Fish And Chips recipe
Fish & chips meet fried chicken made in the Nashville manner. It’s a hot match and a great summertime meal suggestion. Although it won’t set your lips on fire, you’ll be glad to have a beer on hand to quench your thirst. To use as a dipping sauce for my french fries, I prefer to combine some of the hot oil with mayonnaise. Of course, you can just buy a package of frozen fries instead of creating your own, but we prefer the possibility to make French fries in cold oil. Making your own here seems worthwhile because you already have to break out the oil for frying the fish.
Have you tried it? Please share your thoughts in the section below.
INGREDIENTS
FRENCH FRIES
- 3 large russet or Yukon Gold potatoes
- Vegetable or peanut oil, for frying
- Kosher salt
FISH
- 1 1/2 c. all-purpose flour
- 2 tbsp. cornstarch
- 2 tsp. cayenne
- 1 tsp. garlic powder
- 1 tsp. hot paprika
- 1 tsp. kosher salt
- 1 (12-oz.) bottle light beer
- 1 large egg
- 2 tbsp. hot sauce
- 2 lb. cod, cut into strips about 1 1/2″ thick and 3″ long
- Freshly ground black pepper
SPICY OIL
- 2 tbsp. cayenne
- 2 tsp. hot paprika
- 1/2 tsp. garlic powder
- 1 tbsp. honey
- Kosher salt
DIRECTIONS
FRENCH FRIES
- 200° oven preheat. Cut each piece of the lengthwise-sliced 1/4″-thick potato into 1/4″-thick sticks. Add enough oil to cover the potatoes by 1/2″ in a large, heavy pot equipped with a deep-fry thermometer. Bring to a boil while heating over a high heat. Fries should be cooked for 15 minutes without being touched, then torn apart. Cook for a further 5 to 10 minutes, or until thoroughly browned.
- Fries are moved to a large baking sheet using a slotted spoon; the oil is kept in the saucepan. Salt should be added right away. Place in oven to maintain warmth.
FISH
- Mix the flour, cornstarch, cayenne, garlic powder, paprika, and salt in a large basin. Whisk in the beer, egg, and spicy sauce after that. Wait for ten minutes.
- Reserved oil should be heated over medium-high heat until thermometer reads 375°. With paper towels, pat the cod dry before seasoning it with salt and pepper. Let extra batter drip off before dipping a piece of fish in it. Add carefully to oil and fry until brown and fish is cooked through, about 5 to 6 minutes. Add more fish, but be cautious not to crowd the pot.
- Transfer to a baking sheet lined with paper towels. Scoop out 3/4 cup of frying oil with care, straining if required to get rid of extra batter.
SPICY OIL
- Combine the cayenne, paprika, and garlic powder in a medium heatproof bowl. Whisk in the honey and the remaining 3/4 cup oil before adding salt to taste.
- Fish should be coated in oil. If preferred, serve the leftover oil alongside the fish and fries.
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