Fish and chips has always been the standard pub food for me to gauge how well a restaurant’s kitchen can perform. But that goes for me, too. I changed up some of the ingredients and method from the original recipe, creating something a bit more crunchy and delicious. The experiment continues.
SOFTWARE
· 2 pounds of cod, haddock, or other firm, white fish filets, skinless
· 3/4 c. flour
· 2 T. cornstarch
· 1 T. Old Bay seasoning (optional)
· 1/4 t. baking soda
· 1/4 t. baking powder
· 1/4 t. kosher salt (omit if using Old Bay)
· 3/4 c. fizzy liquid (sparking water, beer, ginger ale, whatever you like)
· Vegetable oil for frying
· Kosher salt for seasoning
· Malt vinegar for serving
METHOD
1. Cut the filets into pieces about 1 inch wide by 4 inches long. Pat dry with a paper towel, and set aside.
2. In a medium bowl, mix together the dry ingredients and whisk in liquid. The batter should be smooth.
3. Set up a wire rack over paper towels. It will be used allow the fish to drain after frying.
4. In either a heavy Dutch oven or electric skillet, pour in enough oil for the depth to reach about 3 inches. Heat to 370 degrees.
5. When the oil gets to temperature, dunk filets in the batter, one at a time, making sure it is fully coated. Immediately, drop it in the hot oil. Work in batches of four.
6. Cook the filets for about 5-6 minutes, flipping over as needed. Once you hear the sizzling begin to quiet, that’s a good indicator of completion.
7. Once the cooking is done, they should be golden brown. Remove to the wire rack, sprinkle with salt, and move on to the next batch. Repeat until all the filets are done.
8. Serve with malt vinegar and your favorite chips.
9. Enjoy
VARIANTS
The type of liquid you use with alter the flavor. You can add other dry spices to replace the Old Bay, like chili powder, garlic powder, cayenne powder. Any flavor you want to impart to the batter. To reheat leftovers later, heat the oven to 370 degrees. Place the fish on a wire rack over a baking sheet. Cook for 15 minutes. Enjoy those leftovers.
