Fish and Chips
Make this British classic at home with a yeast batter that remains crisp to the very last bite
Prep Time: 20M, plus standing
Cooking Time: 30M
Serves: makes 4 servings
- 1/4 oz ( 7g) packet of active dried yeast
- 1/4 cup warm (110°F/38°C) water
- 1/4 cup warm (110°F/38°C) milk
- pinch of sugar
- 3/4 cup all-purpose flour
- 2lb ( 900g) baking potatoes, such as russet or Burbank
- vegetable oil, for deep-frying
- 1 1/2 lb ( 675g) skinless cod fillet, cut into 4 serving pieces
- salt and freshly ground black pepper
- parsley sprigs, for serving
- lemon wedges, for serving
- To make the batter, sprinkle the yeast over the warm water in a medium bowl. Let stand for 5 minutes. Stir to dissolve the yeast. Stir in the milk and sugar. Add the flour and whisk until smooth. Cover with a towel and let stand in a warm place until bubbling, about 1 hour.
- Peel the potatoes and cut into sticks about 21/2in (6cm) long and 1/2in (1cm) wide. Rinse, drain, and pat dry with paper towels.
- Preheat the oven to 250°F (130°C). Fill a wide, deep saucepan halfway with oil and heat to 325°F (160°C). Place half the potatoes in a deep-frying basket and lower carefully into the hot oil. Deep-fry for 5 minutes, or until the potatoes are tender but pale-colored. Drain and transfer to a baking sheet. Repeat with the remaining potatoes.
- Line another baking sheet with paper towels. Season the cod with salt and pepper and dust with flour. Increase the oil temperature to 375°F (190°C). In two batches, dip the cod in the batter, carefully add to the oil, and deep-fry until golden brown. Transfer to the sheet and keep warm in the oven.
- Return all the potatoes to the frying basket and deep-fry for 3-4 minutes, shaking the basket occasionally. Drain well. Serve hot, garnished with parsley and lemon.
- deep-frying basket, thermometer
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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