why is this the BEST FISH & CHIPS recipe on earth?

fresh white fish

🥗Healthier: cod

💰Cheaper: pollock

Pollock is often more affordable and still provides a mild flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Cornstarch can create a lighter batter.

beer

🥗Healthier: sparkling water

💰Cheaper: club soda

Sparkling water maintains the batter's lightness without alcohol.

tartar sauce

🥗Healthier: yogurt-based sauce

💰Cheaper: mayonnaise

Mayonnaise is a common, less expensive alternative.

Start with russet potatoes, ensuring they are firm and not soft.

Cut the potatoes into thick slices, about three quarters of an inch thick.

Soak the potato slices in cold water to rinse off excess starch until the water runs clear.

Fill a pot with fresh water and add salt, then bring it to a boil without a rolling boil.

Cook the potatoes until they are just about to fall apart, then carefully fish them out and let them air dry.

Place the potatoes in the refrigerator to cool for 30 minutes to an hour.

Prepare the cod fish by portioning it and seasoning with salt, then refrigerate to firm up.

Heat oil in a Dutch oven to 270°F (132°C).

Fry the potatoes in small batches until they begin to brown around the edges, then remove and refrigerate again to dry.

For the batter, combine 200 grams of rice flour and 200 grams of all-purpose flour, 1 teaspoon of baking powder, a couple pinches of salt, 1 tablespoon of honey, 300 milliliters of vodka, and 300 milliliters of cold pilsner beer until just combined with some lumps.

Keep the batter cool until ready to fry the fish.

For the tartar sauce, mix about 1 cup of mayonnaise, 1 tablespoon of Dijon mustard, some malt vinegar, lemon zest, 1 teaspoon of lemon juice, black pepper, and 1-2 tablespoons of diced onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens