Crispy Fish & Chips Recipe
battered nordic cod, charred scallion rémoulade, dill, chives, salt & vinegar fries
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Ingredients
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Fish
Fries
Rémoulade
Method
Preparation of Fries
Rémoulade Preparation
- 3
Make the Rémoulade
In a bowl, combine mayonnaise, Dijon mustard, chopped scallions, chopped dill, chopped chives, and lemon juice. Mix well until smooth and set aside in the refrigerator.
Fish Preparation
- 4
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold sparkling water until smooth.
- 5
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).
- 6
Batter and Fry the Fish
Dip each cod fillet into the batter, allowing excess to drip off. Gently place the battered fish into the hot oil and fry for about 5-7 minutes, or until golden and crispy. Remove and drain on paper towels.
Final Assembly
- 7
Cook the Fries
After soaking, drain the fries and pat them dry. Fry them in the hot oil until golden and crispy, about 4-5 minutes. Remove and drain on paper towels. Immediately season with salt and drizzle with white vinegar.
- 8
Serve
Plate the crispy fish alongside the fries. Serve with the charred scallion rémoulade on the side for dipping.
