There are a few key ingredients that make fish and chips so special. The key to a successful fish and chips recipe is to choose the right fish. A good rule of thumb is to select a fish that is native to the UK. Cod, haddock and halibut are all good choices. But you can make this dish with whatever white fish you have available.The second key ingredient is the beer batter. A good beer batter should be light and crispy, encasing the fish in a delicious golden coating. Finally, the chips must be cooked to perfection- crispy on the outside and fluffy on the inside.All of these ingredients come together to create a dish that is truly special. The traditional way to serve it is immediately while hot, with malt vinegar and fresh lemon juice. Enjoy!
24ouncesWhite Fish like Cod, Halibut, Tilapia, Bass, Grouper (or whatever is available in your market)
3ouncesvery fine Corn Meal
1bottle of Beer
Cut the potatoes into perfect julienne (as per video) rinse under water until the water comes out clear, arrange them into a cookie sheet and place in the fridge or the freezer for about 1 hour until very cold.
First Fry: Preheat the Vegetable Oil to 280ºF/137ºC
Fry your fries for about 10 minutes until light golden brown. Remove them from the oil and refrigerate for another 60 to 90 minutes (or as long as you need) until real cold.
Second Fry: Preheat the Vegetable Oil to 365 ºF /185 ºC
Dip the fries a second time until golden brown.
THE FISH BATTER:
Mix all the dry ingredients and add the beer until you have the consistency of a thick pancake batter. Mix well to make sure you do not have lumps.
COOK THE FISH:
Preheat Vegetable Oil to 365 ºF /185 ºC
Dredge the fish in cornstarch or tapioca powder to dry it and dip in the batter. Remove excess batter and dip in the hot oil.