Friday, December 9, 2011

Beer-Battered Fish & Chips - London Style

There are not many "chippies" around anymore.  Getting a fish & chips dinner from the diner or Applebee's just doesn't cut it.  For an authenic British Fish & Chips, you could go into New York City to A Salt & Battery  in the Village.  Until I get there, here's a really good version of Fish & Chips.


  • 2-3 quarts of Peanut or Canola Oil
  • 4 large russet potatoes, unpeeled and cut lengthwise into 1/4-inch sticks
  • 2 cups all purpose flour
  • 2 tsp. Old Bay Seasoning
  • 1 tsp. baking soda
  • Kosher salt
  • 1 bottle cold beer (light lager)
  • 2 lbs. haddock, cod or pollock fillets
Heat oil in a large deep pot over medium heat.  Bring oil to 325 degrees F.  Keep potato sticks in a bowl of cold water until ready to fry.  Remove from water and dry well with paper towel before frying.  Working in batches, fry the potatoes until tender but have no color.  Remove from oil and put on a paper towel lined baking sheet.

Preheat oven to 300 degrees F.  Raise cooking oil to 375 degrees F.  In a medium bowl, combine the flour, seafood seasoning, baking soda and a pinch of salt.  Make a well in the center and gently stir in the cold beer.  Mix until just combined.

When oil is at the correct temperature, dip fish fillets in the batter mixture.  Coat generously.  Slowly slide the fish into the oil.  Fry until golden brown and crispy, about 4 minutes.  When fish is done, remove and place on paper towel.  Arrange fish on a baking sheet with a cooling rack.  Keep fish in warm oven until serving.

Working in batches, fry the fries a second time until golden and crispy.  Drain on paper towels an toss with Kosher salt.
   Serve with Malt Vinegar, lemon and tartar sauce.  For authentic fish & chips, serve in a newspaper cone, lined with parchment.

~Adapted from Anne Burell
**When frying fish use caution as it does splatter from the moisture in the fish.

Tartar Sauce

1 cup good mayonnaise
1/2 cup dill pickle
1 Tbsp. parsley
1/2 Tbsp. capers
1 small scallion
1/4 tsp. lemon zest
1/2 tsp. lemon juice
2-3 drops hot sauce

Combine all ingredients in a food processor except mayo.  Add mayo and mix well; refrigerate until serving.




1 comment:

  1. OM! Give me some malt vinegar and I'm in Heaven! And I have everything it takes to make this so I think I'll call one night this week Fish & Chip Night.
    Thank you!
    Martha

    ReplyDelete

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