Fish & Chips
Calories 681, Carbs 66 grams, Fat 31 grams, Protein 36 grams
Ingredients for the Chips:
- 2 pounds russet potatoes, peeled
- 1 ½ tablespoons vegetable oil
- kosher salt, to taste
Ingredients for the Fish:
- 4 tablespoons white whole wheat flour, divided
- 3 tablespoons rice flour
- 7 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/3 cup amber or brown beer, cold
- 1/3 cup sparkling water, cold
- 4 (6-8 ounce each) haddock or cod fillets
- vegetable oil, for frying
- lemon wedges, for serving (optional)
- malt vinegar, for serving (optional)
- Preheat the oven to 425°F. Line a sheet tray (or two) with parchment paper.
- To make the batter: Take two tablespoons of the white whole wheat flour and place in a medium bowl for coating the fish later.
- Place the remaining flour in a large mixing bowl along with the rice flour, cornstarch, baking powder, salt and pepper, whisking to fully combine.
- Pour the beer and sparkling water into the bowl with the flour mixture, stirring constantly, until you have a smooth batter. Depending on your flour you may need to adjust the batter with more water or flour to get the proper consistency. It should be just thick enough to cling to the fish without pouring off quickly. Cover the bowl and place the batter in the refrigerator to rest for 20 to 30 minutes.
- For the potatoes: Cut the peeled potatoes into finger width slices then cut each slice into sticks of the same width so that you end up with chips that are the same size on all four sides.
- Using a colander, rinse the cut potatoes in cold water until the water runs mostly clear.
- Lay them out on paper towels and pat dry. Transfer to the sheet tray(s), drizzle with oil and season with salt. Toss until they are evenly coated then arrange in a single layer with a bit of space between each, if possible.
- Bake, flipping them halfway through cooking, until golden brown and crispy, about 20 minutes.
- For the fish: Fill a large Dutch oven with enough vegetable oil to go halfway up the sides. Heat over medium high heat until the oil reaches 375°F.
- While the oil is heating, remove the fish and the batter from the refrigerator and pat dry if needed. Season each fillet lightly with salt.
- Gently place each fillet in the bowl with the reserved flour and toss to coat. Carefully shake off any excess flour and then dip the fillet into the batter, taking care to ensure the entire surface is coated.
- Once the oil has reached 375°F, very carefully lower each fillet into the oil. Wait 15 to 20 seconds between each piece to ensure the batter has cooked a bit and the fillets won’t stick together. Check the temperature of the oil periodically as adding the fish will make it drop; turn the heat up as needed.
- Fry for 7 to 8 minutes, turning occasionally, until the batter has puffed up and becomes beautifully golden brown and crispy. Using the slotted spoon or spider, lift the fillets out of the hot oil and transfer to the cooling rack to drain. Sprinkle each one with a bit more salt and lay a bit of parchment paper over the top to help keep them warm.
- Divide the potatoes among four plates and place one piece of fish on each. Serve the warm fish and chips with the condiments of your choice.