Fish n Chips that are better-than-your-local-pub recipe

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Who doesn’t love fried food?! Fish n Chips work better with white, lean fish and starting your fries in the oil heating up slowly is a lot easier than trying to work them into bubbling oil. 

Ingredients

French fries

  • 4 pounds Yukon gold potatoes cut into 1/4in batons
  • Oil to cover

Fish

  • 1 whole rainbow trout or precut trout (or cod) filets 1.5 pounds
  • 1 tbsp cornstarch

Dredge:

  • 2 C flour
  • 1 Tbsp cayenne pepper
  • 1 tsp baking powder 
  • 1 12 oz can of light beer 
  • Salt & pepper to taste

Mushy Peas

  • 2 C Frozen peas
  • 1 C water

Cooking Method

 

Set a wire rack on a rimmed sheet pan with paper towels. Place potatoes in saucepan and cover with canola oil. Let it reach a rapid boil, around 7  mins, and continue to cook without stirring until potatoes are limp but the outside is firm, takes around 15 mins. Continue to cook and while using tongs and gently scrape up any stuck french fries. Stir occasionally until you see that the french fry is golden brown. Remove with a slotted spoon to the wire rack and sprinkle salt.

 

Combine dredge and let it sit in the refrigerator for 15 mins. Place filets in cornstarch and then dredge. In your already hot oil (from making fries) slowly place filets in oil away from you. Cook for around 4 mins or until golden brown. Place on wire rack with fish spatula and sprinkle with salt immediately.

In small sauce pot,  place both frozen peas and water on medium heat. Simmer 5 mins and drain. Mash peas with potato masher or fork. Add salt and pepper to taste and garnish with a lemon.

Shaylyn Huizar Brady

Shaylyn Huizar Brady

Shaylyn Brady was born and raised in Orlando, Florida. When she turned 24, she moved to Seattle, WA, where she found her passion in culinary arts and in life.

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