Classic Fish and Chips

Name: Classic Fish and Chips
Yield: Serves 4
Cuisine: Great Britain
Ingredients: 3 pounds, russet potatoes (about 4 large potatoes), peeled, ends and sides squared off, and cut lengthwise into 1/2 inch by 1/2-inch fries (see illustrations below); 3 quarts, peanut oil (or canola oil), for frying, plus 1/4 additional cup; 1 1/2 cups, all-purpose flour; 1/2 cup, cornstarch; 1/2 teaspoon, cayenne pepper; 1/2 teaspoon, paprika; 1/8 teaspoon, ground black pepper; , Table salt; 1 teaspoon, baking powder; 1 1/2 pounds, 1-inch-thick cod fillet (or other thick white fish, such as hake or haddock) cut into eight 3-ounce pieces; 1 1/2 cups, beer (12 ounces), cold

43 comments

Appears in Cook's Illustrated May/June 2006, America's Test Kitchen TV

Restaurant versions of England's favorite fast food rarely measure up. But trying it at home produced a greasy mess. Could we conquer our fear of frying?

SERVES4

TIME1¼ hours

has video

WHY THIS RECIPE WORKS

For our fish and chips recipe, we wanted to find a batter that would not only protect the fish as it cooked but would also provide it with a nicely crisp contrast. A wet batter made with beer proved to be the most effective way to coat and ...

This is a members' feature.