Cod Fish 'N' Chips

Name: Cod Fish 'N' Chips
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT2H40M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: Vegetable oil, for deep-frying; 2 1/2 pounds tempura batter mix; 6 ounces Pike Naughty Nellie ale, or your favorite brew; 2 pounds cod fillets, cut into large chunks; 2 cups panko breadcrumbs; Vegetable oil, for deep-frying; 2 1/2 pounds russet potatoes, julienned, soaked in water for a minimum of 2 hours and up to 24 hours; Kosher salt

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Level: Intermediate

Total: 2 hr 40 min (includes soaking time)
Active: 40 min

Yield: 4 servings

Level: Intermediate

Total: 2 hr 40 min (includes soaking time)
Active: 40 min

Yield: 4 servings

Ingredients

Fried Fish:

Vegetable oil, for deep-frying

2 1/2 pounds tempura batter mix

6 ounces Pike Naughty Nellie ale, or your favorite brew

2 pounds cod fillets, cut into large chunks

2 cups panko breadcrumbs

Chips:

Vegetable oil, for deep-frying

2 1/2 pounds russet potatoes, julienned, soaked in water for a minimum of 2 hours and up to 24 hours

Kosher salt

Directions

For the fried fish: Heat the oil in a deep-fryer to 350 degrees F.
In a large bowl, combine the tempura batter mix and beer. While whisking, slowly add water until a pancake-batter consistency is reached.
Dip the cod in the batter and then toss in the panko to coat. Fry until the fish is golden brown and beginning to float, 3 to 4 minutes. Drain on paper towels.
For the chips: Heat the oil in a deep-fryer to 350 degrees F.
Add the pre-soaked potatoes to the deep-fryer and cook for 3 minutes. Remove the fries and allow to rest for 1 minute. Return the fris to the fryer and cook for an additional minute. Drain on paper towels and season with salt.
Serve the fried fish with the chips.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Jack's Fish Spot, Seattle, WA

My Private Notes

Show: Extra Virgin Americana

Episode: Seafood and Sasquatch in Seattle

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