- Dutch oven or dedicated deep fryer
- Baking sheets
- Cooling racks (ones that fit the sheets, preferably)
- Some mixing bowls
- Wisk (I prefer a roux-wisk, aka “flat-wisk”)
- A sharp knife 🙂
- About a gallon of Oil/Fat for deep frying (Rendered beef fat is traditional, but vegetable/peanut oil will work fine)
- If you don’t mind spending the money, Refined Safflower oil has a very high smoke-point and holds up well to multiple fries.
- (4)175g (6oz) thick cod or haddock fillets
- 225g (8oz) all-purpose flour, plus extra for dusting
- Salt and freshly ground black pepper (to taste)
- 300ml (10oz) English or Irish Beer (something you like to drink)
- 6-8 large starchy potatoes (Russet/Idaho)
- Preheat the oven to 150C/300F
- In a heavy dutch oven or Deep Fryer heat the oil to 120C/250F
- Peel the potatoes and cut into thick sticks/wedges.
- Wash well in cold water, drain and pat dry with a towel.
- Put the potatoes into the fryer and allow them to fry gently for about 8-10 minutes, until they are soft and still pale.
- Check they’re cooked by piercing with a fork or skewer.
- Lift out of the fryer and leave to cool on baking sheet with towels or cookie cooling rack.
- Increase the heat of the fryer to 180C (350F)
- Pat the fish dry and season with pepper
- Dredge in flour and shake off excess
- For the batter, sift the flour and a pinch of salt into a large bowl and whisk in the beef to give a thick, gravy-like batter (coat the back of a chef-spoon).
- Add a little extra beer if it seems too thick.
- Season with salt and thickly coat 2 of the fillets with the batter.
- Carefully slip each into the fryer and cook for 8-10 minutes until golden and crispy.
- Remove from the pan, drain and sit on a baking sheet lined with towels or a cookie cooling rack, and keep warm in the oven.
- Repeat for the remaining fillets
The key to frying is this: Never overload the fryer, and always allow the oil to come back up to temp before you do the next batch.Love, Jimi
Back to the Chips
- Return the chips to the fryer and cook for 2-3 minutes or until golden and crisp.
- Shake off any excess oil and season with salt.
- Side by side with some Malt Vinegar (don’t even think about ketchup)
- And of course, beer
- And maybe some horseradish…
- And mushy peas?
- Make sure fish is in good condition (fillets should be firm and smell like the ocean, not fishy)
- It is very important to allow the oil to come back up to temp before doing each “fry”, this is the difference between crunchy and greasy.
- It’s a good idea to keep steel mesh “cooling racks” on hand, we actually use them more for fried foods and other prep (like eggplant) than we do for cookies).Twice-fried chips are the standard way to cook french-fries, wedges, steak-fries, etc.: low, then high.
- Beer: I prefer Guiness or Bass