English - Fish and Chips

[Olga Drozd]

English - Fish and Chips:

The oil will bubble up when you add the fries so be sure you have at least 5 inches of room at the top of the pot.  Any beer will work in this recipe, with the exception of dark stouts and porters. (I used nonalcoholic beer).  If you have room in your refrigerator, air-dry the fish pieces, uncovered, on a wire rack set over a rimmed baking sheet while you prepare the batter and parcook the potatoes.  Otherwise, make sure to pat the fish dry just before dredging and battering.  Serve with traditional malt vinegar or tartar sauce.  Fish is very crunchy and delicious and the fries are crisp. 3 pounds russet potatoes (about 4 large), peeled, ends and sides squared off, and cut lengthwise into 1/2 inch by 1/2 inch batons 3 quarts plus 1/4 cup peanut, canola, or vegetable oil 1 1/2 cups unbleached all purpose flour 1/2 cup cornstarch 1/2 teaspoon cayenne pepper 1 teaspoon paprika 2 1/2 teaspoons table salt 1/4 teaspoon ground black pepper 1 teaspoon baking powder 1 1/2 cups cold beer (12 ounces) 1 1/2 pounds cod or other thick white fish fillet, cut into six 3-ounce pieces about 1 inch thick, dried well

Toss the potatoes with 1/4 cup of the oil in a large microwave-proof bowl, cover tightly with plastic wrap, and microwave on high power until the potatoes are partially translucent and pliable but still offer some resistance when pierced with the tip of a paring knife, 6 to 8 minutes, tossing them half way through cooking.  Being careful of the scalding steam, carefully remove the plastic wrap and drain the potatoes into a large mesh strainer.  Rinse the potatoes well under cold running water. Spread the potatoes onto clean, dry kitchen towels and gently pat dry.  Let the potatoes cool to room temperature, at least 10 minutes or up to 1 hour.

Meanwhile, whisk the flour, cornstarch, cayenne, paprika, salt, and pepper together in a large bowl; TRANSFER 3/4 cup of the flour mixture to a rimmed baking sheet.

Whisk the baking powder into the large bowl and set aside.

When the potatoes are cool, heat 2 more quarts of oil over medium heat in a large Dutch oven to 350º F.  Add half of the potatoes,increase the heat to high, and cook, stirring often, until the potatoes turn light golden and just begin to brown at the corners, 3 to 5 minutes.  Using a wire mesh spider or slotted spoon, transfer the potatoes to a thick paper bag or triple thickness of paper towels to drain. Return the oil to 350º F. and repeat with the remaining potatoes; transfer to the bag to drain or triple thickness of paper towels to drain. Set aside.

Add the remaining quart of oil to the pot and return to 375º F. over medium-high heat. 

Meanwhile, dredge the fish through the flour mixture on the baking sheet, shaking off any excess, and transfer to a wire rack.

Whisk 1 1/4 cups of the beer into the bowl of flour, baking powder and cornstarch mixture until just combined (the mixture will be lumpy).  Whisk in the remaining beer, 1 Tablespoon at a time, until the batter falls from the whisk in a thin, steady stream and leaves a faint trail across the surface of the batter.

Working with 1 piece of fish at a time, use tongs to dip the fish into the batter, let the excess batter run off, then return the fish to the baking sheet with flour mixture and turn to coat thoroughly.  Repeat with the remaining fish, keeping the pieces in a single layer on the baking sheet.

When the oil reaches 375º F., increase the heat to high and add the battered fish using tongs, gently shaking off any excess flour.  Fry the fish, stirring occasionally to prevent sticking, until golden brown, 6 to 8 minutes.  Transfer the fried fish to a brown paper bag or triple thickness of paper towels to drain.

Return the oil to 375º F. over high heat, add the potatoes, and fry until golden brown and crisp, about 3 minutes.  Transfer the potatoes to a fresh paper bag or paper towels to drain.  Season with salt to taste and serve immediately with the fish.  Serves 4.