Fish And Chips

Fish and chips is an iconic hot dish that originated in England and has since spread across the globe, with many regional variations popping up along the way. Here in California, you can find it on almost every street corner. But why settle for the mediocre when you can make your own gourmet version at home? In this recipe, I'll be showcasing two different techniques for frying the fish. The first version will feature a light and crispy tempura batter, giving the fish a delicate and airy texture. Perfect for those who prefer a lighter, less greasy option. But if you're looking for something a little more indulgent, the second version is for you. We'll be using a unique eggless breading technique, utilizing crushed tostadas to create a flavorful and crunchy coating for the fish. It's a twist on the traditional recipe that will leave your taste buds craving more. Of course, no fish and chips would be complete without a side of chips. We'll be whipping up a batch of perfectly crispy and golden french fries to accompany our fish. And let's not forget the tartar sauce! I'll be sharing my secret recipe for a tangy and creamy sauce that pairs perfectly with the fried fish. So if you've always wanted to try your hand at making fish and chips at home, you're in the right place.

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British classic

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French Fries (Texas Style)

Duck fat can be used alone or in combination with other high smoke point oils, such as peanut or safflower oil, makes for fabulous deep-frying. The Texas-style fries call for thick and skin on fries. Scrub russet potatoes under water and rinse thoroughly. Cut off ends and sides and make ≈ 04-inch/1.2 cm slices and batons. Rinse fries to remove excess starch and store refrigerated in ice water. Cleaning potatoes prevent fries from sticking together and helps achieve maximum crispness. When ready to fry, drain potatoes and pat dry in fragrance free kitchen towels.

Doubled-Fried French Fries

Heat up duck fat to 375ºF/190ºC. Make a couple of batches or use more fat. Deep fry for about 6 mins. Carefully remove from the fat and drain over a large baking tray lined with parchment or silicone mat and topped with a cooling rack. Arrange fries and freeze for at least 3 hours prior to bag. Store precooked fries in the freezer for weeks. Save duck fat drippings.

Dipping Sauce

For the mayonnaise: combine yolk and mustard first and a pinch of salt. Whisk slowly as you drip the oil into the egg yolk. Once it starts to emulsify, you can start adding the oil a bit faster. Add lemon juice and whisk swiftly. Add crème fraiche and the remaining ingredients. Readjust seasoning with salt, pepper and tabasco according to taste. Minced small cornichons (gherkins) can be added to the sauce as well... Keep the sauce in the refrigerator for up to 3 days.

Deep Frying

When frying French fries, do not let them thaw before using. Leaving them out a few mins is ok though. This guarantees that the surface of the potato is sealed during the frying process, resulting in a crispy, high quality fry. Heat up oil to 390ºF/190ºC. Deep fry for 10 to 15 minutes until golden brown – do not over crowd otherwise the temperature of the fat would drop and extend cooking time unless using a professional frier. Transfer fries onto a baking tray lined with paper towel. Transfer pomme frites to a large pastry bowl and season with salt, pepper and grated parmigiano. Serve immediately.

Prepping Fish

Cut fish into ≈ 4.5X1 -inch/12X2.5 cm sticks. Season fish with salt and pepper and refrigerate.

Tempura Batter

Tempura is one of the most common Japanese dishes served outside of Japan. This is a dish that consists of vegetables and seafood battered and deep fried. Tempura batter offers a lighter version of breading but a different concept. The trick to perfect tempura is to have extremely cold batter and very hot oil. The resulting fried product will have the perfect crispy light coating. In a medium size stainless-steel bowl, combine both flours, corn starch and salt and whisk. Then freezer for 30 minutes or longer. The dry tempura mixture can be made in large batch and kept frozen. When ready to fry, add the cold beer.
Heat up fat to 375ºF/190ºC. Coat fish in flour and shake off excess flour. Coat fish with tempura and fry. Do not overcrowd the frier or pan. After 2 mins, flip the fish or shake off the basket and continue to cook for another minute or so. For an inch/2.5 cm thick fish, it'll take 3 mins to cook. Do not over cook. Transfer fish onto paper towels, season with salt a pepper and serve immediately.

Tostadas-Crusted Breading

Tostadas are corn tortillas that have been baked or fried until crispy. For those who prefer using the traditional breading method, this recipe offers excellent results in addition and easy to implement. Also, fresh fish can be breaded in advance and stored in the freezer for weeks (do not thaw prior to fry). Great storing option here: freeze breaded fish for 4 hours and vacuumed-seal and keep frozen for up to 3 months. Add extra cooking time if frying frozen breaded fish.
Mix flour with salt and pepper and add water (crêpe batter consistency). Meanwhile, in the food processor turn tostadas or potato chips (lower salt in batter if so), into coarse meal texture and transfer to bowl and add panko, parmigiano and spices if desired; set aside.
Coat fish in batter first, shake off excess and roll in the tostadas-breading mixture and deep fry for 3 mins.

Plating

The challenge at home when using one fryer, is to be able to get the fish and French fries ready simultaneously. To do so, deep fry fish first and keep it warm in the oven until French fries are done. Serve fish and chips alongside with the dipping sauce and lemon wedges. Enjoy!

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