How One of NYC’s Best British Chefs Makes Fish & Chips | Made to Order | Bon Appétit

white fish

🥗Healthier: cod

💰Cheaper: pollock

Pollock is often less expensive and still offers a good texture.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more nutrients.

beer

🥗Healthier: sparkling water

💰Cheaper: non-alcoholic beer

Sparkling water can create a lighter batter.

Cure the fish with salt and lemon zest for a couple of hours.

Portion the cured fish into pieces weighing about 6 oz.

Peel the Idaho russet potatoes and soak them in water to remove starch.

Boil the potatoes in salted water for about 20 minutes until soft but not mushy.

Cool the boiled potatoes on a tray and refrigerate to firm them up.

Prepare the tartar sauce by chopping cornichons, capers, shallots, chives, dill, and parsley.

Make mayonnaise with egg yolks, mustard, champagne vinegar, garlic, salt, and oil, then mix in creme fraiche.

Add lemon zest and a dash of malt vinegar to the tartar sauce.

Fry the potatoes at a low temperature to begin the crisping process before the final fry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens