Fish & Chips (No Beer Batter)

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Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 785

Ingredients

Chips

3 to 4 quarts of vegetable oil canola, safflower, or grapeseed
4 large Russet potatoes washed well and unpeeled
Kosher salt to taste

Fish

2 cups all-purpose flour
1 Tbsp aluminum-free baking powder
1 tsp sea salt
½ tsp freshly ground black pepper
¼ tsp paprika
⅛ tsp cayenne pepper optional
12 ounces cold plain seltzer or club soda
1 ½ pounds of fresh cod
½ cup cornstarch
Malt vinegar for serving

Instructions

All ingredients ready? Let's begin!
Fill a large bowl with icy cold water. Slice the potatoes into French fries with a sharp knife, or use a special fry slicer. Submerge the potatoes in the water and set them aside.
Preheat your oven to 200°F. Pour the oil into a deep pot or Dutch oven over medium-high heat. Bring the oil to 320°F
While the oil is coming to temperature, mix your fish batter. In a large bowl, whisk together the flour, baking powder, salt, pepper, paprika, cayenne, and seltzer until very smooth. Place this in the refrigerator for 15 to 30 minutes.
Drain all the water from the potatoes and dry them well on paper towels or a kitchen towel. Working in batches, fry the potatoes for 2-1/2 minutes. Don’t overcrowd the pot. Using a spider, Transfer the limp potatoes to a rack inserted into a rimmed baking sheet to drain. Set the potatoes aside until they come to room temperature.
Slice the fish into 8 equal long strips that are at least 1-inch thick. Set aside.
Increase the oil temperature to 375°F. Again, working in batches, refry the chips until golden brown and crisp, approximately 3 minutes. Transfer the cooked fries to the rack inside the baking sheet and season with kosher salt while hot. Place the chips in the oven to keep them warm.
Bring the oil to 350°F. Lightly coat the fish strips in cornstarch.
Working in small batches, dip the fish strips in the batter and then into the oil. Turn the fish over as soon as the bottom side is golden. Cook the fish completely until the batter is crisp, approximately 3 minutes total.
Using the spider, transfer the cooked fillets to the rack on the baking sheet with the potatoes to drain. Serve while hot and crisp with malt vinegar.

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