Fish and Chips

Name: Fish and Chips
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 680 g Cod fillet, skinless, cut into 4 portions; 900 g Russet potatoes, cut into thick chips; 8 cups Vegetable oil, for deep-frying; 1½ cups All-purpose flour, plus a little for dusting; 2 tsp Baking powder; 2 tsp Table salt, divided; 1 Lemon, cut into wedges; 2 cups Frozen peas, cooked, for serving (optional)

1 hr 15 minServes 4$50.19

Cod fillets are dipped in a light batter of flour, baking powder, and ice-cold water and deep-fried until crisp, and served with thick-cut potatoes fried twice and lemon wedges. This version uses a water batter; beer batter and malt vinegar are common but are not modeled here because neither is a canonical ingredient.

Ingredients

680 gCod filletskinless, cut into 4 portionsBuy 2 packages
900 gRusset potatoescut into thick chipsBuy 1.99 lb
8 cupsVegetable oilfor deep-fryingBuy 4 bottles
1½ cupsAll-purpose flourplus a little for dustingBuy 1 bag
2 tspBaking powderBuy 1 can
2 tspTable saltdividedBuy 1 canister
1Lemoncut into wedges
2 cupsFrozen peas (optional)cooked, for servingBuy 1 bag

Method

Rinse the cut potatoes, dry them well, and fry them at 300°F (150°C) until soft but pale, about 6 minutes; drain.
Whisk the flour, baking powder, and 1 tsp salt with about 1 1/4 cups ice-cold water into a batter the thickness of heavy cream.
Pat the fish dry, season with salt, dust with flour, and dip it in the batter.
Fry the fish at 350°F (175°C) until golden and crisp, 5 to 6 minutes; drain on a rack.
Raise the oil to 375°F (190°C) and fry the chips again until golden and crisp; salt them and serve with the fish, lemon wedges, and peas if using.