Here's what you need: russet potatoes, canola oil, kosher salt, cod fillets, freshly ground black pepper, all-purpose flour, baking powder, beer, fresh parsley, lemon, tartar sauce, ketchup, malt vinegar
Provided by Chris Salicrup
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Add the potatoes to a bowl of cold water to remove excess starch and prevent discoloration.
- Pour oil to a depth of 6 inches (15 cm) in a large heavy pot. Heat over medium-high heat until oil reaches 325˚F (160˚C).
- Drain the potatoes and blot dry thoroughly with paper towels.
- Working in batches, fry the potatoes in the hot oil for about 5 minutes, or until pale golden. With a slotted spoon or spider, transfer to a wire rack to drain. Season with salt.
- Increase the heat to high. When the oil temperature reaches 375˚F (190˚C), return the fries to the pot and fry until golden brown. Transfer to the rack to drain again and season with more salt.
- Reduce the heat to medium-high to let the oil temperature reduce to 350˚F (180˚C).
- Pat the cod fillets dry with a paper towel. Season all over with salt and pepper.
- Add 1 cup (125 G) of flour to a plate. Dredge the cod in the flour, shaking off any excess.
- In a large bowl, whisk to combine the remaining 1½ cups (185 G) of flour, 1 teaspoon salt, and baking powder. Gradually add the beer, whisking until smooth.
- Dip the dredged cod in the batter, turning to coat completely.
- Fry the cod in the hot oil until golden brown on all sides, 3-5 minutes. Transfer to a wire rack to drain for 3 minutes. Season with salt.
- Garnish the fish and chips with parsley and serve with lemon wedges, tartar sauce, ketchup, and malt vinegar.
- Enjoy!
Nutrition Facts : Calories 720 calories, Carbohydrate 102 grams, Fat 8 grams, Fiber 6 grams, Protein 52 grams, Sugar 2 grams
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