English-Style Fish and Chips
- Vegetable oil, for deep frying
- 4 large russet potatoes
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1 large egg, lightly beaten
- 1 (12-ounce) can soda water
- 1/2 cup rice flour, for dredging
- 2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle
- Malt vinegar, for serving
- Tartar Sauce, recipe follows
- Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot.
- Peel the potatoes and cut them into chips, about the size of your index finger.
- Put the potatoes in the oil.
- Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point.
- Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
- Crank the oil temperature up to 375 degrees F.
- In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg.
- Pour in the soda water and whisk to a smooth batter.
- Spread the rice flour on a plate.
- Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
- Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil.
- Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips.
- Fry the fish and chips for 4 to 5 minutes until crispy and brown.
- Remove the basket and drain the fish and chips on paper towels; season lightly with salt.
- Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
- 1 cup mayonnaise
- 1 tablespoon chopped capers
- 1 tablespoon chopped cornichons
- 2 tablespoons finely chopped flat-leaf parsley leaves
- 1/2 lemon, juiced
- Dash hot sauce
- In a small mixing bowl, combine all ingredients.
- Chill before serving to let the flavors marry.
- Yield: about 1 1/4 cups
vegetable oil, russet potatoes, flour, baking powder, salt, freshly ground black pepper, egg, soda water, rice flour, haddock, vinegar, tartar sauce
Taken from www.foodnetwork.com/recipes/tyler-florence/english-style-fish-and-chips-recipe.html (may not work)