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October 15, 2008 / Tony

Alton Brown’s Fish and Chips

BLOGGER:  TONY

Alton Brown is certainly a hero of mine and this recipe for fish and chips doesn’t disappoint.  I’ve had a lot of fish and chips in my time and this really is one of best renditions of the recipe I’ve ever eaten.  Definitely better than anything on Prince Edward Island and better than anything in any American chain restaurant (and way, way better than the disgusting Fish and Chips peddled at Granite City every once in awhile).  But not better than the Fish and Chips at the English Pub in Epcot.  This was actually a surprise to me as the rest of the ethnic food there is pretty poor (especially the German food, which I normally love).  There you got really large pieces of fish that were breathtakingly ligth and crisp.  This recipe doesn’t do that but the chips are crispy and flavorful and the fish has a wonderfully substantial yet light breading.  Here’s the recipe:

Alton Brown’s Fish and Chips

 

1 gallon safflower oil

4 large Russet potatoes

Kosher salt

2 cups flour

1 tablespoon baking powder

1 teaspoon kosher salt

1/4 teaspoon cayenne pepper

Dash Old Bay Seasoning

1 bottle brown beer, cold

1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips

Cornstarch, for dredging

 

Heat oven to 200 degrees F.

 

Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.  Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.

 

In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning.  Whisk in the beer until the batter is completely smooth and free of any lumps.  Refrigerate for 15 minutes.  The batter can be made up to 1 hour ahead of time.

 

Drain potatoes thoroughly, removing any excess water.  When oil reaches 320 degrees, submerge the potatoes in the oil.  Working in small batches, fry for 2 to 3 minutes until they are pale and floppy.  Remove from oil, drain, and cool to room temperature.

 

Increase the temperature of the oil to 375 degrees.  Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes.  Remove and drain on roasting rack.  Season with kosher salt while hot and hold in the oven.

 

Allow oil to return to 350 degrees.  Lightly dredge fish strips in cornstarch.  Working in small batches, dip the fish into batter and immerse into hot oil.  When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes.  Drain the fish on the roasting rack.  Serve with malt vinegar.

 

 

Enjoy!

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3 Comments

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  1. Jacki / May 3 2009 3:15 pm

    I just did a search for fish and chips recipes and came across this blog. I am going to try the fish and chips tonight! Hopefully sometime soon it will show up on my food blog! If it does I will link back to you. Thanks!

    -Jacki in Fl

    p.s. – I agree about the food at Epcot – most of the German food is pretty bad. we have an exchange student from Germany this year and I wouldn’t dare bring him there! The fish and chips are pretty darn good, though, and there’s a dessert shop in France that has pretty good stuff. But by and large the food is overpriced and underwhelming -what a shock for Disney!!

  2. Jacki / May 3 2009 6:21 pm

    Okay I tried it and it was delicious!!!!!

  3. Tony / May 3 2009 6:47 pm

    BRAVO!!! I’m so glad you liked it. And I totally agree with all your Epcot comments. The German food was entirely awful and the French patiserrie was excellent. Thanks for the comments.

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