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Fish and Chips

Serves Serves 4
  • Steps
  • Ingredients

Steps

Fish – Method 1

  • Place all the dry ingredients into a mixing bowl.
  • Add the sparkling water and beer, using a whisk, mix slowly until most of the mixture has dissolved. Place the contents into a siphon.
  • For a 500ml siphon, charge with 3 chargers of C02. Place in the fridge for a minimum of 30 minutes.
  • Place oil, ¾ of the way up in a large saucepan and set over high heat and heat until oil reaches 220C.
  • Rinse turbot fillets and dry them with kitchen paper. Season well, then dust with rice flour. (This ensures the batter sticks to the fillets.) Shake off any extra flour.
  • Shake the syphon vigorously, then squirt the batter into a medium-sized bowl, enough to cover a fillet. (Don't squirt out too much: the batter begins to lose its bubbles as soon as it leaves the syphon.) Dip the fillet into the batter.
  • When the fillet is completely coated, lower the fillet into the hot oil. As the fish fries, drizzle a little extra batter over it to give an extra crusty exterior. When it has turned a light golden brown, turn the fillet over and drizzle more batter on top. Let the fish cook for another minute or so until it has coloured to a deeper golden brown, then remove it from the oil. Using a digital thermometer, insert into the thickest part of the fish - once it reads 40°C the fillet should be set aside so that the residual heat will cook it to a temperature of 45°C.
  • Serve with chips and garnish with lemon wedges.

Fish – Method 2

  • Place all the dry ingredients into a mixing bowl.
  • Add the vodka and beer, using a whisk, mix slowly until most of the mixture has dissolved. Place the contents into a siphon.
  • For a 500ml siphon, charge with 3 chargers of C02. Place in the fridge for a minimum of 30 minutes.
  • Place oil, ¾ of the way up in a large saucepan and set over high heat and heat until oil reaches 220C.
  • Rinse turbot fillets and dry them with kitchen paper. Season well, then dust with rice flour. (This ensures the batter sticks to the fillets.) Shake off any extra flour.
  • Shake the syphon vigorously, then squirt the batter into a medium-sized bowl, enough to cover a fillet. (Don't squirt out too much: the batter begins to lose its bubbles as soon as it leaves the syphon.) Dip the fillet into the batter.
  • When the fillet is completely coated, lower the fillet into the hot oil. As the fish fries, drizzle a little extra batter over it to give an extra crusty exterior. When it has turned a light golden brown, turn the fillet over and drizzle more batter on top. Let the fish cook for another minute or so until it has coloured to a deeper golden brown, then remove it from the oil. Using a digital thermometer, insert into the thickest part of the fish - once it reads 40°C the fillet should be set aside so that the residual heat will cook it to a temperature of 45°C.
  • Serve with chips and garnish with lemon wedges.

For the chips

  • Rinse the prepped chips in cold water to remove as much starch as possible. Wash them until the water runs clear. Place the chips into a saucepan along with cold water and the salt. Set over high heat and bring to the boil, skimming off any scum that rises to the surface.
  • As the water starts to boil, reduce the heat and allow to simmer gently.
  • Gently stir the chips from time to time and cook until they begin to break up and have a rough surface.
  • Once the chips are cooked, carefully remove them from the pan using a slotted spoon, and place on a wire rack set over a tray, making sure they are in a single layer. Place in the fridge or freezer to cool as quickly as possible.
  • Set the deep fryer to 130C.
  • Once the chips have fully cooled, place them in the fryer. Do not overload the fryer basket. Fry the chips until they form a crispy outer layer, and turn lightly golden in colour, about 13-15 minutes.
  • Remove from fryer and drain off excess oil. Return to the wire rack and into the fridge or freezer.
  • Increase the deep fryer to 190C.
  • Once the chips have cooled, place them in the hot oil, again, and cook until golden (3-4 min).
  • Lift the basket and drain the chips. Shake off any excess oil. Tip the chips into a large metal bowl lined with paper towel. Season with fine salt. Shake the chips to evenly season them.

Notes

Recipe from In Search of Perfection published by Bloomsbury