Tyler Florence's Fish & Chipsvegetable oil, for deep frying
4 large russet potatoes
2 cups flour
1 tbsp baking powder
1 tsp salt plus more for seasoning
1/2 tsp black pepper plus more for seasoning
1 large egg, lightly beaten
12 oz soda water
1/2 cup rice flour for dredging
2 - 8 oz cod or haddock fillets, cut in half or on an angle
Tartar Sauce
1 cup mayo
1 tbsp capers, chopped
1 tbsp pickles, chopped
2 tbsp flat leaf parsley, finely chopped
1/2 lemon, juiced
1 dash hot sauce
Heat 3 inches of the oil in a deep fryer or a deep pot. Peel the potatoes and cut into chips, about the size of your index finger. Put the potatoes in the hot oil. Fry for 2 to 3 minutes, they should not be crisp or fully cooked at this point. Remove using slotted spoon to drain on paper towels.
Put chips back into the fryer for about 4 to 5 minutes until crispy and brown. Remove and drain.
In a large mixing bowl, combine flour, baking powder, salt, pepper and the egg. Add soda water and whisk to a smooth batter.
Spread rice flour on a plate. Dredge the fish pieces in the flour and dip into batter, allowing excess to drip off.
Submerge the battered fish into the bubbling oil for 4 to 5 minutes until crispy and brown. Remove and drain with the chips on paper towels, season lightly with salt.
To make tartar sauce, combine all ingredients and chill to let flavors meld.
Serves 3-4
4 large russet potatoes
2 cups flour
1 tbsp baking powder
1 tsp salt plus more for seasoning
1/2 tsp black pepper plus more for seasoning
1 large egg, lightly beaten
12 oz soda water
1/2 cup rice flour for dredging
2 - 8 oz cod or haddock fillets, cut in half or on an angle
Tartar Sauce
1 cup mayo
1 tbsp capers, chopped
1 tbsp pickles, chopped
2 tbsp flat leaf parsley, finely chopped
1/2 lemon, juiced
1 dash hot sauce
Heat 3 inches of the oil in a deep fryer or a deep pot. Peel the potatoes and cut into chips, about the size of your index finger. Put the potatoes in the hot oil. Fry for 2 to 3 minutes, they should not be crisp or fully cooked at this point. Remove using slotted spoon to drain on paper towels.
Put chips back into the fryer for about 4 to 5 minutes until crispy and brown. Remove and drain.
In a large mixing bowl, combine flour, baking powder, salt, pepper and the egg. Add soda water and whisk to a smooth batter.
Spread rice flour on a plate. Dredge the fish pieces in the flour and dip into batter, allowing excess to drip off.
Submerge the battered fish into the bubbling oil for 4 to 5 minutes until crispy and brown. Remove and drain with the chips on paper towels, season lightly with salt.
To make tartar sauce, combine all ingredients and chill to let flavors meld.
Serves 3-4
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