Fish And Chips Recipe

Pat the blue catfish fillets dry with paper towels. Cut into portions if necessary so you have 4 pieces of roughly equal size (4–6 oz each). Lightly season both sides with 1 tsp fine salt and 1/2 tsp black pepper; set on a plate in the refrigerator while you prepare other components.

Scrub the potatoes and cut into 1/3–1/2 inch thick fries. Rinse in cold water until water runs clear to remove surface starch, then place in a bowl of cold water. Chill in refrigerator for at least 15 minutes (or up to an hour).

Make the tartar sauce: combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickles, 1 tsp chopped capers, 1 tbsp lemon juice, 1/2 tsp Dijon, 1 tbsp chopped parsley, 1/4 tsp salt and 1/8 tsp pepper in a bowl. Taste and adjust acidity or salt. Refrigerate until service.

In a bowl whisk together 1 cup gluten-free rice flour, 1 tbsp gluten-free cornstarch, 1/2 cup gluten-free tempura mix (if using), and 1 tsp fine salt. Keep a little extra rice flour on the side for dusting.

Just before frying, add the lightly beaten egg to the dry mix, then slowly whisk in 12 oz cold sparkling water (or very cold water) until a slightly lumpy, thin batter forms. Batter should coat the back of a spoon but still be airy — don’t overmix. Keep the batter cold by setting the bowl in an ice bath if needed.

Heat a heavy pot with enough neutral oil for deep frying to 325°F (163°C). If you don’t have a thermometer, aim for oil that shimmers gently but is not smoking.

Drain the cut potatoes and pat completely dry. Toss the fries with 2 tsp cornstarch to help crisping. Working in batches, fry the potatoes at 325°F for 4–5 minutes until softened but not browned. Remove and drain on a wire rack or paper towels. Let cool while you fry the fish.

Increase oil temperature to 375°F (190°C). Remove the chilled, seasoned fillets from the fridge. Lightly dust each fillet with a little rice flour (this helps batter adhere) and shake off excess.

Working in single layers (do not overcrowd), dip each fillet into the cold tempura batter, allowing excess to drip back into the bowl, then carefully lower into the 375°F oil. Fry for 3–4 minutes until the batter is golden and crisp and fish registers 140–145°F internally or flakes easily.

Use a slotted spoon or spider to transfer fried fish to a wire rack over a sheet pan to drain. Keep warm in a low oven (200°F/95°C) while you finish remaining fillets.

When all fish are cooked and resting, bring the frying oil back to 375°F. Return the blanched fries to the oil in batches and fry for 2–3 minutes until golden and crisp.

Remove fries to a rack or paper towels and immediately toss with 2 tsp Old Bay seasoning and 1 tsp fine salt so the seasoning sticks while the fries are hot.

Arrange a portion of Old Bay fries on each plate. Place a piece of tempura-fried blue catfish beside the fries. Add a lemon wedge and a small ramekin of tartar sauce. Serve immediately so the fish and fries remain crisp.

Suggested garnish: a sprinkle of finely chopped parsley over the fish and fries, and an extra dusting of Old Bay to taste.