Serves 6
39 min
Fried Fish with Smashed Chips
Recipe GLPR0973acc0b16c1c
Golden-crispy beer-battered fish served alongside buttery roasted potatoes with a crispy exterior. The light, airy batter relies on carbonated wheat beer for texture, while the potatoes are gently flattened and roasted until golden. A classic comfort dish finished with fresh parsley and optional malt vinegar.
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Ingredients
1⅔ cups All-purpose flour
1 tablespoon Baking powder
2 cups Cold wheat beer
2 pounds Small red-skinned new or baby potatoes
Fine sea salt
6 tablespoons Unsalted butter, melted
Freshly ground black pepper
Vegetable oil, for deep-frying
3 pounds Center-cut haddock, pollock or hake fillet, cut into thick strips
⅓ cup Fresh parsley, roughly chopped
Malt vinegar, for serving (optional)
Directions
In a medium bowl, whisk together the flour and baking powder. Create a well in the center of the dry ingredients. Slowly pour the cold wheat beer into the well while whisking continuously until you form a smooth, thin batter with no lumps. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before using. The batter can be made up to 12 hours ahead; it improves as it sits.
While the batter chills, preheat your oven to 400°F. Place the potatoes in a medium pot and cover completely with cold water. Add a small pinch of salt. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 20 minutes. Drain well and pat the potatoes dry with a clean kitchen towel.
Transfer the dried potatoes to a bowl and toss gently with the melted butter. Spread them in a single layer on a baking sheet. Using the flat side of a spatula, gently press each potato to slightly flatten it without crushing it completely. Season all over with fine sea salt and freshly ground black pepper. Roast in the preheated 400°F oven until the edges are crisp and golden brown, 15 to 20 minutes.
About 10 minutes before the potatoes finish roasting, prepare the fish. Pour vegetable oil to a depth of 2 inches into a heavy-bottomed pot or Dutch oven. Heat over medium heat until a deep-fry thermometer registers exactly 375°F. Pat the fish strips dry with paper towels and season all over generously with fine sea salt and freshly ground black pepper.
Working in batches to avoid overcrowding, dip each fish strip into the chilled batter, allowing excess batter to drip back into the bowl. Carefully lower the battered fish into the hot oil. Fry for approximately 2 minutes per side, using tongs to gently turn the fish halfway through cooking, until the batter is deep golden brown and crispy on all sides. The fish's internal temperature should reach 145°F.
Using a slotted spoon, transfer the fried fish to a paper-towel-lined plate to drain excess oil. Keep the cooked fish warm while you finish any remaining batches.
Arrange the roasted potatoes and fried fish on individual plates or bowls. Scatter the freshly chopped parsley over the top. Serve immediately with malt vinegar on the side if desired, allowing each diner to drizzle their portion to taste.
