|Classic Fish & Chips made easy with All-Clad Cookware|
Summer is the perfect opportunity to stretch your sea legs, enjoy the open water and try your hand at catching some delicious fish, it's also the perfect time to enjoy that hard-earned catch! This delicious recipe can be made with any type of whitefish, with cod being the most traditional choice. If you are cooking for 4 or more people you'll need to remember to cook in batches and the oven is the perfect place to hold the fish at temperature between batches, simply put them on a baking sheet. The oil can be strained after cooling to be used for frying fish again. I personally prefer to leave the skin on the potatoes, peeling them is just fine however if that is what you prefer. I am also including a recipe for gourmet style tartar sauce to enjoy with your fish.
Used in this Recipe:
- All-Clad Mixing Bowls
- de Buyer Mandoline
- Wusthof Classic IKON 2-Piece Extra Wide Chef's Set
- RSVP Precision Stainless Steel Colander
- All-Clad Stainless Steel 14" Wok
- All-Clad Nonstick Slotted Spoon
Classic Fish and Chips
Gourmet Tartar Sauce:- 1/2 cup mayonnaise, homemade or shop-bought
- 2 tablespoons chopped cornichon
- 1 tablespoon finely chopped shallot
- 1/2 teaspoon finely chopped fresh dill
- 2 tablespoons capers, drained, rinsed, dried and chopped
- 1/2 teaspoon malt vinegar
- Squeeze of lemon juice to taste
Batter:-1 cup self raising flour
-1/4 cup plus 2 tablespoons cornflour
-1 tablespoon baking powder
-1 1/2 teaspoons Coarse salt
-1 cup beer
-1 large russet potato
-6 cups (48 ounces) canola oil
-12 ounces (about 4 pieces) of Petrale sole filets, skinned and trimmed of ragged edges
-Italian parsley leaves, optional
-Freshly ground black pepper
Gourmet Tartar Sauce:
- Mix the mayonnaise with the cornichon, shallot, dill, capers, vinegar and lemon juice to taste. Refrigerate for at least 2 hours, or preferably overnight, to allow for the flavours to develop.
Batter and Frying:
- Mix the self-raising flour, cornflour, baking powder and salt in a medium bowl. Stir in the beer. The batter should be thick and somewhat lumpy. Let the batter sit for at least 10 minutes or up to 2 hours.
- On a mandoline, benriner, or by hand, thinly slice the potatoes 1/16-inch thick. Place in a large bowl of cold water.
- Place the oil in a Round Bottom Wok and heat the oil over medium-high heat to 325°F.
- Drain the potato slices and dry well on paper towels. Add about half of the potato slices to the hot oil. The temperature will fall, but will rise as the potatoes cook. Do not overcrowd the pan. Stir with a slotted spoon to brown the chips evenly. As the chips turn a rich golden brown, about 10 to 12 minutes, remove them to the rack to drain and sprinkle with salt. Repeat with the remaining potatoes.
- Increase the heat to medium-high until the oil temperature reaches 350°F. Adjusting the heat as necessary to keep the oil at 350°F while frying.
- Cut each fish filet in half on the diagonal.
- Dip a piece of fish into the batter. Hold the filet vertically over the bowl of batter and run your fingers down the sides of the filet to leave just a thin coating of batter, allowing excess batter to run back into the bowl. Gently lower the fish into the oil and repeat, adding half the fish filets to the oil. Move the filets with a slotted spoon, to allow them to brown evenly. Cook the filets for about 2 to 3 minutes, turning the filets over halfway through the cooking until the batter is crisp and a rich golden brown. As the pieces are cooked, remove them to the rack to drain.
- Slice the parsley into a fine julienne. Arrange the fish filets on serving plates with a stack of the chips. Sprinkle the fish and chips with the parsley, salt and pepper. Serve immediately.