Restaurants›Bar Cicchetti›Fish & Chips Recipe

Fish & Chips Recipe

Inspired by Bar Cicchetti
Time1h
Serves4

Beer-battered mahi mahi, curry aioli.

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Ingredients

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Fish

Chips

Curry Aioli

Method

Fish

1

Prepare the Batter

In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth. Let it sit for about 15 minutes.

2

Heat the Oil

In a deep frying pan or pot, heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; it should sizzle and rise to the top.

3

Fry the Fish

Dip each mahi mahi fillet into the batter, allowing any excess to drip off. Carefully place the battered fish into the hot oil. Fry in batches, without overcrowding, for about 4-5 minutes or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.

Chips

4

Prepare the Potatoes

Peel the russet potatoes and cut them into thick strips (about 1/4 inch wide). Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.

5

Heat the Oil for Chips

In a separate pot or fryer, heat oil to 325°F (160°C).

6

Fry the Chips

Remove the potatoes from the water and pat dry with a towel. Fry the potato strips in batches for about 5-6 minutes until tender but not yet browned. Remove and drain on paper towels.

7

Final Fry

Increase the oil temperature to 375°F (190°C) and return the chips to the hot oil for a final fry for 2-3 minutes or until golden brown and crispy. Remove and season with salt to taste.

Curry Aioli

8

Make the Aioli

In a small bowl, combine the mayonnaise, curry powder, lemon juice, and minced garlic. Mix well until smooth and evenly combined. Adjust seasoning to taste.