Classic fish and chips
Bring this classic British staple to your own home.
Servings: 4
Ingredients
Triple cooked chips
- 1.5 kg Russet potatoes peeled
- 2 L vegetable or grapeseed oil
- Flakey sea salt
Beer battered fish
- 4 snapper fillets (600g)
- 75 g white all purpose flour
- 75 g white rice flour + 1 cup for coating
- 2 g baking soda
- 2 g flakey sea salt
- 340 mL light beer such as Corona
- flakey sea salt to season
Tartar sauce
- 1 cup mayonnaise
- 1 large handful dill finely chopped
- 1 tbsp capers finely chopped
- 6 small gherkins finely chopped
- 1/2 shallot finely diced
- 1 lemon juice
- 1/2 tbsp red wine vinegar
Instructions
Triple Cooked Chips
- Square off the potatoes by trimming off the edges until you have a square shape. Cut the potato into chip shapes that are roughly 2 x 6cm.
- Place the cut chips into a bowl of cold water and rinse well until the water turns cloudy. This is the starch that has been removed from the potato. Drain into a colander and rinse again under cold water.
- Place the chips into a large pot and cover with cold water. Season with a generous amount of salt. Place the pot onto the stove on a high heat and start the timer for 20 minutes as soon as you turn the heat on. Once the water is boiling, turn the heat to medium. Cook the potatoes until they are fork tender. Drain and place the chips onto a cooling rack to allow all the moisture to drip off. Place the cooling rack into the fridge or freezer until the chips are cold, not frozen. 30 minutes in the freezer and up to 2 hours in the fridge.
- Fill a large pot with vegetable or grapeseed oil and bring to 140 degrees Celsius. Using a slotted spoon, carefully place the chips into the hot oil and fry for 8 minutes. Using a slotted spoon, remove the chips from the oil and place back onto the cooling rack. Place the chips back into the fridge or freezer until cold.
- For the second fry, use the same oil but heat it to 180 degrees Celsius this time. Using a slotted spoon, carefully place the chips into the hot oil and fry for 4 - 6 minutes or until golden and crispy. Using a slotted spoon, remove the chips from the oil and place back onto the cooling rack. Season generously with flakey sea salt and serve.
Beer battered fish
- Begin by making the beer batter. In a medium size bowl, combine the all purpose flour, rice flour, baking soda and salt. Using a whisk, slowly stir through the beer until there are no clumps and you have a runny and smooth batter. Make sure you don’t over whisk the batter as this will affect the crispiness later on! Cover and leave to sit in the fridge for a minimum of 30 minutes.
- Using the same oil you fried the chips in, heat it to 190 degrees Celsius.
- Season the snapper with salt and pepper on both sides. Coat each fillet of fish with rice flour and then with the beer batter. Hold the fish up over the bowl so any excess batter can drip off.
- Slowly lower the fish into the pot of oil and cook for 2 – 4 minutes depending on the thickness of the fish. Cook 2 fillets at a time.
- Using a slotted spoon, remove the fish from the oil and place onto a cooling rack to allow any excess oil to drip off. Season with flakey sea salt and serve immediately.
Tartar Sauce
- Combine all ingredients into a small bowl and whisk until well combined. Set to the side until ready to serve.
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