British🐟 Seafood

Fish and Chips

Name: Fish and Chips
Cuisine: British
Ingredients: ~2 lb Russet or Idaho potatoes; ~4 cups duck fat; ~2 tbsp fresh lemon juice; ~1½ tsp salt; ~½ tsp black pepper; ~2 tbsp Parmesan cheese; ~½ tsp oregano; 1 egg yolk; 150 g grapeseed oil; ~¼ cups sour cream; ~¼ cups crème fraîche; ~¼ tsp Tabasco sauce; ~¼ tsp chili pepper; ~1 tbsp lemon caviar (optional); ~2 tbsp green onions or chives; ~¼ cups sweet peppers; ~¼ cups cornichons (optional); ~¾ cups all-purpose flour; ~¼ cups corn starch; ~¾ cups cold beer or carbonated water; ~1½ lb fresh Atlantic cod or halibut fillets

Classic British fish and chips featuring fresh Atlantic cod or halibut in a light, crispy tempura batter, served with Texas-style duck fat French fries and a herbed mayo-crème fraîche dipping sauce.

Adapted from a video by Bruno Albouze

Fish And Chips – Bruno Albouze

Watch on YouTube

Ingredients

Russet or Idaho potatoes~2 lbest.
duck fat~4 cupsest.
fresh lemon juice~2 tbspest.
salt~1½ tspest.
black pepper~½ tspest.
Parmesan cheese~2 tbspest.
oregano~½ tspest.
egg yolk1
grapeseed oil150 g
sour cream~¼ cupsest.
crème fraîche~¼ cupsest.
Tabasco sauce~¼ tspest.

Steps

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1
Wash Russet or Idaho potatoes under running water and remove the skin. Trim the edges, then cut into batons.
2
Thoroughly wash the potato batons to remove excess starch and store them refrigerated in ice water.
3
Heat duck fat to 375°F (190°C), add potato batons and fry for 6 minutes. Drain and freeze completely, which takes about 3 hours.
4
Store frozen fries in the freezer for up to 6 months. When ready to serve, deep fry directly from frozen for about 10 minutes.
5
Prepare mayonnaise by emulsifying 1 egg yolk with 150g grapeseed oil. Add fresh lemon juice to taste.
6
Mix the mayonnaise with sour cream and crème fraîche. Season with salt, pepper, and Tabasco. Add chili pepper, lemon caviar if desired, green onions, peppers, and cornichons if desired. Stir and refrigerate for up to 3 days.
7
Prepare the tempura batter by mixing all-purpose flour, corn starch, and salt. Freeze the dry mixture.
8
When ready to fry, add cold beer or carbonated water to the frozen dry mixture to make the batter. Keep the batter extremely cold for perfect crispy coating.
9
Cut fish fillets into approximately 4.5 x 1-inch (12 x 2.5 cm) batons. Season with salt and pepper on all sides and refrigerate until ready to fry.
10
Choose an oil with a high smoke point for frying. Duck fat is the best choice for both health and flavor, though it is more expensive.
11
Coat the fish batons with the super-cold tempura batter, shaking off excess. Avoid overcrowding the pan to prevent the oil temperature from dropping too much. Fry for about 3 minutes until golden.
12
Heat duck fat to 390°F (200°C). Add the frozen fries to fry. Avoid overcrowding the pan. Fry until well-cooked.
13
Season the cooked fries with salt, pepper, and Parmesan cheese.
14
Plate the fried fish, fries, and serve with the herb mayo sauce. The key to excellent fish and chips is combining perfectly fried potatoes, fresh and well-executed fried fish, and a delicious dipping sauce.

Fish and Chips

Ingredients

Steps

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