RCI-SF.001.0131.002
Fish and Chips
Fish and Chips is a popular dish in England, New Zealand, and Australia. The traditional fish in England is cod, though this is likely to fall apart or fail to cook in the middle.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- fresh or frozen fish filets1 pound
- baking potatoes1 poundpeeled (3 medium)
- fat for frying1 unit
- ¼ cup
- ½ teaspoon
- 2 tablespoons
- 1 tablespoon
- 1 unit
- stiffly beaten egg white1 unit
- ¼ cup
- 1 unit
Method
1
Peel and cut the baking potatoes into thick wedges or strips, then soak them in cold salted water for at least 30 minutes to remove excess starch.
30 minutes
2
Drain and pat the potato wedges completely dry with paper towels, then fry them in oil heated to 325°F (160°C) for 5-6 minutes until softened but not yet golden. Remove and set aside.
6 minutes
3
In a bowl, whisk together the flour, egg yolk, a pinch of salt, and cold water until a smooth, thick batter forms. Rest the batter in the refrigerator for 10 minutes.
10 minutes
4
Pat the white fish fillets dry with paper towels, season lightly with salt, and dust with a thin layer of flour to help the batter adhere.
3 minutes
5
Heat the cooking oil to 375°F (190°C), dip each fish fillet into the batter to coat evenly, and fry for 6-8 minutes until the batter is crisp and deep golden brown. Drain on paper towels.
8 minutes
6
Return the par-cooked potato wedges to the hot oil at 375°F (190°C) and fry for an additional 3-4 minutes until golden, crispy, and cooked through. Drain and season immediately with sea salt.
4 minutes
7
Serve the fish and chips immediately, garnished with fresh parsley and lemon wedges, with vinegar and sea salt offered on the side.