Chicken and Fish and Chips

Fish And Chips 

by Chris Salicrup

Ingredients  for 4 servings  I used chicken breast, pounded thin and battered with the same batter as the fish.

• 3 russet potatoes, cut into fried
• canola oil, for frying
• 1 teaspoon kosher salt, plus more to taste
• 2 lb cod fillets
• freshly ground black pepper, to taste
• 2 ½ cups all-purpose flour, divided
• 1 teaspoon baking powder
• 1 bottle beer
• fresh parsley, chopped, for garnish
• 1 lemon, cut into wedges, for serving
• tartar sauce, for serving
• ketchup, for serving
• malt vinegar, for serving

Preparation

• Add the potatoes to a bowl of cold water to remove excess starch and prevent discoloration.
• Pour oil to a depth of 6 inches (15 cm) in a large heavy pot. Heat over medium-high heat until oil reaches 325˚F (160˚C).
• Drain the potatoes and blot dry thoroughly with paper towels.
• Working in batches, fry the potatoes in the hot oil for about 5 minutes, or until pale golden. With a slotted spoon or spider, transfer to a wire rack to drain. Season with salt.
• Increase the heat to high. When the oil temperature reaches 375˚F (190˚C), return the fries to the pot and fry until golden brown. Transfer to the rack to drain again and season with more salt.
• Reduce the heat to medium-high to let the oil temperature reduce to 350˚F (180˚C).
• Pat the cod fillets dry with a paper towel. Season all over with salt and pepper.
• Add 1 cup (125 G) of flour to a plate. Dredge the cod in the flour, shaking off any excess.
• In a large bowl, whisk to combine the remaining 1½ cups (185 G) of flour, 1 teaspoon salt, and baking powder. Gradually add the beer, whisking until smooth.
• Dip the dredged cod in the batter, turning to coat completely.
• Fry the cod in the hot oil until golden brown on all sides, 3-5 minutes. Transfer to a wire rack to drain for 3 minutes. Season with salt.
• Garnish the fish and chips with parsley and serve with lemon wedges, tartar sauce, ketchup, and malt vinegar.