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Fish And Chips

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Fish And Chips

Cuisine:British

Course:Dinner

30m prep 20m cook 50m ready

4 servings On the East Coast, dogfish (sometimes sold as “cape shark” or “sand shark”) is classic, but the deluxe “chipping” fish on the West Coast is halibut. Cod and haddock are also common. Any white-fleshed fish is suitable, but we recommend firmer fillets, as they are less likely to fall apart. Please read About Deep-Frying and Shallow-Frying Fish.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 4 large russet potatoes, peeled
  • 1
    • 1 cup (125g) all-purpose flour
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • 2 large egg yolks
    • 1 tablespoon (15g) butter, melted
    • ¾ cup (175g) beer, poured and settled
    • (2 large egg whites)
    • 3 inches vegetable oil
    Sub-recipe steps
    1. Whisk together in a medium bowl until blended: 1 cup (125g) all-purpose flour; 1 teaspoon salt; ¼ teaspoon black pepper
    2. Whisk together in another medium bowl until blended: 2 large egg yolks; 1 tablespoon (15g) butter, melted
    3. Whisk in: ¾ cup (175g) beer, poured and settled
    4. Whisk the wet ingredients into the flour mixture just until smooth. If time permits, cover the bowl with plastic wrap and let stand for up to 2 hours at room temperature or for up to 12 hours in the refrigerator. If refrigerated, bring the batter to room temperature before proceeding.
    5. If desired, beat until stiff but not dry: (2 large egg whites)
    6. Fold the egg whites gently but thoroughly into the batter.
    7. To fry, follow the directions in the specific recipe. Or, for a general procedure, heat to 365°F in a deep-fryer, deep heavy pot, or Dutch oven: 3 inches vegetable oil
    8. Pat the food dry and drop 3 to 4 pieces at a time into the batter and turn to coat well. Using tongs, lift the food from the batter and drop gently into the hot fat. Do not crowd the pot. Fry until golden brown, 3 to 5 minutes, turning once or twice. Drain on a rack or on paper towels.
  • 3 inches vegetable oil such as peanut or canola
  • 1½ pounds dogfish, halibut, or other white-fleshed fish fillets, patted dry
  • Malt vinegar
  • Lemon wedges
  • 1
    • 1 cup mayonnaise, store-bought or homemade, above
    • 1 tablespoon drained sweet pickle relish or finely chopped sweet pickles
    • 1 tablespoon chopped drained capers
    • 1 tablespoon finely chopped parsley
    • (1 tablespoon chopped green olives)
    • 1 teaspoon Dijon mustard
    • 1 teaspoon minced shallot
    • Salt and black pepper to taste
    • (1 garlic clove, minced)
    • (Cayenne pepper or hot pepper sauce to taste)
    • (A little wine vinegar or lemon juice)
    Sub-recipe steps
    1. Stir to combine in a medium bowl: 1 cup mayonnaise, store-bought or homemade, above; (1 Hard-Boiled Egg, finely chopped); 1 tablespoon drained sweet pickle relish or finely chopped sweet pickles; 1 tablespoon chopped drained capers; 1 tablespoon finely chopped parsley; (1 tablespoon chopped green olives); 1 teaspoon Dijon mustard; 1 teaspoon minced shallot; Salt and black pepper to taste; (1 garlic clove, minced); (Cayenne pepper or hot pepper sauce to taste)
    2. You may thin the sauce with: (A little wine vinegar or lemon juice)

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Let's Cook

  1. Step 1.

    Preheat the oven to 200°F. Cut into thick uniform strips slightly larger than French fries: 4 large russet potatoes, peeled

  2. Step 2.

    Soak in cold water for 30 minutes.

  3. Step 3.

    Prepare: Beer Batter

  4. Step 4.

    Set aside. Heat to 330°F in a deep-fryer, deep heavy pot, or Dutch oven over medium-high heat: 3 inches vegetable oil such as peanut or canola

  5. Step 5.

    Drain and dry the potatoes. Drop the potatoes about 1 cup at a time into the hot oil and fry until the spattering ceases, about 2 minutes. Remove with a slotted spoon and drain on a brown paper bag or paper towels. When finished with the potatoes, increase the temperature of the oil to 365°F. Stir the batter. Dip into it one piece at a time, letting the excess batter drip off: 1½ pounds dogfish, halibut, or other white-fleshed fish fillets, patted dry

  6. Step 6.

    Slip the fish carefully into the oil. Adjust the heat, if necessary, to maintain the temperature. The fish is done when golden brown. Drain on paper towels and keep warm in the oven.

  7. Step 7.

    To finish the chips, fry the potatoes a second time in small batches until golden brown, 2 to 3 minutes. Drain on paper towels. Arrange the potatoes and fish on a platter and serve with: Malt vinegar; Lemon wedges; Tartar Sauce

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