Son of a Gun Fish and Chips
Recipe GLPR57866c79d6cefe
A classic British-style fish and chips featuring crispy fried potatoes and golden-battered fish. Potatoes are cut into batons and double-fried—first at a lower temperature to cook through, then at a higher temperature for a crispy exterior. Tender white fish is coated in a light beer batter and fried until golden brown. Served with fresh parsley, lemon wedges, and malt vinegar aioli for an authentic pub-style meal.
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Ingredients
2 lb Russet potatoes
Canola oil for frying
Kosher salt
Freshly ground black pepper
Fresh flat-leaf parsley, chopped
Directions
Peel the potatoes and cut them lengthwise into batons approximately 1/4 inch thick. Place the cut potatoes in a colander and rinse under cold running water until the water runs clear to remove excess starch. Drain thoroughly and pat completely dry with clean kitchen towels or paper towels.
In a large Dutch oven or heavy-bottomed pot, heat canola oil to a depth of 2 to 3 inches. Use a deep-fry thermometer to monitor the temperature and heat the oil to 325°F. Line a baking sheet with several layers of paper towels and set aside.
Working in batches to avoid overcrowding, carefully place potato batons into the hot oil. Fry for approximately 3 minutes, until the potatoes are tender but still pale with no browning. Using a large skimmer or slotted spoon, transfer the potatoes to the prepared paper-towel-lined baking sheet. Between batches, allow the oil temperature to return to 325°F and use the skimmer to remove any loose potato pieces from the oil. Allow the potatoes to cool for at least 15 minutes before proceeding with the second fry.
While the potatoes are cooling, prepare a work area. You will need the cooled potatoes, fish fillets ready to cook, and your other ingredients nearby.
Increase the oil temperature to 350°F and preheat a clean oven to 200°F. Line a fresh baking sheet with clean paper towels.
Working in batches, carefully return the partially cooked potatoes to the hot oil at 350°F. Fry for approximately 4 minutes, until the batons turn deep golden brown and are crispy throughout. Transfer the fried potatoes to the fresh paper-towel-lined baking sheet. Season generously with kosher salt and freshly ground black pepper to taste. Transfer the seasoned fries to the warm oven to keep them hot while you prepare the fish.
Working in batches, coat the fish pieces in your prepared batter, allowing excess batter to drip off. Carefully lower each battered fish piece into the oil at 350°F and fry, turning occasionally with tongs, until the exterior is golden brown, approximately 3 to 4 minutes. The fish should flake easily with a fork and have reached an internal temperature of 145°F. Transfer the fried fish to a fresh paper-towel-lined baking sheet and allow to cool slightly before serving.
Arrange the fried fish and French fries on individual serving plates. Sprinkle the fries with fresh chopped parsley. Serve immediately with lemon wedges and your choice of accompaniments alongside.
