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Classic Fish and Chips
By Daen Lia · daenskitchen.com
4
3 hrs (mostly chilling)
Twice-fried potato chips and beer-battered snapper with dill-caper mayonnaise.
| prepFill a large pot with 2 L / 2000 ml vegetable or grapeseed oil | |||||||||
| 1.5 kg / 1500 g Russet potatoes, peeled | Square off potatoes, cut into 2×6 cm chips | Rinse chips in cold water until water runs clear | Boil chips in salted water 20 min, drain & cool on rack | Chill chips 30 min freezer or 2 hrs fridge | First fry chips 140°C / 284°F, 8 min, then chill again | Second fry chips 180°C / 356°F, 4–6 min, season with salt | Heat oil to 190°C / 374°F, season & coat fish in rice flour then batter | Fry fish 190°C / 374°F, 2–4 min per batch, cool & season | Whisk mayo, dill, capers, gherkins, shallot, lemon juice & vinegar, serve with chips & fish |
| 2 L / 2000 ml vegetable or grapeseed oil | |||||||||
| 4 snapper fillets (600 g) | |||||||||
| Flaky sea salt | |||||||||
| 75 g white all-purpose flour | Whisk flour, rice flour, baking soda & salt, stir in beer until smooth | Chill batter 30 min minimum | |||||||
| 75 g white rice flour | |||||||||
| 2 g baking soda | |||||||||
| 2 g flaky sea salt | |||||||||
| 340 ml light beer such as Corona | |||||||||
| 200 g white rice flour (for coating) | |||||||||
| 240 ml mayonnaise | |||||||||
| 1 large handful dill, finely chopped | |||||||||
| 1 tbsp capers, finely chopped | |||||||||
| 6 small gherkins, finely chopped | |||||||||
| 1/2 shallot, finely diced | |||||||||
| 1 lemon, juice | |||||||||
| 1/2 tbsp red wine vinegar | |||||||||
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