I’m be honest with you, I’m super picky about fish and chips. I only like thin batters and the best fish (not cod; halibut, john dory or snapper ONLY!). The chips must be fried in beef tallow or duck fat if you want to go really crazy, because I need them to have flavour. If I’m going to eat deep fry which is really not super healthy, then it’s got to taste mind blowing.
The fries are a recipe that makes McDonald style fries, the old school kind.
Here’s my favourite fish and chips recipe:
1 quart for frying – this depends on your deep fryer, look at the manual as to how full they want you to fill it and get enough oil (half grass fed beef tallow/and half veg oil) for that.
4 (4 ounce) fillets snapper
salt and pepper to taste
1/2 cup all-purpose flour
1 tablespoons paprika
1 teaspoons salt
1 teaspoons ground black pepper
1/2 egg, beaten
5 oz ale (beer)
lemon slices for garnish
4 medium shoe string cut russet potatoes (must cut them uniformly with a mandolin preferably)
Brine for fries:
8 cups cold water
2 tsp salt
2 1/4 tsp sugar
3/4 tsp white pepper
3/4 tsp white vinegar
Prep for fries: This is the key to crispy fries…
Mix the brine in a 3 quart pot.
Place cut potatoes into the brine container; Seal and refrigerate for at least 2 hours; Bring the pot with brine and potatoes to a full boil; BOIL for 1 1/2-2 minutes; Drain and rinse potatoes under cold water; Blot potatoes as dry as possible. Place potatoes side-by-side into freezer bags without touching, and without crowding; Seal bags and freeze flat in refrigerator for at least 2 hours (just make sure fries are frozen solid).
Prep for Fish: Pat fish dry, and season with salt and pepper.
Combine flour, paprika, salt, and pepper. Gradually mix in beer until a thin batter is formed, whisk in beaten egg. Dip fish into the batter. Chill the battered fish for best results (the batter stays on the fish better, overnight is great)
Heat oil in a deep fryer or deep pot to 375F (you can use a candy thermometer if you are using a pot).
Place 1/2 of the potatoes at a time into hot oil (with a basket or slotted spoon). Fry for about 4 minutes but PAY ATTENTION TO THE COLOR — potato color should be golden brown with just slightly darker ends
Elevate fry basket and shake to drain excess fat; let drain for 30 seconds. Transfer fries into a colander set on a plate. Season french fries lightly with fine flake sea salt while tossing (eat immediately, or keep warmed for a limited time in a 190°F oven while your fry the fish).
Drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm with a slice of lemon.