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Recipe Detail Page
Hip Fish & Chips
Spring 2014
If you thought the words “hip” and “fish & chips” didn’t belong together, think again. The humble duo is popping up at all kinds of smart events, and even style maven Lady Gaga has been spotted lining up to order takeout in the U.K. So what better appetizer for a casual night in? Just for fun, serve the fish and chips piled into wax paper cones or small cardboard takeout containers.
Serves 8 as an appetizer
LEMONY MAYO
1 cup (250 mL) mayonnaise
1 tbsp (15 mL) finely grated lemon zest, from 2 lemons
3 tbsp (45 mL) fresh lemon juice
2 tbsp (30 mL) drained capers, finely minced
2 tbsp (30 mL) finely chopped parsley
Freshly ground black pepper to taste
CHIPS
2 lbs (1 kg) russet potatoes
Kosher salt to taste
Vegetable oil for deep-frying
FISH
1 lb (500 g) haddock or cod fillets
Kosher salt and freshly ground black pepper to taste
2 cups (500 mL) panko bread crumbs
½ cup (125 mL) all-purpose flour
2 eggs
Vegetable oil for shallow frying
1 For the lemony mayo, stir together mayonnaise, lemon zest and juice, capers, parsley and pepper in a small serving bowl. Set aside.
2 For the chips, peel potatoes and cut lengthwise into ½ x ½-inch (1 x 1-cm) chip shapes (as in french fries). Put potatoes in a large saucepan and add enough cold water to cover them. Add salt to taste. Bring to a boil over high heat then reduce the heat and simmer, covered, until a slim knife can just pierce chips easily, about 5 minutes (do not overcook).
3 Drain potatoes well, then spread out on a large, rimmed baking sheet. Let dry for 10 minutes, then shake baking sheet once or twice to roughen up surface of chips. Set aside.
4 Line a large baking sheet with several layers of paper towel. In a deep-fat fryer or large pot, heat oil until a candy thermometer registers 260°F (127°C). Fry chips in batches for 5 minutes (they should be barely coloured). Remove each batch from oil and drain on paper towels. Set deep fryer aside.
5 For the fish, preheat the oven to 250°F(120°C). Line a second large baking sheet with several layers of paper towel and put in oven.
6 Cut haddock into 2 x 1-inch (5 x 2.5-cm) pieces. Sprinkle with salt and pepper to taste.
7 Spread panko crumbs out on a large plate. Spread flour out on a second large plate. Beat eggs in a shallow dish.
8 Working with 1 or 2 pieces of fish at a time and using one hand for dipping fish in flour and crumbs and one for dipping in egg, dredge fish in flour to coat completely, then coat all over in egg, then dredge in bread crumbs to coat completely. Arrange coated fish on a small baking sheet. (Fish can be refrigerated, uncovered, for up to 2 hours before frying).
9 In a large skillet, pour oil to a depth of ¼ inch (5 mm). Heat over medium-high heat until oil is shimmering. Fry fish in batches, turning once or twice, until golden brown and crisp, 3 to 4 minutes. Transfer each batch to baking sheet in oven to keep warm.
10 Meanwhile, reheat oil in the deep-fat fryer or large pot until a candy thermometer registers 375°F (190°C). Fry chips in batches until browned and crispy, about 5 minutes. Transfer each batch to baking sheet in oven, sprinkle with salt to taste and return to oven to keep warm until all chips are fried.
11 Divide chips then fish among 8 wax-paper cones or cardboard takeout containers and serve with lemony mayo for dipping.
Serves 8 as an appetizer
