FISH AND CHIPS is excerpted from FOOLPROOF FISH: MODERN RECIPES FOR EVERYONE, EVERYWHERE © 2020 by America's Test Kitchen. Reproduced by permission of America's Test Kitchen. All rights reserved.
Fish and Chips
Why This Recipe Works
To bring light, perfectly crispy fish and chips home from the English pub, we used equal parts all-purpose flour and cornstarch plus a teaspoon of baking powder to mimic the shell-like coating. Whisking in beer created a batter that adhered and added a malty flavor. To get the fish and the chips on the table hot at the same time, we cooked the potatoes until they were just golden, removed them from the oil to make room for the fish, and then returned them for just 1 minute to finish cooking after the fish was ready. Try to find large Yukon Gold potatoes that are similar in size. A light-bodied American lager, such as Budweiser, works best here. If you prefer to cook without alcohol, substitute seltzer for the beer. You will need a Dutch oven that holds 6 quarts or more.
Serves 4
SUBSTITUTIONS: BLACK SEA BASS • HADDOCK • HAKE • POLLOCK
- 1 cup (5 ounces) all-purpose flour
- 1 cup (4 ounces) cornstarch
- 2 teaspoons table salt, divided
- 1 teaspoon baking powder
- 1 1/2 cups beer
- 1 (2-pound) skinless cod fillet, 1 inch thick
- 1/2 teaspoon pepper
- 2 1/2 large Yukon Gold potatoes (10 to 12 ounces each), unpeeled
- 8 cups peanut or vegetable oil
- Tartar Sauce
- Lemon wedges
- Whisk flour, cornstarch, 1½ teaspoons salt, and baking powder together in large bowl. Whisk in beer until smooth. Cover and refrigerate for 20 minutes. Cut cod crosswise into 8 equal fillets (about 4 ounces each). Pat cod dry with paper towels and season with remaining ½ teaspoon salt and pepper; refrigerate until ready to use.
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Square off each potato by cutting ¼-inch-thick slice from each of its 4 long sides. Cut potatoes lengthwise into ¼-inch-thick planks. Stack 3 or 4 planks and cut into ¼-inch fries. Repeat with remaining planks. (Do not place potatoes in water.) Line rimmed baking sheet with triple layer of paper towels. Combine potatoes and oil in large Dutch oven. Cook over high heat until oil has reached rolling boil, about 7 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until just lightly golden brown, about 4 minutes (fries will not be fully cooked at this point). Using wire skimmer or slotted spoon, transfer fries to prepared sheet. Skim off any browned bits left in pot.
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Set wire rack in second rimmed baking sheet. Transfer cod to batter and gently toss to evenly coat. Heat oil over medium-high heat to 375 degrees. Using fork, remove 4 pieces of cod from batter, allowing excess batter to drip back into bowl, and add to hot oil, briefly dragging cod along surface of oil to prevent sticking before gently dropping into oil. Adjust burner, if necessary, to maintain oil temperature between 350 and 375 degrees.
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Cook, stirring gently to prevent pieces from sticking together, until deep golden brown and crisp, about 4 minutes per side. Using spider skimmer or slotted spoon, transfer cod to prepared rack and skim off any browned bits left in pot. Return oil to 375 degrees and repeat with remaining 4 pieces of cod.
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Return oil to 375 degrees. Add fries to oil and cook until deep golden brown and crispy, about 1 minute. Using wire skimmer or slotted spoon, transfer fries back to prepared sheet and season with salt to taste. Transfer fish and chips to serving platter. Serve with tartar sauce and lemon wedges.