Fish and Chips Alton Brown
Dive into the ultimate comfort food with Alton Brown's Fish and Chips recipe, a crispy and golden homage to the classic British pub dish. This recipe combines perfectly fried russet potato fries with flaky cod fillets encased in a light, airy batter made from flour, cornstarch, and cold club soda, delivering that signature crunch in every bite. The double-frying technique ensures irresistibly crispy fries, while the fish is seasoned and fried to perfection in hot oil to create a golden crust that's both delicate and flavorful. Ready in under an hour, this dish is ideal for a family dinner or a cozy weekend treat. Pair it with a drizzle of white vinegar or your favorite dipping sauces for a mouthwatering meal sure to impress fish and chips enthusiasts.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 6-ounce Cod fillets
- 1.5 cups All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Kosher salt
- 1 large Egg
- 1 cup Club soda (cold)
- 8 cups Vegetable oil (for frying)
- 2 tablespoons White vinegar
- 1 to taste Salt (for seasoning)
Instructions
Peel the russet potatoes and cut them into half-inch thick fries. Rinse under cold water to remove excess starch and set aside in a bowl of water.
Heat vegetable oil in a deep fryer or a large heavy pot to 325°F (163°C).
Drain the potatoes and pat them dry using paper towels. Fry them in batches for 3-4 minutes, or until they start to look pale golden. Remove from oil and let cool on a wire rack or paper towels.
Increase the oil temperature to 375°F (190°C) for the second fry after preparing the fish batter.
Prepare the batter by whisking together flour, cornstarch, baking powder, and kosher salt in a mixing bowl.
In a separate small bowl, beat the egg and then stir it into the dry ingredients. Gradually add cold club soda to the mixture, whisking until you achieve a smooth, thick batter. It should coat the back of a spoon.
Pat the cod fillets dry with paper towels and season them lightly with salt. Dredge each piece of fish in flour, shaking off the excess, then dip into the batter to coat fully.
Carefully lower the battered fish into the 375°F (190°C) oil, frying for 4-6 minutes until the batter is golden and crisp. Cook in batches to avoid overcrowding. Remove and drain on a wire rack or paper towels.
While the fish is frying, return the cooled potato fries to the oil at 375°F (190°C) for their second fry. Cook for 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels, and sprinkle with salt.
Serve the fish immediately with the fries. Optionally, drizzle with white vinegar or serve with tartar sauce, lemon wedges, or your favorite dipping sauce.
Nutrition Facts
Calories |
4718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 478.0 g | 613% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 547 mg | 24% | |
| Total Carbohydrate | 98.3 g | 36% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 3.2 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 10.3 mcg | 51% | |
| Calcium | 69 mg | 5% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2201 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
