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How to Make Fish and Chips
Chef Palak Patel demonstrates the five-part process on Epicurious.
The latest episode of Epicurious' 4 Levels series showcases how two cooks and one professional chef from the 51³Ô¹Ï prepare a UK staple. Chef Palak's take on traditional, pub-style fish and chips includes mushy peas and herbed tartar sauce. She demonstrates frying beer-battered cod and double frying duck fat chips.
Watch her techniques in the video and get the complete recipe below.
Recipe
Fish and Chips
Yields 4 servings
Fish
Ingredients
- 2/3 cup all-purpose flour, sifted + 1 cup for coating fish
- 1/3 cup rice flour, sifted
- 1 teaspoon baking powder
- 1 1/2 tablespoon of vodka
- 1 can IPA beer
- 2 pounds cod, portioned evenly
- Kosher salt, to taste
Directions
- Preheat vegetable oil in a deep fryer to 350 F.
- Mix flours with baking soda and freeze for 15-20 minutes.
- In a large bowl, add both flours and salt.
- Gently whisk small amounts (2 tablespoons at a time) of IPA into the flour, until pancake batter consistency and smooth with no lumps. Add vodka; using a whisk slowly and do not overmix.
- Add all-purpose flour to a plate, season with salt and coat fish completely, shaking off any excess flour.
- Coat fish in batter, gently place into the deep fryer and cook for 8 to 10 minutes or until golden and crispy.
- Using a slotted spoon gently remove fish from oil on to wire rack or lined plate with a paper towel.
- Season with salt immediately.
Duck Fat Chips
Ingredients
- 5 medium-sized Idaho potatoes
- 2 liters duck fat
- Kosher salt, to taste
- Maldon salt, to taste
Directions
- In a wide dutch oven, add duck fat and heat to 250 F.
- Wash potatoes, peel, cut 1 ¼-inch thick and place in a strainer.
- Wash cut potatoes under running water until all starch is removed and water runs clear.
- In a large dutch oven, add 8-10 cups of cold tap water, season with salt and add the potatoes. Over medium heat, gently cook potatoes on a simmer until the potatoes are almost falling apart (approximately 20-25 minutes, depending on the size of the potato).
- Using a slotted spoon, carefully remove the cooked potatoes and place them on a cooling rack to dry out. Put in the freezer for at least one hour to remove the moisture.
- Add potatoes to the duck fat and fry in small batches until a light crust forms, but no color. Remove from duck fat and drain on kitchen paper.
- Put the potatoes back on a wire rack and place them in the freezer for another hour.
- Increase the heat of duck fat to 350 F. Place the frozen potatoes in duck fat and fry the chips until dark golden.
- Drain and season immediately with Maldon salt.
Mushy Peas
Ingredients
- 2 tablespoon olive oil
- 2 green onions, chopped
- 1/4 cup mint leaves, loosely packed and finely chopped
- 1 cup frozen peas, defrosted
- 2 tablespoons butter
- Kosher salt, to taste
- Freshly ground black pepper
- Mint, for garnish
Directions
- Place defrosted peas in about 4 cups of boiling water. Leave for 3 minutes. Remove and place in ice water for 10 minutes.
- Heat olive oil in a pan over medium heat and add green onions and peas.
- Season with salt and pepper. Add mint and remove from heat.
- Cover pan for 2-3 minutes, allowing to steam, then place in a bowl, add butter and mash the mixture. Season as needed.
- Garnish with chopped mint and serve.
Mayo
Yields 1 cup
Ingredients
- 1 large egg yolk, leave at room temperature 30 minutes
- 1/2 teaspoon Dijon mustard
- 3/4 cup canola oil
- 1 lemon, juiced
- 1/4 teaspoon white pepper
Directions
- In a large bowl, whisk yolk, mustard and lemon juice together. Slowly drizzle oil, whisking constantly until the mixture begins to thicken.
- Continue whisking until the mixture is emulsified. Season with salt and white pepper.
- Cover with plastic wrap and refrigerate.
Herbed Tartar Sauce
Ingredients
- 1/2 cup mayo
- 2 tablespoons small-diced pickles or cornichons
- 2 tablespoon cornichons, coarsely chopped
- 1 teaspoon tarragon
- 1 teaspoon dill
- 1 teaspoon parsley
- 1 teaspoon coarse-grained mustard
- Kosher salt, to taste
- Freshly ground black pepper
- 1 tablespoon champagne vinegar
Directions
- Combine all ingredients. Adjust seasoning as needed.
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