Fish and Chips with Crispy Batter-Crusted White Fish
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Source: https://recipheon.com/en/recipes/main-dishes/fish-and-chips-with-crispy-batter-crusted-white-fish
About this recipe
Fish and chips made with white fish features golden, crispy fillets served with fluffy fries and lemon. The potatoes are fried twice so they become tender inside and browned outside, while the fish is dipped in a light batter made with very cold sparkling water. Choose a firm white fish such as cod, pollock, or haddock, and serve the dish immediately after frying.
Ingredients
Fish and Batter
600 g white fish fillets, without skin or bones, divided into 4 portions
180 g all-purpose flour
40 g potato starch
1 teaspoon baking powder
300 ml very cold sparkling water
1 teaspoon salt
½ teaspoon ground black pepper
Fries and Frying
1 kg potatoes, peeled and cut into thick fries
1.5 l vegetable oil for deep-frying, used in stages
1 lemon, cut into wedges for serving
Steps
Rinse the potatoes in cold water until the water is nearly clear, then dry them very thoroughly with a kitchen towel. This will reduce splattering during frying and help the fries brown better.
In a large bowl, whisk together the all-purpose flour, potato starch, baking powder, salt, and pepper. Pour in the very cold sparkling water and whisk briefly, just until the ingredients are combined; a few small lumps are fine.
Heat the vegetable oil in a wide, deep pot to about 150°C. Fry the potatoes in batches for 5–7 minutes, until tender but still pale. Remove them with a slotted spoon to a rack or paper towel and repeat with the remaining batches.
Pat the fillets dry and dip them into the batter one at a time, allowing the excess to drip back into the bowl. Fry the fish in batches in oil heated to about 180°C for 5–7 minutes, turning once, until the coating is deeply golden and crispy and the fish is white inside and flakes easily.
Heat the oil to about 180°C again and fry the par-fried potatoes in batches for 3–5 minutes, until golden, firm, and crispy on the surface. Transfer them to a rack or paper towel and season lightly with salt.
Serve the crispy fish immediately with the fries and lemon wedges. Do not cover the fried portions, because the steam will soften the batter and fries.
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