Fish and Chips for Four

  • Old-world style of fish and chips as it's made by the chefs at The Culinary Institute of America.

    Old-world style of fish and chips as it's made by the chefs at The Culinary Institute of America. Phil Mansfield for The Culinary Institute of America/Associated Press

Posted3/1/2017 6:00 AM

Fish and Chips

2 pounds of skinless and boneless cod or hake fish


Oil, as needed for frying

Tempura batter (see recipe below)

Dipping sauce (see recipe below)

All-purpose flour, as needed

Chips (see recipe below)

Clean the fish and cut it into 3-inch x 1½-inch rectangles.

Heat the oil in a deep fryer to 350 degrees.

As the oil is heating, prepare tempura batter and dipping sauce.

Place all-purpose flour into a sealable plastic bag.

Place a piece of fish into the bag and shake it until the flour completely coats the fish.

Dip the fish in flour to coat it and shake off excess flour and dip it into the batter. Remove the fish using tongs and briefly let any excess batter drip off. Carefully lower the battered fish into the hot oil. When it starts to bubble, release it.

Cook until golden brown, approximately 5 to 7 minutes. Place on a paper towel to soak up excess oil.

Serve hot with chips and dipping sauce.

For the tempura batter

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3 eggs, beaten

1 pint sparkling water

1½ cups all-purpose flour

1 teaspoon baking powder

Mix all ingredients in a bowl large enough to dip the pieces of fish. Set aside.

For the dipping sauce

1 cup mayonnaise

½ cup sour cream

3 tablespoons chopped tarragon or chopped thyme

3 tablespoons chopped parsley

2 tablespoons minced shallot

1 tablespoon lemon juice

1 tablespoon white wine vinegar

2 teaspoons finely chopped capers

3 finely chopped white anchovy fillets

Tabasco, to taste

Salt, to taste

Mix all ingredients together in a bowl.

For the chips

6 russet potatoes, peeled and cut into 5-inch x ½-inch rectangles

Oil, as needed for frying

Pinch of salt, and as needed for seasoning


Rinse, drain, and dry the potatoes thoroughly. (Alternatively, the potatoes may be held in cold water until ready to cook. Dry them thoroughly before cooking, or the oil will splatter when they are added to it.)

Heat the oil in a large cast-iron skillet or a 14-inch wok, preferably one with a handle, over high heat until it reaches 300 degrees F. Add the potatoes, and reduce the heat to medium. Cook for approximately 15 minutes, gently jiggling the pan from time to time. Do not stir, to avoid breaking the fries. Remove the fries from the oil.

Increase the heat of the oil to 375 to 400 degrees. Add the fries back into the oil, stirring occasionally, and cook until golden brown, approximately 10 minutes. Transfer to paper towels to drain briefly. Season with salt and serve immediately.

Serves 4

Nutrition information per serving of the fish: 782 calories; 236 calories from fat; 26 g fat (4 g saturated; 0 g trans fats); 125 mg cholesterol; 861 mg sodium; 92 g carbohydrate; 9 g fiber; 6 g sugar; 44 g protein.

Nutrition information per serving of the dipping sauce: 361 calories; 336 calories from fat; 37 g fat (8 g saturated; 0 g trans fats); 37 mg cholesterol; 420 mg sodium; 2 g carbohydrate; 0 g fiber; 1 g sugar; 2 g protein.

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