Classic British Fish and Chips

Method

1. 1

   Using paper towels, pat fish fillets dry and lightly season each fillet all over with salt. Place fish fillets on a wire rack set in a 13- by 18-inch rimmed baking sheet and refrigerate uncovered to dry out exterior, at least 4 hours and up to 8 hours.

2. 2

   When ready to cook, set a wire rack inside a 13- by 18-inch rimmed baking sheet. Fill a large Dutch oven with oil and heat over medium until it registers 350ºF (177ºC) on an instant-read or deep-fry thermometer. Place 1 cup (4 1/2 ounces) all-purpose flour in a large bowl; add fish and toss to evenly coat; set aside.

3. 3

   For the Batter: In a medium bowl, whisk 1/2 cup (2 1/4 ounces) all-purpose flour, rice flour, baking powder, and 1 teaspoon Diamond Crystal kosher salt to combine. Add lager and vodka, whisking until just combined. Transfer fish to batter and turn to coat.

4. 4

   Working with one piece at a time, pick up fillet and allow excess batter to drip back into bowl. Carefully lower fish into the oil and cook until bottom is golden brown, about 2 minutes. Use tongs or a spider skimmer to turn the fish and cook until other side is golden brown and crisp, 2 to 3 minutes. Transfer to prepared wire rack. Season immediately with salt and spritz generously with malt vinegar. Repeat with remaining fish. Serve with British chips and tartar sauce, if desired.

Nutrition

calories

687 kcal

fatContent

19 g

fiberContent

2 g

sugarContent

4 g

sodiumContent

767 mg

proteinContent

49 g

cholesterolContent

100 mg

carbohydrateContent

66 g

saturatedFatContent

2 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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