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Fish and chips
Interpretive Recipe — inspired by the reported menu. Not the actual Augusta National recipe.
Prep 40 minCook 30 minServes 4
Ingredients
- For the fish:
- 4 large fillets of cod or haddock (about 7 to 8 oz each), skin removed
- 1 tsp salt
- For the batter:
- 1.5 cups all-purpose flour, plus extra for dusting
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1/4 tsp white pepper
- 1.5 cups ice-cold sparkling water or cold lager (330ml can)
- For the chips:
- 3 lbs Maris Piper or russet potatoes, peeled
- Vegetable or groundnut oil, for deep frying (about 2 quarts)
- Flaky sea salt
- To serve:
- Malt vinegar
- Mushy peas (marrowfat peas simmered with butter and salt)
- Tartar sauce
Instructions
- 1. For the chips (do this first): cut potatoes into 1/2-inch thick chips. Soak in cold water for 30 minutes to remove surface starch. Drain and pat very dry with kitchen paper.
- 2. Heat oil in a large, heavy pot to 300°F (150°C). Fry the chips in batches for 5 to 7 minutes until cooked through but not coloured — they should look blanched and waxy. Remove to a wire rack. This first fry cooks the inside without browning the outside.
- 3. Pat fish fillets dry, season with salt, and dust lightly in plain flour, shaking off the excess. The flour helps the batter stick.
- 4. Make the batter just before frying: whisk together the flour, cornstarch, baking powder, salt, and white pepper in a large bowl. Add the sparkling water (or cold lager) and whisk until you have a smooth batter. A few small lumps are fine. Do not overwork it — keep it cold.
- 5. Raise the oil temperature to 375°F (190°C).
- 6. Dip each fish fillet into the batter, letting the excess drip back into the bowl. Lower into the hot oil carefully, away from you.
- 7. Fry 2 fillets at a time for 6 to 8 minutes, turning once, until the batter is a deep golden colour and very crisp. Drain on a wire rack — never on paper towels, which will steam the batter and make it soggy.
- 8. While the fish rests, raise the oil to 375°F again and fry the blanched chips a second time for 3 to 4 minutes until deeply golden and shatteringly crisp. Drain and season immediately with flaky sea salt.
- 9. Serve fish alongside chips with malt vinegar on the table, mushy peas, and tartar sauce.
