Typically, you serve this in newspaper to absorb the excess oil, but we’re lightening this up by baking our fish and chips instead. Nic and Marsh were the official taste-testers on this recipe and it passed with flying colors. -Ali
Ingredients
- For Fish:
- 1 lb cod fillets, cut in 8 pieces
- ¾ c white rice flour, divided
- 2 Tbsp cornstarch
- 1 tsp salt
- ¼ tsp freshly cracked black pepper
- ¾ c cold beer or seltzer
- 1 tsp minced rosemary
- 1 c panko
- ¼ c olive oil, approximately
- For Chips:
- 2 lb russet potatoes, scrubbed and cut in ¼ inch matchsticks
- ¼ c olive oil
- 1 tsp minced rosemary
- Salt and pepper, to taste
Directions
For the Chips
Place cut potatoes in a bowl of cold water and soak for 30 minutes to remove excess starch. Drain and dry -- we like using a salad spinner here. Toss in a large bowl with olive oil, rosemary, salt and pepper. Spread in an even layer on a parchment or silpat lined baking sheet. Roast in a 400 degree oven, until tender and golden, approximately 35 minutes.
For the Fish:
Mix ½ cup rice flour, cornstarch, salt and pepper in a bowl. Whisk in cold beer until well-combined. Batter should be the consistency of heavy cream. Combine panko and rosemary in another shallow bowl. Dredge pacific cod fillets in remaining ¼ cup rice flour. Dip in beer batter and coat in panko and rosemary mixture. Place coated fillets on a parchment or silpat lined baking sheet. Drizzle with olive oil. Bake until golden brown and fish begins to flake, about 15-20 minutes.
Plating
Serve with malt vinegar, tartar sauce, ketchup or whatever else you like to dip in, and a beer.
Know Your Cook
- Chef Ali -
