Fish and chips
Ingredients
- 1.5 lbs cod fillets, patted dry and cut into 4 portions
- 2 cups all-purpose flour, divided
- 1 cup cornstarch
- 2 tsp baking powder
- 1.5 tsp kosher salt, plus more for finishing
- 0.5 tsp white pepper
- 0.5 tsp cayenne pepper
- 1.25 cups cold lager beer
- 2 tbsp Dijon mustard
- 1 large egg yolk
- 2 lbs Yukon Gold potatoes, cut into 0.25-inch batons
- Vegetable oil for frying, approximately 2 quarts
- 2 tbsp fresh lemon juice
- 1 tbsp fresh tarragon, minced
Instructions
- Heat oil to 325°F in a heavy-bottomed pot or deep fryer. Working in batches, fry potatoes for 8-10 minutes until tender but not golden. Remove with slotted spoon and drain on paper towels. Increase oil temperature to 375°F.
- Whisk together 1 cup flour, cornstarch, baking powder, salt, white pepper, and cayenne in a large bowl. In a separate bowl, whisk together cold beer, Dijon mustard, and egg yolk until foamy. Gently fold wet ingredients into dry ingredients until just combined; batter should be thick but pourable.
- Season cod fillets with salt and white pepper. Dust each fillet lightly with remaining 1 cup flour, shaking off excess. Working with one fillet at a time, dip into batter, allowing excess to drip off for 2 seconds, then carefully place into 375°F oil.
- Fry battered cod for 6-7 minutes, turning once at the 3-minute mark, until deep golden brown and internal temperature reaches 145°F. Transfer to paper towels and immediately season with fleur de sel.
- Carefully return fried potatoes to 375°F oil for 2-3 minutes until golden and crispy. Drain on paper towels and season with kosher salt while still hot.
- Arrange fish and chips on a warm platter. Drizzle fish lightly with fresh lemon juice and garnish with minced tarragon. Serve immediately with malt vinegar and tartar sauce on the side.
Inspired by Aaron Cuschieri’s winning fish and chips. This is a plausible recreation, not the chef’s original recipe.