CIA Professional Recipes

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CIA Recipes

Fish and Chips – Print This Recipe

Fish and Chips

Yield: 1 1/2 lb / 680 g of Fish

  • Cod 1 1/2 lb / 680 g
  • Lemon juice 1 Tbsp / 15 mL
  • Extra virgin olive oil 1 Tbsp / 15 mL
  • Kosher salt 1/2 tsp / 2.5 mL

Batter

  • All-purpose flour 1 1/2 cups / 360 mL
  • Baking powder 1 tsp / 5 mL
  • Kosher salt 1/4 tsp / 1.25 mL
  • Egg yolks 2
  • Ice water 1 cup / 240 mL
  • Flour for dredging as needed
  • Vegetable oil for frying as needed
  • French Fried Potatoes as needed

 

  1. Cut the cod into portion sizes, and marinate it in lemon juice, olive oil, and salt.
  2. For the batter: Mix the dry ingredients and the wet ingredients in separate bowls.
  3. Pour the wet ingredients into the dry ingredients and mix until smooth. Refrigerate for 1 hour.
  4. Dredge the fish in flour and then dip into the batter.
  5. Heat the oil to 360°F / 182°C. Deep fry the cod in the oil until golden brown and fully cooked, 2 to 4 minutes. Remove from the oil and drain briefly on paper towels to remove the excess oil. Serve with the French fried potatoes.

Note: To achieve a very crispy batter, it must be very cold. When cold batter is dropped into the appropriate temperature oil it will immediately begin to cook and form a crispy exterior. If the batter is warm or the oil is not the correct temperature, the product will be oily and not as crispy.