Fish and Chips

Executive Chef, Robert Aikens from The Dandelion

Ingredients:
For the Fish
6, 6-7 oz skinless cod filets
6 oz. cake flour
6 oz. all purpose flour
2.5 oz. corn flour
1.5 Tbsp baking powder
2 tsp salt
1.5 Tbsp sugar
575 milliliters (about 2.5 cups) beer or pilsner
Salt + black pepper for seasoning
Vegetable oil for frying
Lemon wedges for presentation

For the Chips
5 Idaho russet potatoes, cut lengthwise into 5/8” batons
Kosher salt, to taste

For the Tartar Sauce
3 egg yolks
2 Tbsp dijon mustard
1.5 Tbsp lemon juice
2.5 Tbsp white wine vinegar
575 milliliters (about 2.5 cups) vegetable oil
100 milliliters (about .5 cup) olive oil
15 milliliters (about .5 ounces) water, if needed
1.25 tsp salt
1/8 tsp. milled black pepper
1/3 c. gherkins, chopped
1/3 c. mini capers, roughly chopped
1.5 Tbsp flat parsley, chopped
5 Tbsp shallots, chopped

Method:
For the Fish
Heat fryer oil to 350 degrees F. Whisk all the dry batter ingredients together, then add all wet ingredients, right before you are about to fry the fish, so the carbonation from the beer stays aerated. Pat the cod filets dry with paper towels and season with salt and black pepper. Dip filet in batter until fully coated. Gently place filets (ensuring to not overcrowd the fryer) in oil and hold for a few seconds until batter is sealed. Fry fish for about 6-7 minutes. Remove from fryer, drain on paper towels and season with salt.


For the Chips
Bring a large pot of salted water to a gentle simmer. Heat fryer oil to 280 degrees F. Rinse cut potatoes in cold water, then blanch in simmering water for about 8 minutes, until just undercooked. Cool to room temperature. Fry in the oil about 3 minutes. Remove and let cool. Bring oil temperature up to 350 degrees F and cook chips until crispy. Season with salt and serve.

For the Tartar Sauce
Whisk the mustard, salt, pepper, lemon juice, white wine vinegar and egg yolk in a food processor. Slowly add the oils to the yolk mixture, to emulsify. Add water to the mixture if it separates or is a little thick. Once the mayo is made, fold in the rest of the ingredients. If making in advance, add the parsley right before serving so it doesn’t turn brown.

Presentation:
Place the fish on a wooden board or plate, and the fries in a small bowl.
 Serve with tartar sauce and ketchup in ramekins, garnish with lemon wedges and serve.

Contact Us