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