Fish and Chips

Fish And Chip is rightfully or wrongfully the first dish we think about when we think about English cuisine.

I don’t know why anyone would get bent out of shape about this assessment since fish and chips done correctly is simple delicious.

I’m not claiming any authenticity here, heck in fact I never do, but this is a very tasty version and it’s freaking easy to do at home. That, I’ll claim. Serve with Malt vinegar, which you might have never noticed in the grocery store alongside every other vinegar known to man.

Or you can go with hot sauce, tartar sauce or whatever you’re feeling.

Fish and Chips
By Chef Kendra Nguyen
Serves 2

2 russet potatoes, washed, peeled and sliced into ¼ inch strips
2 Tilapia fillets cut into six pieces
½ c flour
½ c beer
2 T whole milk
2 T additional flour
¼ t salt plus additional salt for salting fries after cooking
¼ t cayenne pepper
Vegetable oil for frying

Slice potatoes ¼ inch in thickness. Soak in water for ½ hour. Add ½ inch oil to large pot and let it come to 300 degrees Fahrenheit. Remove move to paper towel and dry when oil temperature is near. Add fries to oil and cook for 4 minutes. Remove to a cooling rack while fish is being prepared.

In large bowl whisk together mix flour, milk and beer. Season fish with In a large pot add 2 inches vegetable oil. Season fish with salt and cayenne pepper. Set up your frying station fish, additional flour on a shallow dish, and batter. Bring the same pot of oil from the fries to 350 degrees Fahrenheit.

Dip each piece of fish in flour. Shake off excess. Add to hot oil gently, slowly and away from you. You want to let the batter start to take before the pieces are fully laid down. Fry and flip from time to time until the coating is crispy and a rich golden color. Remove from pan to cooling rack and sprinkle lightly with salt.

Let temperature come back up to 350-360 degrees and add the fries back. Fry until crispy and remove from cooling rack. Sprinkle fries generously with salt.

Serve right away, enjoy.