Fish and Chips (Edit recipe)

Instantly transport yourself to your favorite english pub and tuck in for a decadent meal of fish and chips. You'll feel as if you're right there: the thick, crispy batter gives way to light and fluffy cod. Topping a bed of crispy and salty fries, this meal would be best served with a crisp, hard cider or gluten free beer.

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	4878
Fat:	489 g
Carbohydrates:	71 g
Protein:	16 g
Cholesterol:	75 g
Sodium:	5142 mg
Fiber:	5 g
Sugars:	0 g
Calculated per serving.

by Primal Palate

View original recipe

Serves: 2

Ingredients

4 cups Coconut Oil, for frying
8-10 oz Cod

For Tartar Sauce (Optional Condiment)

1/4 cup Mayonnaise
2 Tbsp Dill Pickle Slices, diced
1/2 tsp Dill Weed
1 tsp Lemon zest
1/4 tsp Salt

For Fries

2 whole White Potatoes, large, Russet potatoes
1 Tbsp Himalayan Pink Salt

For Batter

1 1/2 tsp Himalayan Pink Salt
3/4 cup Arrowroot Flour
1/2 cup Cassava Flour
2 tsp Baking Powder
1/8 tsp Cayenne Pepper, (or more or less to your preference)
1 tsp Primal Palate Adobo Seasoning
1/2 cup Sparkling Water
1/2 cup Water

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Tartar Sauce (Optional Condiment for Dipping)

In a small mixing bowl, combine diced pickles and mayonnaise.
Sprinkle dill, lemon zest, and salt into the mayonnaise and stir to combine.
Keep refrigerated until use.

Fish and Chips

Start by preparing the fries (chips). Peel the russet potatoes, and cut into 1/2" fries. Place the fries in a bowl of cold water and agitate to help remove excess starch.
Heat your choice of cooking fat (we like steam-refined coconut oil, because it is heat stable and doesn't impart a lot of flavor) in a medium pot. The amount of fat you need will depend on the size of pot you use. Aim to get at least 3" of fat (melted) in the bottom of the pot. Heat to around 320 degrees, measuring the temperature with a candy thermometer.
Add the fries to the hot oil, taking care not to over-crowd them. Fry until golden brown, then remove to a wire rack. Season and allow to drain. Continue until all fries are cooked.
While the fries are cooking, bring together the batter ingredients. Start with the dry ingredients (don't forget the extra salt), and stir together with a whisk. Add 1/2 cup of sparkling water and stir together. Continue by adding around 1/2 cup of water. Even if the batter seems runny, it will stiffen up slightly a few moments after mixing. Add more water if necessary.
Cut the cod into 2" wide strips, and dip into the batter, coating on all sides.
Keep the frying oil around 320 degrees, and slowly, gently dip the battered fish in to the oil. A technique Alton Brown outlines, which is helpful, is to dip half way and allow the batter to slightly cook before dipping the rest of the way. This keeps the fish from sticking to the bottom of the pot. As with the fries, do not crowd the pot.
Fry for 3-4 minutes at 320 degrees, or until the batter is golden brown. Drain on a wire rack, and sprinkle lightly with additional salt if desired.
Serve together, along with Tartar Sauce.