Meals

Classic British Fish and Chips

Name: Classic British Fish and Chips
Prep time: 10 min
Cook time: 4 h 20 min
Total time: 4 h 30 min
Yield: 4 servings
Ingredients: Four 6-ounce (170 g) white-fleshed fish fillets, such as cod or haddock; 1 teaspoon Diamond Crystal kosher salt, plus more for brining; for table salt, use half as much by volume; 6 3/4 ounces all-purpose flour (192 g; 1 1/2 cups), divided 2 1/2 ounces rice flour (71 g; 1/2 cup); 2 1/2 ounces rice flour (71 g; 1/2 cup); 1 1/2 teaspoons baking powder1 cup (240 ml) light, crisp lager, preferably Narragansett; 1 cup (240 ml) light, crisp lager, preferably Narragansett; 1/4 cup (60 ml) vodka; 2 quarts (1.9 L) neutral oil, such as canola or vegetable; Malt vinegar, placed in a spray bottle; 1 recipe British chips; Tartar sauce, homemade or store-bought (optional)

4 servings

portionen

10 minutes

aktive zeit

4 hours 30 minutes

gesamtzeit

Kochen beginnen

Zutaten

Four 6-ounce (170 g) white-fleshed fish fillets, such as cod or haddock

1 teaspoon Diamond Crystal kosher salt, plus more for brining; for table salt, use half as much by volume

6 3/4 ounces all-purpose flour (192 g; 1 1/2 cups), divided 2 1/2 ounces rice flour (71 g; 1/2 cup)

2 1/2 ounces rice flour (71 g; 1/2 cup)

1 1/2 teaspoons baking powder1 cup (240 ml) light, crisp lager, preferably Narragansett

1 cup (240 ml) light, crisp lager, preferably Narragansett

1/4 cup (60 ml) vodka

2 quarts (1.9 L) neutral oil, such as canola or vegetable

Malt vinegar, placed in a spray bottle

1 recipe British chips

Tartar sauce, homemade or store-bought (optional)

Anweisungen

Using paper towels, pat fish fillets dry and lightly season each fillet all over with salt. Place fish fillets on a wire rack set in a 13- by 18-inch rimmed baking sheet and refrigerate uncovered to dry out exterior, at least 4 hours and up to 8 hours.

When ready to cook, set a wire rack inside a 13- by 18-inch rimmed baking sheet. Fill a large Dutch oven with oil and heat over medium until it registers 350ºF (177ºC) on an instant-read or deep-fry thermometer. Place 1 cup (4 1/2 ounces) all-purpose flour in a large bowl; add fish and toss to evenly coat; set aside.

For the Batter: In a medium bowl, whisk 1/2 cup (2 1/4 ounces) all-purpose flour, rice flour, baking powder, and 1 teaspoon Diamond Crystal kosher salt to combine. Add lager and vodka, whisking until just combined. Transfer fish to batter and turn to coat.

Working with one piece at a time, pick up fillet and allow excess batter to drip back into bowl. Carefully lower fish into the oil and cook until bottom is golden brown, about 2 minutes. Use tongs or a spider skimmer to turn the fish and cook until other side is golden brown and crisp, 2 to 3 minutes. Transfer to prepared wire rack. Season immediately with salt and spritz generously with malt vinegar. Repeat with remaining fish. Serve with British chips and tartar sauce, if desired.

Nährwertangaben

Portionsgröße

Kalorien

687 kcal

Gesamtfett

19 g

Gesättigtes Fett

2 g

Ungesättigtes Fett

0 g

Transfett

Cholesterin

100 mg

Natrium

767 mg

Gesamtkohlenhydrate

66 g

Ballaststoffe

2 g

Zucker insgesamt

4 g

Eiweiß

49 g