 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 with malt vinegar.
Questions & Replies
Got a question? Share it with the community!
Fantastic!! I can't believe that I'm the first one to review this. Lots of fish and chips lovers have missed out on a great recipe! The fries were good but the star of the show was the batter. I've made several fish and chip recipes before but this is my new favorite. The batter was great and stuck on the fish (cod) well. I'll be making this again soon. Thanks for sharing this winner. Made for What's on the Menu tag.