Fish and Chips
Recipe by Daniel Humm and Will Guidara from I Love NY.
Serves 4
Chips
3 Russet or other starchy potatoes
Canola oil
Wash the potatoes leave the skins on. Cut lengthwise into thin fries about 1/4 inch thick. Place the cut potatoes in water while you work to avoid oxidation. In a large stockpot, heat 3 inches of canola oil to 300°F over medium-high heat. Thoroughly rinse the potatoes of any starch and pat dry. Drop the potatoes in the oil and fry until tender, 3 to 4 minutes. They should achieve no color. remove the fries from the oil and drain on paper towels. Reserve the oil for the second round of frying. Place the fries on a baking sheet lined with parchment paper and freeze until solid, about 2 hours.
Tartar Sauce
2 eggs
1/4 teaspoon mustard
1 1/2 teaspoons lemon juice
3/4 cup grapeseed oil
1 teaspoon finely chopped rinsed salt-packed anchovy
1 teaspoon finely chopped capers
1 teaspoon finely chopped parsley
1 teaspoon finely chopped shallot
1/4 teaspoon caper juice
Salt
Place 1 egg in a saucepan and cover with at least 1 inch of cold water. Bring to a boil over high heat, and then remove from the heat. Cover the pan and let the egg rest for 12 minutes before transferring it to an ice bath. When cool, peel and finely chop the egg. Combine the remaining egg with the mustard and lemon juice in a blender. While the blender is running, slowly stream in the oil to emulsify. Fold in the chopped egg, anchovy, capers, parsley, shallots, and caper juice. Season with salt to taste.
Fish Batter
3 cups flour
3/4 cup cornstarch
2 teaspoons baking powder
Salt
1 cup plus 1 teaspoon beer
Combine the flour, cornstarch, and baking powder in a medium bowl. season with salt. In a separate bowl, combine 1 cup of the flour mixture with the beer and whisk to combine. Reserve the remaining flour mixture for dredging the fish.
To Finish
Salt
3 pounds fluke, cleaned, filleted, and skinned
Reheat the chip frying oil over medium-high heat, adjusting as necessary to maintain it at 375°F. Lower the frozen chips into the oil. Fry until golden brown, 3 to 4 minutes. Drain on a cooling rack and season with salt to taste. Bring the oil to 400°F. Cut the fluke into strips 4 inches long and 1/2 inch thick. Dredge the fish in the reserved flour mixture, shake off the excess, and dip in the batter. Drop the fish strips into the hot oil and fry until golden brown, about 2 minutes. Remove from the oil, drain on a cooling rack, and season with salt to taste. Serve immediately with the tartar sauce and hot chips.
