Tyler Florence Fridays -- Fish and Chips

When I found Tyler's recipe for Fish and Chips, I knew it was going to be my first recipe for Tyler Florence Fridays! And it did not hurt when I found some gorgeous Cod on sale either! I love Cod and it's such an over looked and unappreciated fish. The fish is such a gorgeous white and so flaky and you can do just about anything with Cod and it's always good...poach, saute, deep fry, bake, sauce, it does not matter Cod can handle just about anything and it always shines through.

Needless to say Tyler's Fish and Chips was delicious and I loved every bite. Mr. Tastebuds said "I did not think I liked Cod, but this was pretty good. Can I have another piece?" I guess I forgot that he did not like Cod, but he sure likes it now!

Using seltzer water and rice flour gave the breading the most amazing crispy texture and after frying the breading had a nice crunch and not oily at all. I can't wait to try it with shrimp and I've been thinking about making frog legs lately too. WOW...the batter is the best! Also I did not fry the chips per the recipe but made Oven Fries instead.



Fish and Chips
Recipe adapted from Tyler Florence

Vegetable oil, for deep frying
3 large russet potatoes
2 cups rice flour
1 tablespoon baking powder
3 teaspoons salt, plus more for seasoning **See Note
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 (12-ounce) can soda water
1 large egg, lightly beaten
2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle
1/2 cup rice flour, for dredging
Malt vinegar, for serving

Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.

Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.

Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.

Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.

NOTE: This recipe makes quite a bit of batter for the fish. Next time I will cut the batter recipe in half and I'm sure I will still have more then enough!

**NOTE: 2 tsp of salt is plenty.





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