Fish-and-Chips

Photo by Jack Coble

Ingredients

3 large eggs
6 cups all-purpose flour
Vegetable oil
6 large russet potatoes
2 cups rice flour
6 cod fillets
1 tablespoon freshly ground black pepper
+ 3 more ingredients
- 1 tablespoon kosher salt
- 3 tablespoons baking powder
- 3 12-ounce cans soda water

1. Peel the potatoes and cut them into strips that are 1/4 inch thick and 3 inches long. 2. In a deep-sided pot, heat 3 inches of oil to 325°F. (Please remember to use caution when cooking with hot oil.) Put the potatoes in the oil. Fry until they have softened and become slightly browned but not...

View full recipe at Epicurious

Comments

Variations on Fish-and-Chips

- 1 1/2 pounds haddock or cod fillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6 inches long)
- +5 other ingredients
- 2/3 cup crème frache
- 1 1/2 teaspoons fresh lemon zest
- 1 teaspoon fresh chives
- 4 large russet (baking) potatoes
- 1 1/2- to 2-inch star cutter
- +2 other ingredients
Fish and Chips
- 2 pounds fish fillets of haddock, cod, flounder, or sole
- 1/4 cup milk or water
- 1/4 cup beer, preferably flat and at room temperature
- +6 other ingredients