Tyler Florence'S Ultimate Fish And Chips Recipe

Name: Tyler Florence'S Ultimate Fish And Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil, for deep frying; 4 large russet potatoes; 2 cups flour; 1 tablespoon baking powder; 1 teaspoon salt, plus more for seasoning; 1/2 teaspoon fresh ground black pepper, plus more for seasoning; 1 large egg, lightly beaten; 1 (12 ounce) can soda water; 1/2 cup rice flour, for dredging; 2 (8 ounce) cod fish fillets or (8 ounce) haddock fillets, cut in 1/2 on an angle; malt vinegar, for serving; TARTAR SAUCE; 1 cup mayonnaise; 1 tablespoon capers, chopped; 1 tablespoon cornichon, chopped; 2 tablespoons flat leaf parsley, finely chopped; 1/2 lemon, juiced; 1 dash hot sauce

Servings: persons

vegetable oil, for deep frying
4 large russet potatoes
2 cups flour
1 tablespoon baking powder
1 teaspoon salt, plus more for seasoning
1/2 teaspoon fresh ground black pepper, plus more for seasoning
1 large egg, lightly beaten
1 (12 ounce) can soda water
1/2 cup rice flour, for dredging
2 (8 ounce) cod fish fillets or (8 ounce) haddock fillets, cut in 1/2 on an angle
malt vinegar, for serving
TARTAR SAUCE
1 cup mayonnaise
1 tablespoon capers, chopped
1 tablespoon cornichon, chopped
2 tablespoons flat leaf parsley, finely chopped
1/2 lemon, juiced
1 dash hot sauce

1
Heat 3 inches of the oil in a deep fryer. Or you can heat 3 inches of oil in a deep pot. Peel the potatoes and cut them into chips, about the size of your index finger.
2
Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
3
Put the chips back in the fryer for 4 to 5 minutes until crispy and brown. Take out and drain.
4
In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter.
5
Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
6
Now submerge the battered fish into the bubbling oil for 4 to 5 minutes until crispy and brown.
7
Remove and drain the fish with the chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
8
Tartar Sauce (about 1-1/4 cups): In a small mixing bowl, combine all tartar sauce ingredients. Chill before serving to let the flavors combine.

807

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: vegetable oil, for deep frying, 4 large russet potatoes, 2 cups flour, 1 tablespoon baking powder, and more.

Yes, Tyler Florence'S Ultimate Fish And Chips falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tyler Florence'S Ultimate Fish And Chips

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