Fish & Chips Recipe

Prep fish

Pat fish fillets dry with paper towels, season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper. Keep chilled while preparing batter and oil.

Make batter

In a bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt (adjust if you salted the fish), 1/2 tsp paprika and 1/2 tsp black pepper. Whisk in 1 cup cold beer and 1/4 cup very cold sparkling water until smooth. If using the optional egg, beat and whisk into the batter. Batter should be thick enough to coat a spoon but runny enough to drip — adjust with a tablespoon of flour or more sparkling water as needed. Chill batter 10 minutes.

Heat oil

Pour 1.5 cups vegetable oil into a deep skillet or pot to a depth of about 2 inches (or use a deep fryer). Heat to 180°C / 350°F. Use a thermometer for accuracy.

Fry fish

Lightly dredge each fillet in a little flour to help batter adhere, then dip into the chilled batter, letting excess drip off. Carefully lower into hot oil and fry 3–5 minutes per side depending on thickness, turning once, until batter is golden brown and internal fish temperature is 60–63°C (140–145°F) and flakes easily. Do not overcrowd; fry in batches. Transfer to a wire rack set over a tray to drain and keep warm in a 90°C / 200°F oven if needed.

Prepare squid

Rinse squid rings and pat very dry. Toss rings with 1/2 tsp salt.

Coat and fry

Combine 1/2 cup flour and 2 tbsp semolina in a shallow bowl. Heat 1 cup oil (or enough for shallow frying) to 180°C / 350°F. Dredge squid rings in the flour/semolina mix, shake off excess, then fry in small batches 1–2 minutes until crisp and just cooked — do not overcook or they get rubbery. Remove with a slotted spoon to a paper towel or wire rack. Squeeze lemon over before serving.

Cut and soak

Cut peeled russet potatoes into thick sticks (about 1/2 x 1/2 x 3 inches). Place in a bowl of cold water with 1 tbsp white vinegar and soak 20–30 minutes to remove excess starch. Drain and rinse, then dry thoroughly on clean towels.

Par-fry (optional) and final fry

Heat oil in a heavy pot to 160°C / 320°F. Pat potato sticks dry and dust lightly with 2 tbsp cornstarch. Fry in batches 4–5 minutes until soft but not colored (par-fry). Remove and drain. Increase oil temperature to 190°C / 375°F and fry again 2–3 minutes until golden and crisp. Season immediately with 1 tsp salt. Drain on paper towels or wire rack.

Roast or smoke eggplant

If not using pre-roasted eggplant, pierce 1 medium eggplant and roast whole over a flame or in a 220°C oven until skin is charred and flesh soft (25–35 min). Cool, peel and scoop out flesh. Drain excess liquid.

Blend tarama spread

In a food processor combine 1 cup roasted eggplant flesh, 1/2 cup tarama or tarama paste, 2 tbsp Greek yogurt (or neutral olive oil), 1 tbsp lemon juice, 1/2 tsp minced garlic, 1 tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper. Pulse until smooth and creamy. Taste and adjust lemon, salt or olive oil to reach a spreadable consistency. Chill briefly before serving.

Mix

Combine 2 diced tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro and 1/2 minced jalapeño in a bowl. Add 1 tbsp fresh lime juice, 1/2 tsp salt and 1/8 tsp black pepper. Toss gently and let sit 10–15 minutes for flavors to meld. Taste and adjust seasoning.

Arrange a portion of hot potato sticks on each plate. Place a beer-battered fish fillet alongside and a small nest of fried squid rings. Spoon 2–3 tablespoons of eggplant taramasalata onto the plate as a dip. Add 2–3 tablespoons of pico de gallo on the side or on top of fish for a fresh contrast. Garnish with chopped parsley and lemon wedges. Serve immediately with optional malt vinegar or extra lemon.