Recipe Editor
Fish and Chips
Imported from
https://www.joshuaweissman.com/post/4-fish-and-chips-but-cheaper
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Ingredients
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The Chips:
4 Russet Potatoes
2 quarts (1.9L) of vegetable oil
2 tablespoons (36g) kosher salt
1.5 teaspoons (under 1g) fresh ground black pepper
1 teaspoon (3g) garlic powder
The Fish:
2lbs (907g) Cod, 2 - 3” pieces
1 teaspoon (5g) kosher salt
1 cup (150g) AP flour, plus more in a separate bowl for dredging
1 teaspoon (under 1g) baking powder
1 teaspoon (3g) garlic powder
1.25 cups (296ml) Cold Beer
Ketchup for Serving
Serrano Tarter Sauce:
2 Serranos, charred and peeled
Juice & Zest of 1 Small Lemon
3 cloves garlic
1 tablespoon (15g) of water
Vegetable oil
1 cup (230g) Mayo
1 shallot, finely diced
1 dill pickle, finely chopped (optional)
1 tsp (14 g) mustard
Instructions
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The Chips:
Preheat the oven to 400F. Place potatoes on a baking sheet and place in the oven for 1 hour or until fork tender; place in the fridge overnight.
Cut your potatoes in half, then into thirds or quarters, depending on the size. Fill a large-heavy-bottomed pot halfway with vegetable oil. Heat to 360F.
Fry your potatoes in 2 or 3 batches until crispy and golden brown. Remove from the oil using a spider, place on a baking sheet with a wire rack, and season with salt while hot.
The Fish:
Season fish with salt on all sides, and let it sit at room temperature for 8 minutes.
Dredge.- In a medium-size bowl, add flour, baking powder, salt, and whisk until combined; slowly whisk in beer until homogenous.
Pat dry your fish with a paper towel to remove the excess water. In a bowl, place flour for dredging; then toss a couple of fish pieces to coat, shake off the excess, put them in the batter, and then fry your fish for 3 - 4 minutes or until golden brown and fully cooked.
Drain on a wire rack, season with salt while hot, and repeat with the rest of your fish. Serve with your serrano tartar sauce, ketchup, and your potatoes.
Serrano Tarter Sauce:
In a blender, place serrano peppers, lemon juice, garlic, and water; blend until smooth. Add a few drops of oil and blend once again.
To a medium-sized bowl, add mayo, shallots, pickles, mustard, and your serrano puree; stir together and season with salt.
