Scan with your phone's camera to reopen
this recipe with checkboxes and timers.
this recipe with checkboxes and timers.
Fish and Chips
Crispy beer batter, double-fried chips
retest scheduled Adapted from Serious Eats / Kenji López-Alt — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
tap to check off
Instructions
tap a step to focus it · tap times to start a timer · arrow keys move between steps
- Cut potatoes into ½-inch fries. Soak in cold water 1 hour.
- Heat oil to 325°F. Drain and dry potatoes. Fry until pale. Drain.
- Increase oil to 375°F. Fry potatoes again until golden, . Season.
- Whisk 1 cup flour, cornstarch, baking powder, 1 tsp salt. Whisk in beer.
- Cut fish into strips. Dredge in remaining flour.
- Dip in batter. Fry until golden, . Drain, season.
- Serve with malt vinegar and tartar sauce.
Notes
- Double-frying = crispy chips.
- Cold beer keeps batter light.
- Soaking removes starch.
Adapted from Serious Eats / Kenji López-Alt