English-Style Fish and Chips
Vegetable oil, for deep frying
4 large russet potatoes
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 large egg, lightly beaten
1 (12-ounce) can soda water
1/2 cup corn starch
2 (8-ounce) cod or haddock or halibut fillet, cut in 1/2 on an angle
Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot.
Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain. Put them in the freezer for 1 hour or more.
Crank the oil temperature up to 375 degrees F.
Take the chips out if the freezer and fry in the oil. Once they are cooked and golden in colour, remove them from the oil and place them on paper towel. Sprinkle with salt.
Sprinkle salt and pepper on both side of the paper towel dried fish.
In a large mixing bowl, combine 1 and 1/2 cup of flour, corn starch, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter. Spread the remaining 1/2 cup of flour on a plate and season with a little salt and pepper. Dredge the fish pieces in the flour and then dip them into the batter, letting the excess drip off.
Carefully wave the battered fish into the bubbling oil before dropping them in the oil. Fry the fish for 4 to 5 minutes until crispy and brown. Remove the fish from the oil and place on paper towels. season lightly with salt. Serve wrapped with malt vinegar and/or tartar sauce.