Perfect Fish And Chips Recipe
Ingredients:
- 1 1/2 pounds sole fillet, skinned
- Lemon juice
- Salt and white pepper
- 1/4 cup flour
- Oil for frying
- Batter
- 1 1/2 teaspoons active dry yeast
- 1/2 cup warm water
- 3/4 cup flour
- 1 teaspoon oil
- 3/4 cup beer
- 1 egg white
- Kosher salt
- 1 pinch granulated sugar
- 4 large russet potatoes
Directions:
- Fish: Wash fish filets in lemon and water.
- Season with salt and pepper. Chill while you prepare the batter.
- Batter: Sprinkle yeast over warm water. Let stand until dissolved.
- Place flour in a bowl with the salt and sugar and make a well in the center. Add the dissolved yeast, oil and 2/3 of the beer and stir with a wooden spoon just to combine. Stir in remaining beer.
- Let the batter stand, covered, in a warm place 30 to 35 minutes, until it has thickened and becomes frothy.
- Dry fish with paper towels and cut each fillet diagonally in 2 pieces.
- Slice the potatoes with the skin on. Place in a large bowl with cold water.
- Heat the oven to warm.
- Stir together remaining flour, pepper and salt in a plate. Heat the oil.
- Whip egg white until it forms soft peaks and fold it into the batter.
- Coat fish with seasoned flour, patting so they are evenly coated. Shake off excess flour.
- Using a 2 pronged fork dip the fish in the batter. Lift it out and hold it over the bowl 5 seconds to drip off excess batter.
- Carefully lower the piece of fish into the hot oil and deep fry, turning once until golden brown and crisp.
- Fry 1 or 2 pieces at a time, transferring to paper towels as you go.
- Keep warm in the oven until all fish is done, or until you finish frying the potatoes.
- Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
- Increase the temperature of the oil to 375 degrees F. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt and serve with fish, lemons and tartar sauce immediately.