We had watched one of Gordon Ramsey’s cooking challenge shows where contestants made fish and chips using his technique/recipe. Aside: If you grow fresh English peas, you don’t need to add butter to your mushy peas. If you are adding butter, get a new variety of peas!
When we made the grocery list yesterday, Anya volunteered us to make fish and chips too. Interesting idea, it didn’t seem too difficult watching him do it 🙂 So we picked up some cod, potatoes, and yams (I love yam chips, especially dusted with a little cinnamon … doesn’t go well with fish, but if I’m boiling a big pot of oil, figured I’d make some of these too).
Ingredients, per Ramsey’s web site:
- 4 175g thick cod fillets
- 120g plain flour
- 100g rice flour
- 1 tsp baking powder
- 130ml soda water
- 170ml lager
- 1 tsp sugar
- vegetable oil for deep fryer
Dredge the fish in flour, then coat in the batter and fry at about 350 degrees F. I was worried that they wouldn’t be crispy and puffy like they are meant to be, but WOW. The batter was super puffy. Spewed oil all over the place too.
We made the fries using a method from Cooks Illustrated that starts with cold oil. I used carola potatoes. Wash potatoes, dry them, and cut them into batons (nice if they are close to the same size. I got some smaller super crunchy ones, medium sized ones cooked perfectly, and larger ones that didn’t crisp as much). Place in a dutch oven & fill with oil to just cover. Turn burner on high and bring to a boil (~5 mins) and then leave ’em alone for fifteen or twenty minutes to cook. When they start to get browned, scrape anything stuck to the bottom of the pan. When they reach the desired color, net them out with a slotted spoon or scoop. Salt immediately and eat.