Description
Alton Brown’s fish and chips bring British seaside charm to your kitchen with crispy beer-battered cod and golden hand-cut fries. Crunchy exterior and tender fish create a classic comfort meal that transports diners straight to coastal England.
Ingredients
Scale
Main Ingredients:
- 1 ½ pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
- 4 large Russet potatoes
- 1-gallon (3.8 liters) safflower oil
Dry Ingredients:
- 2 cups (240 grams) flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- Cornstarch, for dredging
Seasoning and Liquid:
- Kosher salt
- Dash Old Bay Seasoning
- 1 bottle of cold brown beer
Instructions
- Preheat the oven to 200 degrees Fahrenheit (93 degrees Celsius).
- Heat safflower oil in a 5-quart Dutch oven to 320 degrees Fahrenheit (160 degrees Celsius) over high heat.
- Prepare the potatoes by peeling and slicing them into thin, uniform strips using a mandoline or wide-bladed V-slicer. Immediately submerge the sliced potatoes in a large bowl of ice water to prevent browning.
- In a mixing bowl, combine all-purpose flour, baking powder, salt, cayenne pepper, and Old Bay seasoning, whisking thoroughly to ensure even distribution.
- Pour beer into the dry ingredients and whisk until the batter becomes completely smooth and free of lumps. Refrigerate the batter for a minimum of 15 minutes, or up to one hour for enhanced flavor development.
- Drain the potato slices and pat them completely dry using paper towels, removing all excess moisture.
- Carefully lower the potato slices into the oil heated to 320 degrees Fahrenheit (160 degrees Celsius), frying in small batches for 2-3 minutes until they appear lightly golden and slightly softened.
- Remove the par-fried potatoes and allow them to cool on a wire rack or paper towel-lined plate.
- Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius) and return the potato slices to the oil, frying for an additional 2-3 minutes until crisp and deep golden brown.
- Transfer the fries to a roasting rack placed in the preheated oven, immediately seasoning with kosher salt while hot.
- Reduce the oil temperature to 350 degrees Fahrenheit (175 degrees Celsius). Lightly dust fish strips with cornstarch, then dip them into the prepared batter, allowing excess to drip off.
- Gently lower the battered fish into the hot oil, cooking in small batches for approximately 2-3 minutes until the exterior turns golden and crispy.
- Drain the fried fish on the roasting rack and serve immediately with malt vinegar on the side.
Notes
- Letting the batter rest in the refrigerator helps develop smoother consistency and allows flour proteins to relax.
- Pressing potatoes thoroughly prevents soggy results and guarantees extra crunchiness for your fish and chips.
- Working in smaller cooking groups ensures each piece receives proper heat distribution and maintains ideal golden color.
- Elevating fried items on a wire rack allows excess oil to drip away, preserving the delightful crisp texture you’re seeking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 580 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 5 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg