Fish and Chips

Name: Fish and Chips
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: British
Ingredients: 1.5 lbs cod fillets (or haddock), skin removed; 2 lbs russet potatoes, cut into thick strips; 1.5 cups all-purpose flour; 2 tsp baking powder; 1.5 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1.5 cups cold lager or pale ale; 8 cups vegetable oil (for frying); as needed malt vinegar; 2 lemon, cut into wedges

Thick cod fillets in a golden beer batter alongside twice-fried chunky chips - the definitive British pub classic. Serve with malt vinegar and tartar sauce.

70 minMediumServes 4720 cal/serving

BritishDinnerStovetopPescatarianHigh ProteinNut-FreeDairy-FreePork-Free

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Ingredients

1.5 lbs cod fillets (or haddock), skin removed
2 lbs russet potatoes, cut into thick strips
1.5 cups all-purpose flour
2 tsp baking powder
1.5 tsp kosher salt
1/2 tsp black pepper, freshly ground
1.5 cups cold lager or pale ale
8 cups vegetable oil (for frying)
as needed malt vinegar
2 lemon, cut into wedges

Instructions

1

Blanch the 2 lbs cut into thick strips russet potatoes: place strips in a large pot, cover with cold salted water, bring to a boil and cook 5 minutes until just barely tender. Drain carefully and spread on a rack to steam-dry for 10 minutes.
2

Heat vegetable oil (for frying) in a large heavy pot to 320°F (160°C). Working in batches, fry potatoes for 4-5 minutes until pale and cooked through but not browned. Remove and drain on paper towels. Let cool slightly while you prepare the batter.
3

Make the batter: whisk together 1.5 cups all-purpose flour, 2 tsp baking powder, three-quarters of the 1.5 tsp kosher salt, and 1/2 tsp freshly ground black pepper in a large bowl. Whisk in 1.5 cups cold cold lager or pale ale until just combined - a few lumps are fine. Do not overmix.
4

Increase oil temperature to 375°F (190°C). Pat 1.5 lbs cod fillets (or haddock) (with skin removed) dry, season both sides with the remaining salt, then dip each fillet into the batter letting excess drip off. Carefully lower into the hot oil. Fry in batches for 6-8 minutes, turning once, until the batter is deep golden and the fish reaches an internal temperature of 145°F (63°C). Drain on a rack.
5

While the fish rests, raise the oil temperature back to 375°F (190°C) and refry the potatoes in batches for 3-4 minutes until crispy and golden. Season immediately with the remaining salt.
6

Serve cod alongside chips with malt vinegar and lemon wedges.

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Questions

Why blanch first in Fish and Chips?

The quick boil in step 1 sets the color and takes off the raw edge. If the step follows it with cold water, that is to stop the cooking at once so the vegetables stay bright and crisp.

Is there a substitute for beer in Fish and Chips?

The entry for Fish and Chips calls for 1.5 cups cold lager or pale ale. In its place: Stock or a non-alcoholic beer, in the same volume.

Can I use a different white fish instead of the cod in Fish and Chips?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Fish and Chips uses 1.5 lbs cod fillets (or haddock), skin removed.

Can I make Fish and Chips gluten-free?

Yes. The gluten in Fish and Chips is 1.5 cups all-purpose flour, 1.5 cups cold lager or pale ale. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the beer for a certified gluten-free beer or a dry cider. Everything else proceeds as written.

How many calories are in Fish and Chips?

One serving (the recipe makes 4) is about 720 calories, with 36 g protein, 68 g carbohydrate and 28 g fat, plus 4 g fiber and 680 mg sodium. The figures are estimates computed from the ingredient list.

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