Fish and Chips

Ingredients

• 1 lb russet potatoes
• 2 quarts vegetable oil for frying
• 1 teaspoon kosher salt
• ¾ lb cod fillets
• ¾ cup all-purpose flour
• ¼ cup cornstarch
• ¾ cup cold sparkling water
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ cup tartar sauce
• 1 whole fresh lemon wedges
• 2 tablespoons malt vinegar

Instructions

1. 1

   Cut potatoes into 0.25-inch thick matchstick fries. Soak in cold water for 30 minutes to remove starch, then drain and pat dry thoroughly.

2. 2

   Pat cod fillets dry with paper towels and cut into 2 equal portions. Season lightly with salt and pepper.

3. 3

   Heat oil in a large heavy-bottomed pot to 325°F. Working in batches, fry potatoes for 5-7 minutes until pale and tender but not golden. Remove and drain on paper towels.

4. 4

   Increase oil temperature to 350°F. While oil heats, whisk together flour, cornstarch, baking powder, salt, and pepper in a bowl. Stir in cold sparkling water until just combined (batter should be slightly lumpy).

5. 5

   Dip cod fillets into batter, coating completely. Carefully place into hot oil and fry for 4-5 minutes until golden brown and crispy. Remove and drain on paper towels.

6. 6

   Increase oil temperature to 375°F. Return parcooked fries to oil and fry for 2-3 minutes until golden and crispy. Drain on paper towels and season with kosher salt immediately.

7. 7

   Plate fish and chips together. Serve immediately with tartar sauce, lemon wedges, and malt vinegar for sprinkling.

Tools you’ll need

• large heavy-bottomed pot
• candy/deep-fry thermometer
• slotted spoon or spider strainer
• paper towels
• sharp knife
• cutting board
• medium mixing bowl
• whisk

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