*fish & Chips Recipe
Make *fish & Chips Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish
Chips (Fries)
Tartar Sauce & Finish
Method
Fish
- 1
Prepare fish
Pat cod fillets dry with paper towels. Season both sides with 1 1/2 tsp salt and 1/2 tsp black pepper. Let sit at room temperature while preparing batter and chips (10–15 minutes).
- 2
Make batter
In a mixing bowl combine 1 cup all-purpose flour, 2 tbsp cornstarch and 1 tsp baking powder. Add 1/2 tsp salt and 1/4 tsp black pepper. Whisk egg into about 1 cup cold beer (or 1 1/4 cups cold liquid if using sparkling water: 1 cup + 1/4 cup) and then gently whisk the wet into the dry until just combined. Batter should be thick enough to coat the back of a spoon but still runny; if too thick add a splash more cold beer or sparkling water. Keep batter cold (set bowl over another bowl with ice if warm).
- 3
Dredge and fry
Heat vegetable oil in a heavy deep pot or deep fryer to 350°F (175°C). Put 3/4 cup flour for dredging on a plate. Lightly dredge each seasoned fillet in flour, shaking off excess, then dip into cold batter, letting excess drip off. Carefully lower fillet into hot oil (do not overcrowd). Fry for 5–7 minutes until batter is golden brown and internal fish temperature reaches 140–145°F (60–63°C). Remove with slotted spoon to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while frying remaining fillets. If oil temperature drops, allow it to return to 350°F between batches.
Chips (Fries)
- 4
Prep potatoes
Peel potatoes if desired and cut into 1/2–3/4 inch (1.2–2 cm) thick sticks. Rinse in cold water until water runs mostly clear to remove starch. Place in a bowl of cold water with 1 tbsp white vinegar (optional) and refrigerate or let sit for at least 20 minutes (can be up to 2 hours) to firm up and remove more starch.
- 5
First fry (blanch)
Drain and thoroughly dry potato sticks with kitchen towels. Heat 1/2 liter oil in a deep pot to 300°F (150°C). Fry potatoes in batches for 4–6 minutes until softened but not colored. Remove with a slotted spoon and drain on paper towels or a wire rack. Let rest for 10 minutes (or refrigerate for up to a few hours).
- 6
Second fry (finish)
Increase oil temperature to 375–400°F (190–205°C). Fry the blanched potatoes in batches for 2–4 minutes until golden and crisp. Remove, drain, and immediately season with 1 tsp salt while hot. Keep warm in a low oven if needed and serve immediately with fish.
Tartar Sauce & Finish
- 7
Make tartar sauce
In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickles, 1 tbsp minced capers, 1 tbsp fresh lemon juice and 1 tbsp finely chopped fresh parsley. Season with 1/4 tsp salt and a pinch of pepper to taste. Mix well and refrigerate until ready to serve.
- 8