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The king of English street food: fish and chips




Fish and chips with tempura batter. (AP Photo)

Fish and chips with tempura batter. (AP Photo)

The Culinary Institute of America’s recipe for Fish and Chips gets right to the point. Flaky, tender cod in a crispy batter, served alongside twice-fried potatoes (fries, not chips, which are crisps. Got it?). For the perfect complement to the richness of the dish, we’ve added an herby dipping sauce that is creamy and tangy, thanks to white wine vinegar and capers.

In the fish and chip world, a common debate lies in the choice between cod and haddock. Both are flaky white fish, with similar flavors and textures. Haddock may be slightly more flavorful, and a bit drier in texture, but both are excellent options.

Our all-purpose fish batter is kept crisp and airy with the addition of sparkling water. You’ll love the crunch in contrast to the buttery fish, but it is also perfectly suited as a coating for chicken or vegetables. Try it on sliced sweet potatoes, onions, and even Brussels sprouts. To ensure a crispy exterior that isn’t too greasy, keep the batter as cold as possible and whisk it right before use.

If you’re craving something green on your plate, fish and chips are seamlessly paired with sweet green peas (mash them for a classic English touch). For some variety, serve the dish with a sesame-based cabbage slaw and soy dipping sauce, or a tangy jicama salad and mango salsa. But if you’re traditional, a nice cold beer will do the trick.

FISH AND CHIPS
Start to finish: 1 hour
Servings: 4
2 pounds of skinless and
boneless cod or hake fish
Oil, as needed for frying
Tempura Batter (recipe
follows)
Dipping Sauce (recipe
follows)
All-purpose flour, as
needed
Chips (recipe follows)

Clean the fish and cut
itinto3-inchx11/2-inch
rectangles.
Heat the oil in a deep
fryer to 350 degrees F.
As the oil is heating, prepare tempura batter and
dipping sauce.
Place all-purpose flour

into a sealable plastic bag.
Place a piece of fish into
the bag and shake it until
the flour completely coats
the fish.
Dip the fish in flour to
coat it and shake off excess
flour and dip it into the batter. Remove the fish using
tongs and briefly let any excess batter drip off. Carefully
lower the battered fish into
the hot oil. When it starts to
bubble, release it.
Cook until golden
brown, approximately 5 to
7 minutes. Place on a paper
towel to soak up excess oil.
Serve hot with chips and
dipping sauce.

TEMPURA BATTER
Makes 4 servings
3 eggs, beaten
1 pint sparkling water
1 1/2 cups all-purpose
flour
1 teaspoon baking powder Mix all ingredients in a
bowl large enough to dip
the pieces of fish. Set aside.

DIPPING SAUCE
Makes 4 to 6 servings
1 cup mayonnaise
1/2 cup sour cream
3 tablespoons chopped

tarragon or chopped thyme
3 tablespoons chopped
parsley
2 tablespoons minced
shallot
1 tablespoon lemon juice
1 tablespoon white wine
vinegar
2 teaspoons finely
chopped capers
3 finely chopped white
anchovy fillets
Tabasco, to taste
Salt, to taste
Mix all ingredients together in a bowl.

CHIPS
Makes 4 servings
6 russet potatoes, peeled

and cut into 5-inch x ½-inch
rectangles
Oil, as needed for frying
Pinch of salt, and as
needed for seasoning

Rinse, drain, and dry the potatoes thoroughly. (Alternatively, the potatoes may be held in cold water until ready to cook. Dry them thoroughly before cooking, or the oil will splatter when they are added to it.)

Heat the oil in a large cast-iron skillet or a 14-inch wok, preferably one with a handle, over high heat until it reaches 300 degrees F. Add the potatoes, and reduce the heat to medium. Cook for approximately 15 minutes, gently jiggling the pan from time to time. Do not stir, to avoid breaking the fries. Remove the fries from the oil.

Increase the heat of the oil to 375 to 400 degrees F. Add the fries back into the oil, stirring occasionally, and cook until golden brown, approximately 10 minutes. Transfer to paper towels to drain briefly. Season with salt and serve immediately.

Nutrition information per serving of the fish: 782 calories; 236 calories from fat; 26 g fat (4 g saturated; 0 g trans fats); 125 mg cholesterol; 861 mg sodium; 92 g carbohydrate; 9 g fiber; 6 g sugar; 44 g protein.

Nutrition information per serving of the dipping sauce: 361 calories; 336 calories from fat; 37 g fat (8 g saturated; 0 g trans fats); 37 mg cholesterol; 420 mg sodium; 2 g carbohydrate; 0 g fiber; 1 g sugar; 2 g protein.

This article was provided to The Associated Press by The Culinary Institute of America in Hyde Park, New York.


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