Parker's Fish and Chips
Recipe GLPRbdd1586ae7186a
Crispy beer-battered cod fillets paired with herb-roasted potato wedges. Fresh cod is cut into bite-sized pieces, coated in a light lemon-cayenne batter, and fried until golden and cooked through. Thick-cut potatoes are tossed with garlic and rosemary, then roasted until tender inside with crispy exterior edges. A classic bistro-style preparation for two.
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Ingredients
1 1/2 pounds fresh cod fillets, preferably thick-cut
Kosher salt, divided
Freshly ground black pepper, divided
1/2 cup plus 1 tablespoon all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon freshly grated lemon zest
1/8 teaspoon cayenne pepper
1/2 cup water
1 extra-large egg
Vegetable oil for frying
2 large baking potatoes, unpeeled
2 tablespoons good quality olive oil
1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh rosemary leaves
Directions
Preheat your oven to 400 degrees Fahrenheit. Scrub the baking potatoes under cold water and pat dry. Cut each potato in half lengthwise, then cut each half into thirds lengthwise to create 6 wedges per potato. On a sheet pan, combine the potato wedges with the olive oil, 3/4 teaspoon kosher salt, 1/3 teaspoon black pepper, minced garlic, and fresh rosemary. Using clean hands, toss everything together until the potatoes are thoroughly coated with oil. Arrange the wedges in a single layer with one cut side facing down. Bake for 20 minutes.
While the potatoes begin cooking, place the cod fillets on a clean cutting board. Season both sides generously with kosher salt and freshly ground black pepper. Cut each fillet into pieces approximately 1 1/2 by 3 inches.
In a medium bowl, whisk together the flour, baking powder, lemon zest, cayenne pepper, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add the water and whisk until combined. Then whisk in the egg until the batter is smooth and well blended.
Pour 1/2 inch of vegetable oil into a large 12-inch frying pan and heat over medium-high heat until the temperature reaches approximately 360 degrees Fahrenheit. Once the potatoes have been baking for 20 minutes, flip each wedge to the other cut side and return the pan to the oven to continue baking until crispy and tender, about 10 to 15 minutes more.
Working carefully with the hot oil, dip each piece of cod into the batter, allowing excess batter to drip off back into the bowl. Gently place the battered fish into the hot oil. Avoid crowding the pan—work in batches if needed. Adjust the heat as necessary to maintain the oil temperature between 360 and 400 degrees Fahrenheit. Fry each piece for 2 to 3 minutes on the first side, then carefully flip and fry for another 2 to 3 minutes on the second side, until the coating is light golden-brown and the fish is cooked through (fish should flake easily when tested with a fork and reach an internal temperature of 145 degrees Fahrenheit).
Using a slotted spoon or skimmer, transfer the cooked fish pieces to a paper towel-lined plate. Sprinkle lightly with kosher salt. When the potatoes are golden and crisp on the outside and tender inside, remove them from the oven and sprinkle with additional salt. Serve the fish and chips hot while everything is at its crispiest.
