Tomaso's Fish N ' Chips Recipe
Make Tomaso's Fish N ' Chips Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the fish
For the chips (fries)
Tomaso's tartar-style sauce
To finish & garnish
Method
For the chips (fries)
- 1
Prep potatoes
Wash and peel the russet potatoes. Cut into 1/2–3/4 inch thick sticks for chunky chips. Place cut potatoes in a large bowl of cold water as you work to remove surface starch.
- 2
Par-cook (blanch) the potatoes
Bring a large pot of water to a gentle boil. Add 1 tablespoon white vinegar and 1 teaspoon coarse salt. Add the potato sticks and simmer 4–5 minutes until just beginning to soften but still firm. Drain well and spread on a cooling rack or sheet pan to steam-dry for 10–15 minutes — moisture will prevent crisping.
- 3
First fry (low temperature)
Heat 2 cups oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Fry the blanched potatoes in batches for 3–4 minutes until a pale, tender exterior forms but not browned. Remove with a slotted spoon to paper towels or a rack. Let rest while you fry the fish. Increase oil temperature for final fry later.
For the battered fish
- 4
Dry and season fish
Pat fish fillets dry with paper towels. Cut into servings about 4–6 ounces each if not already portioned. Lightly season both sides with 1/2 teaspoon coarse sea salt and 1/4 teaspoon black pepper.
- 5
Make the batter
In a mixing bowl whisk together 1 cup all-purpose flour, 1/4 cup cornmeal (if using), 1/2 teaspoon baking powder, and remaining 1/2 teaspoon salt plus 1/4 teaspoon pepper. In a separate bowl beat the egg (if using) with 1 1/4 cups very cold beer or sparkling water. Gradually whisk the wet into the dry until smooth and thick enough to coat the back of a spoon. The batter should be lump-free but cold — if needed chill for 10 minutes.
- 6
Heat oil
Heat 4 cups oil in a deep pot or fryer to 350–375°F (175–190°C). Use a thermometer to maintain temperature. Oil must be hot so batter crisps quickly without absorbing excess oil.
- 7
Dredge and batter fish
Lightly coat each seasoned fillet in a little extra flour (from the 1 cup) or a separate shallow dish of flour, shaking off excess. Dip each fillet into the cold batter, allowing excess to drip back into the bowl.
- 8
Fry fish
Carefully lower battered fillets into the hot oil, 2–3 pieces at a time depending on pot size. Fry until batter is golden brown and crisp, about 4–6 minutes depending on fillet thickness. Turn once if needed. Remove to a rack or paper towels to drain and finish seasoning with a light sprinkle of salt.
Finish the chips & assemble
- 9
Final fry chips
Increase oil temperature to 375–400°F (190–200°C). Return the par-cooked chips to the hot oil in batches and fry 2–3 minutes until deep golden and crisp. Drain on paper towels, immediately season with remaining coarse salt, and toss gently.
- 10
Make Tomaso's tartar-style sauce
Combine 1/2 cup mayonnaise, 1 finely chopped dill pickle, 1 tablespoon chopped capers, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon, 1 tablespoon chopped parsley, 1/4 teaspoon black pepper and 1/4 teaspoon salt in a small bowl. Stir until blended and chill briefly if time allows.
- 11