Fish and Chips

The potatoes take about 35 minutes and the fish about 5 minutes per batch. Serve with lemon wedges, tartar sauces, pickles and a crisp salad or slaw.

Step 1: Preheat the oven to 400 degrees F.

Step 2: Cut the fillets into 3 inch pieces. Sprinkle both sides with salt and pepper.

Step 3: In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk in 1/2 cup of water and then the egg. Set aside.

Step 4: Cut the potatoes in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Toss the wedges in a bowl with olive oil. Place the potatoes on a sheet pan, sprinkle all sides with garlic salt, pepper, and rosemary. Spread the potatoes in a single layer with 1 cut side down.

Step 5: Pour ½-inch of oil into a large (12-inch) frying pan and heat it to about 375 degrees F. While waiting for oil to heat up, slip the potatoes into the oven. Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt before serving.

Ingredients:

  • 1½ pounds fresh cod fillets
  • ½ cup plus 1 tablespoon all-purpose flour
  • ½ tablespoon baking powder
  • ½ teaspoon freshly grated lemon zest
  • 1/8 teaspoon cayenne pepper
  • ½ cup of water
  • 1 extra-large egg
  • vegetable oil, for frying
  • Kosher salt
  • freshly ground black pepper

    • Baked Chips

  • 3 large baking potatoes, unpeeled
  • 2 tablespoons good olive oil
  • Lawrys's Garlic Salt
  • fresh ground black pepper
  • ½ teaspoon dry rosemary leaves, crushed

Step 7: Fry the fish while the potatoes are baking. Dip each fillet into the batter, allowing the excess to drip back into the bowl. Place it very carefully into the hot oil. Don't crowd the pieces. Adjust the heat as needed to keep the oil between 360 and 400 degrees F. Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through. Remove to a plate lined with a paper towel. Sprinkle with salt and serve hot with the "chips."