FISH AND CHIPS
Source: Barefoot Contessa
Servings/Yield: 2 servings
- Prep: 15 Minutes - Cook: 5 Minutes - Total Time: 20 Minutes
1 lb. fresh cod fillets (choose thick ones)
Kosher salt and freshly ground black pepper
½ cup plus 1 tablespoon all-purpose flour
½ Tbsp. baking powder
½ tsp. freshly grated lemon zest
⅛ tsp. cayenne pepper
½ cup water
1 extra-large egg
Vegetable oil, for frying
2 large baking potatoes, unpeeled
2 Tbsp. good olive oil
¾ tsp. kosher salt
⅓ tsp. freshly ground black pepper
½ tsp. minced fresh garlic
½ tsp. minced fresh rosemary leaves
Lay the cod fillets on a cutting board. Sprinkle both sides with salt and pepper. Cut the fillets in 1 1/2 by 3-inch pieces. In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk in 1/2 cup of water and then the egg.
Pour 1/2-inch of oil into a large (12-inch) frying pan and heat it to about 360 degrees F.
Dip each fillet into the batter, allowing the excess to drip back into the bowl. Place it very carefully into the hot oil. Don't crowd the pieces. Adjust the heat as needed to keep the oil between 360 and 400 degrees F. Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through. Remove to a plate lined with a paper towel. Sprinkle with salt and serve hot with the "chips."
Preheat the oven to 400 degrees. Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut side down.
Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside and tender inside. Sprinkle with salt and serve immediately.
© Barbara Deitch 2020