Classic Fish and Chips

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Cut the potatoes into thick-cut chips, approximately 1 cm wide.

   Ongeveer 5 min

   Tip van de kok: Consistency in size ensures even cooking.

2. 2

   Rinse the cut potatoes thoroughly under cold running water until the water runs clear, then pat them completely dry with a clean kitchen towel.

   Ongeveer 5 min

   Tip van de kok: Removing starch helps achieve crispier chips.

3. 3

   Heat the vegetable oil in a large deep pot or deep fryer to 130°C (265°F).

   Ongeveer 5 min

   Tip van de kok: Use a thermometer to accurately monitor oil temperature for best results.

4. 4

   Carefully add the dried potato chips to the hot oil in batches, ensuring not to overcrowd the pot.

   Tip van de kok: Overcrowding lowers oil temperature and leads to soggy chips.

5. 5

   Fry the chips for 5-7 minutes until they are tender but not browned, then remove them from the oil and drain on a wire rack set over paper towels.

   Ongeveer 7 min

   Tip van de kok: This first fry cooks the inside, the second fry will crisp the outside.

6. 6

   Increase the oil temperature to 180°C (350°F).

   Ongeveer 3 min

7. 7

   While the oil heats, prepare the batter by whisking together the all-purpose flour, cornstarch, baking powder, salt, and black pepper in a medium bowl.

   Ongeveer 2 min

8. 8

   Gradually pour the cold sparkling water into the dry ingredients, whisking until a smooth, thick batter forms.

   Ongeveer 1 min

   Tip van de kok: Do not overmix; a few lumps are fine.

9. 9

   Pat the cod fillets very dry with paper towels and season them lightly with salt and pepper.

   Ongeveer 2 min

   Tip van de kok: Dry fish helps the batter adhere better.

10. 10

    Dip each cod fillet into the prepared batter, ensuring it is fully coated.

    Ongeveer 1 min

    Tip van de kok: Let excess batter drip off before frying.

11. 11

    Carefully lower the battered fish into the hot oil (180°C / 350°F) and fry for 4-6 minutes, turning once, until golden brown and cooked through.

    Ongeveer 6 min

    Tip van de kok: Cook in batches if necessary to maintain oil temperature.

12. 12

    Remove the fried fish from the oil and place on a wire rack to drain excess oil.

13. 13

    Re-fry the par-cooked chips in the 180°C (350°F) oil for 2-4 minutes, or until they are golden brown and crispy.

    Ongeveer 4 min

14. 14

    Remove the crispy chips from the oil, drain, and season immediately with salt.

    Tip van de kok: Salt adheres best when the chips are hot.

15. 15

    Serve the hot fish and chips immediately with lemon wedges and malt vinegar, if desired.