Fish-and-Chips

Ingredients for Fish-and-Chips

• 6 large russet potatoes

• Vegetable oil, for deep-frying

• 750g plain flour

• 3 tablespoons baking powder

• 1 tablespoon kosher salt, plus more for seasoning

• 1 tablespoon freshly ground black pepper, plus more for seasoning

• 3 large eggs, lightly beaten

• 3 (350g) cans soda water

• 240 to 475ml rice flour

• 6 cod fillets, sliced diagonally into 1/2-inch-wide strips

1. Peel the potatoes and cut them into strips that are 1/4 inch thick and 3 inches long.

2. In a deep-sided pot, heat 3 inches of oil to 163°C. (Please remember to use caution when cooking with hot oil.) Put the potatoes in the oil. Fry until they have softened and become slightly browned but not crisp, 2 to 3 minutes.

3. Remove the chips with a large slotted spoon and set them aside on paper towels.

4. Increase heat until the oil reaches a temperature of 191°C. In a large mixing bowl, combine the plain flour, baking powder, salt, pepper, and eggs. Pour in the soda water and whisk until the batter is smooth. Spread the rice flour on a separate plate. Dredge the fish pieces in it, then dip them into the batter, letting the excess drip off.

5. Put the chips in the bottom of a fryer basket (or use a slotted spoon) and carefully submerge them in the hot oil. Carefully add the fish to the bubbling oil. Fry the fish-and-chips until crispy and brown, 4 to 5 minutes. Remove the basket and drain the fish-and-chips on paper towels; season lightly with the salt and pepper. Serve with the Aioli and Mignonette Dipping Sauce .

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