Classic Fish and Chips

Name: Classic Fish and Chips
Yield: Serves 4
Cuisine: Europe, Great Britain
Ingredients: 3 pounds, russet potatoes (about 4 large potatoes), peeled, ends and sides squared off, and cut lengthwise into 1/2 inch by 1/2-inch fries (see illustrations below); 3 quarts, peanut oil (or canola oil), for frying, plus 1/4 additional cup; 1 1/2 cups, all-purpose flour; 1/2 cup, cornstarch; 1/2 teaspoon, cayenne pepper; 1/2 teaspoon, paprika; 1/8 teaspoon, ground black pepper; , Table salt; 1 teaspoon, baking powder; 1 1/2 pounds, 1-inch-thick cod fillet (or other thick white fish, such as hake or haddock) cut into eight 3-ounce pieces; 1 1/2 cups, beer (12 ounces), cold

Main Courses
Europe
Great Britain
Fruits & Vegetables
Fish & Seafood
Potatoes

Appears in Cook's Illustrated May/June 2006, America's Test Kitchen TV

Restaurant versions of England's favorite fast food rarely measure up. But trying it at home produced a greasy mess. Could we conquer our fear of frying?

SERVES 4

TIME 1¼ hours

Why This Recipe Works

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