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Lagerstrom Fish and Chips
https://www.youtube.com/watch?v=auLBC82e3Sw
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Ingredients
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CHIPS
3-4 lbs (1.5kg) of kennebec potatoes or a bag of nice frozen fries. Russet potatoes will work in a pinch, but see video disclaimer
Approx 2 quarts/2 liters of neutral oil (canola, soy, or beef tallow works. amount varies depending on size of your pot)
3000g or about 3 quarts water
45g or 3TBSP white distilled vinegar
FISH + BATTER + FRYING
1-1.25 lbs or .5kg fresh atlantic cod (i recommend thicker loin pieces)
12 oz beer
100g or 3/4 cup ap flour
100g or 1/2 cup white rice flour
2g or 1/2 tsp salt
2g or 1/2 tsp baking powder
25g rice flour
TARTAR SAUCE FOR DIPPING:
175g mayo
100g chopped bread and butter pickles
20g chopped capers
10g chopped parsley
30g chopped and rinsed red onion
40g dijon mustard
juice of 1/2 small lemon
1 small clove garlic, minced
Instructions
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CHIPS
Cut off the most rounded sides of the potato so you have a flat stable potato to work with, then cut potatoes into 3/4" matchsticks.
Add the cut potatoes, or chips as we'll call them from now on, into a large container of cold water to rinse off starch. Drain water from chips and repeat. Add water to chips again. If the water is still dirty, drain and repeat. If the water is clear, refrigerate chips in the now clean water for 2-24 hours.
When you're ready to cook, add water and vinegar into a large heavy bottomed pot (i'm using an old 5.5 qt dutch oven) and bring to a boil. Once boiling, add the soaked chips and bring the water back to a simmer. Allow to simmer for about 10 minutes, stirring occasionally. After about 10 mins, break a chip or pierce with a fork to check for doneness. Your fork shouldn't meet resistance, but the chip shouldn't be falling apart.
When ready, transfer chips to a wired rack. Blot with a towel to start the drying process then allow to cool for about 15 minutes. Pour out the boiling water, dry your pot well, and add about 4 inches of neutral oil or fat into your pot.
Preheat oil over medium until it reaches 285°F/140°C . When oil is preheated to 285°, add in chips into oil. After 5 minutes, drain well on wire rack and freeze for 30 minutes. We'll finish them after we cook the fish.
FISH + BATTER + FRYING
Cut fish into appropriate, similarly sized pieces. Season pieces lightly on both sides with salt. Let sit while you make the batter.
For the batter, whisk 75g ap flour, 75g white rice flour, salt, and baking powder together then whisk in 50-75% of your beer. The consistency you're looking for is thin pancake batter. Chill in the fridge for a few minutes before use.
Back to the resting cod. Use a towel to gently dry all sides of each piece VERY well.
Mix a 50/50 blend of the remaining rice flour and ap flour (about 25g of each) and lightly dredge each piece of fish in this blend.
Heat large heavy-bottomed pot of oil to 375°F / 190°C. Drop cod into batter, coat, and allow each piece to drain well before dropping into oil (gently, away from your body). I recommend frying 2 pieces at a time to maintain your oil temperature. After about 4 minutes of frying, or when batter is crisp and deeply golden, transfer fish to a wire lined rack with a spider or slotted spoon (fish should stay crisp for at least 30 minutes).
After fish is cooked, lower oil temperature to between 350°-360°F (175°-185°C) gently lower in chips into oil (in 2-3 batches) to fry for 7-8 minutes. Once cooked and crisp on the outside, drain well, then transfer to a bowl and toss with salt.
TARTAR SAUCE FOR DIPPING:
Stir to combine.
