London Style Fish and Chips

 A. Weaver || August 16, 2022

I love to go fishing with my fiancé whenever we have time to do so. We have so many spots around Northern California that are filled with large mouth bass to Salmon. However, with my fiancé born and raised on the island of Maui, there is no way he is eating any type of fish that is not coming the Pacific Ocean. Since we are so far away from the Pacific Ocean, the super market is going to have to work. 

London Style Fish and Chips

Recipe makes 1 serving. Total time 1 hour & 50 minutes (Prep: 1 hour/ Cook: 50 minutes). 

Special Cookware: Medium-large cast iron skillet

Ingredients 

• 5 cups neutral oil
• 1 pound Alaskan Cod
• 1 pound Russet potatoes
• 1/2 cup all-purpose flour
• 1/2 cup corn starch 
• 3/4 cup sparkling water

Directions

1. To a large bowl, add ice cold water and place next to the cutting board. 
2. Cut the Russet potatoes into 1/4-inch sticks and place directly into the ice cold water. Once all the potatoes are cut, place the bowl into the refrigerator and let stand for a minimum of 1 hour.  
3. Place the cast iron skillet on medium-high heat and add the neutral oil.
4. Remove the potatoes and pat dry. Section the potatoes into 2-3 batches (this prevents the skillet from becoming overcrowded and dropping the oil's temperature). Gently place the potatoes into the heated oil. For the first fry, cook the potatoes for 5-6 minutes (this step allows the potatoes to cook from the outside in. You are not looking for color at this point). Remove the potatoes and place on sheet tray. Repeat these steps for batches 2 and 3.
5. Once all the potatoes have completed the first fry, section them into batches once again. Place the fries gently into the oil. This last fry is to secure the fries' signature golden brown color. To reach this color and crispy texture, fry for 4-6 minutes.
6. Remove the fries and place on a wired cooling rack (this allows for the excess oil to drain). While the fries are still hot, sprinkle fine kosher salt on the fries. Repeat these steps for batches 2 and 3.
7. In a medium mixing bowl, combine all-purpose flour, corn starch, and sparkling water (add additional sparkling water if you want a thinner batter; or add less sparkling water for a thicker batter). Whisk until thoroughly combined. 
8. Place the cod in the batter. Coat the cod completely. Gently submerge the battered cod into the hot oil. Fry on one side for 4-6 minutes. Flip the cod and fry for an addition 3-5 minutes or until the batter is a light, golden brown. Remove the cod and sprinkle with fine kosher salt.

Garnish with homemade tartar sauce and a wedge of lemon.

Hūlō

A. Weaver

Photos by A. Weaver