For great fish and chips, copy the Brits
This recipe doesn't not make for a true tempura batter, but it's definitely more like tempura, than a breadcrumb recipe. As a suggestion, try this recipe and go from there. If you want more of a tempura-style batter, use beer instead of water and add 1 tablespoon of baking powder.
Fish and Chips
2 cups vegetable oil for deep frying
4 potatoes
Sea salt
1 1 / 2 cups flour
Dash Old Bay seasoning
1 teaspoon kosher salt
Cold water
1 1 / 2 pounds firm-fleshed white fish (cod, haddock, pollock, tilapia)
1 lemon, cut into wedges
Parsley sprigs for garnish
Sea salt
Paprika
Malt vinegar
Preheat the vegetable oil in a deep pan to 350 degrees or until a cube of bread browns in 15 seconds.
Peel the potatoes and cut into thick wedges. Deep fry the potatoes in batches for 6-8 minutes, or until they are golden. Do not overcrowd. Drain on paper towels, sprinkle with sea salt and keep warm.
In a bowl, whisk together the flour, Old Bay, kosher salt and enough cold water to form a batter. Cut the fish into 1-ounce slices and coat in the batter. Cook the fish in batches in the hot oil for 5 to 6 minutes, depending on the size of the fish. Remove and drain on paper towels.
Transfer the fish and chips to serving plates and garnish with lemon wedges and sprigs of parsley. Sprinkle with sea salt and paprika. Serve with malt vinegar on the side.
B-man
