English Fish and Chips

How to make English Fish and Chips Recipe - Thicker and more substantial than the American fry, the “chip,” as it is known in Great Britain, is sold along with battered fish at “chippies” throughout England.

Chips:
8 fresh Russet Burbank potatoes (8 to 10 ounces each)
Peanut oil
Sea salt

Method:
Peel and cut the potatoes into rough rectangular lengths, about 3/4 x 1/2 inch, using a knife with a sharp blade. Place the cut potatoes into a large bowl filled with cold water. Swirl the potatoes and drain the water. Spread the potatoes on a layer of paper towels and pat dry with additional paper towels.

In a large heavy pot or deep-fryer, preheat the peanut oil to 365 degrees F. Use a kitchen thermometer to verify the temperature. In small batches, approximately 2 cups each, add the sliced potatoes to the hot oil. Cook for 5 to 7 minutes until crisp. Using a basket, remove the potatoes from the oil, shaking to remove any excess. Spread the potatoes on a sheet pan lined with paper towels to drain. Sprinkle with sea salt.

Fish:
1-1/2 cups beer
2 cups flour
1 egg yolk, beaten
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon baking powder
2 pounds cod fillets
Peanut oil
Malt vinegar

Method:
Whisk together all of the ingredients in a large bowl except the fish, peanut oil, and malt vinegar. In a deep-fryer, heat the peanut oil to 350 degrees F. Dredge the fish pieces in the batter and place in the oil using tongs.

Cook about 5 minutes until golden and crisp. Fish may be held in a 225 degrees F oven while cooking the chips. Serve with malt vinegar. Serves 4