Fish And Chips
Ingredients
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- 2 pounds russet potatoes – peeled and cut into 0.5-inch-thick chips (~4.5 medium russet potatos)
- 2 quarts vegetable oil – for deep-frying
- 2 1/2 tsp kosher salt
- 1 1/2 pounds cod fillets – cut into 4 portions
- 1/2 cups all-purpose flour – for dredging
- 1 1/4 cups all-purpose flour – for batter
- 1/4 cups cornstarch
- 2 tsp baking powder
- 1 1/4 Cup beer (lager) – cold
- 2 tbsp cold water
- malt vinegar – for serving
- lemon – cut into wedges (for serving)
Instructions
1. Cut the russet potatoes into 0.5-inch-thick chips and soak in cold water to remove excess starch, 30 minutes.
2. Drain the potatoes and pat completely dry until no surface moisture remains, 2–3 minutes.
3. Pour the vegetable oil into a heavy pot (at least 6 quarts) to a depth of 2–3 inches and heat to 300°F over medium heat, 8–12 minutes.
4. Blanch-fry the potatoes in batches at 300°F until tender but still pale, 5–7 minutes per batch. Drain on a wire rack and let cool and steam off, 10 minutes.
5. Measure out the kosher salt (2.5 tsp). Use about 1 tsp for the batter, 0.5 tsp to season the fish, and 1 tsp to finish the chips after their second fry; keep this division in mind for later steps.
6. Pat the cod fillets dry, then lightly season all over with a portion of the reserved salt for the fish, 1 minute.
7. Put 0.5 cup all-purpose flour on a plate for dredging and coat the seasoned cod lightly, shaking off excess, 1–2 minutes.
8. In a mixing bowl, whisk together 1.25 cups all-purpose flour, the cornstarch, baking powder, and the batter portion of the reserved salt until evenly combined, 30–60 seconds.
9. Whisk in the cold beer until a smooth, pourable batter forms that thinly coats the back of a spoon, 30–60 seconds; if the batter seems too thick to ribbon from the whisk, whisk in up to 2 tbsp cold water to adjust.
10. Increase the oil to 375°F over medium-high heat, 5–8 minutes. Working one or two pieces at a time, dip the dredged cod into the batter, let excess drip, and lower into the 375°F oil; fry, turning once, until deep golden, crisp, and the fish flakes easily (internal 145°F), 4–6 minutes per batch. Drain on a rack; keep warm in a 200°F oven if needed.
11. Return the blanched chips to the 375°F oil and fry until golden and very crisp, 2–3 minutes. Drain on a rack and immediately season with the finishing portion of salt, tossing to distribute, 30 seconds.
12. Serve the hot fish and chips right away with malt vinegar and lemon wedges; the coating should stay shatteringly crisp and the chips fluffy inside.
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Fish and chips pairs crisp, airy battered white fish with thick-cut chips that are fluffy inside and deeply golden outside. The contrast is the draw: a glassy-crunch shell around moist, delicate fish, and chunky potatoes that are soft-centered yet audibly crisp. A sprinkle of salt with malt vinegar and a squeeze of lemon brings bright acidity that cuts through the richness.
Emerging in Britain in the 19th century, fish and chips became a staple of working-class fare and later a national icon. Fried fish likely came via Sephardic and coastal influences, while the practice of frying potatoes spread from continental Europe. By the early 20th century, dedicated shops made the dish ubiquitous across the UK, where cod and haddock remained the favored fish and beef dripping or vegetable oils powered massive fryers.