SERVES 4
SKILL LEVEL: EASY
COOK TIME: 8–10 MINS.
PREP TIME: 20 MINS.
COST: $
Fish and chips are about the most favorite foods in England, Scotland, and Ireland. America sure has millions of people with that heritage. Still, many people have a fear of frying. There’s no reason. If you make your batter right, get the oil to the correct temperature (about 360 °F), and don’t over fry, you will have a crunchy crust and succulent fish. Just follow these instructions and I give you my triple money-back guarantee that it will turn out great. Wait… there’s more! As a bonus, I’ll toss in my secret to waking up the flavor in your batter: grate in some orange zest.
4 cups Wondra flour, plus
1 cup for dredging
1 tablespoon baking powder
½ teaspoon baking soda
2 tablespoons cornstarch
3 eggs
1½ cups milk
¾ cup wheat beer
Kosher salt, to taste
1 tablespoon chives, minced
Zest of 1 orange
2 quarts vegetable oil, for frying
1½ pounds cod, cut into small pieces for kids and larger ones for adults
Lemon wedges, to serve
Malt vinegar, to serve
Potato chips, to serve
1. In a medium bowl, stir together the flour, baking powder, baking soda, and cornstarch.
2. In a large bowl, beat together the eggs and milk. Whisk in the beer. Stir this wet mixture into the flour mixture. Season with salt and add the chives and orange zest.
3. In an electric deep fryer or a heavy saucepan, heat the oil to 360 °F.
4. Season the fish liberally with salt and dust with flour. Coat the fish in batter, and submerge in the hot oil. Fry in batches until golden brown, about 4–5 minutes.
5. Remove the fish to a paper towel–lined plate and season with a little more salt. Serve with lemon wedges, malt vinegar, and potato chips
