Imen Dridi Alton Brown’s Fish & Chips is a delectable seafood dish featuring golden fish and crispy fries coated in a batter that is laced with beer and is ready in only 50 minutes!
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🧡 Why You’ll Love This Fish Chips Recipe:
- Crispy Perfection: Achieve golden perfection with a cold beer batter for a satisfying crunch.
- Flavor Fusion: Infuse fries with Old Bay and cayenne for a zesty kick, complementing the tender whitefish.
- Effortless Elegance: Master Alton Brown’s technique for restaurant-quality fish and chips at home.
- Versatile Pairing: Enjoy with malt vinegar for an authentic touch or customize with your favorite sauces.
❓ What Is Alton Brown’s Fish Chips Recipe?
Brown’s Fish Chips is a safflower oil-fried symphony of thin-cut Russet potatoes, seasoned batter, and firm whitefish. Immerse in cold beer batter, fry to perfection, and savor with malt vinegar.
🐠 Alton Brown Fish Chips Ingredients
For the fries:
- 1-gallon safflower oil
- 4 large Russet potatoes
- Kosher salt
For the batter:
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- Dash Old Bay Seasoning
- 1 bottle of brown beer, cold
- 1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
- Cornstarch, for dredging
🍛 How To Make Alton Brown Fish Chips
- Turn the oven on to 200 degrees Fahrenheit.
- In a 5-quart Dutch oven, bring the safflower oil to a temperature of 320 degrees over high heat.
- Peel and cut the potatoes into thin slices using a wide-bladed V-slicer. Fill a large bowl with ice water and set aside.
- Throw the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning into a bowl and mix well.
- Add the beer and whisk until the batter is lump-free and entirely smooth. Chill for at least 15 minutes. Take note that you can prepare the batter up to an hour in advance.
- Make sure to squeeze out all of the water from the potatoes. Immerse the potatoes in the oil once it reaches 320 degrees.
- Fry in batches for 2–3 minutes, or until lightly golden and limp. Drain and set aside to cool once removed from the oil.
- Preheat the oil until it reaches 375 degrees. Stir the fries again and cook for another 2-3 minutes, or until they are crispy and golden brown.
- Take it off and set it on the roasting rack to drain. While still heated, sprinkle with kosher salt and keep in the oven.
- Return the oil to a temperature of 350 degrees. Dredge the fish strips in cornstarch just a little. Coat the fish in batter in small batches and then drop it into the heated oil.
- Cook the fish for another 2 minutes, or until golden brown, after the batter has set. Place the roasting rack over the fish to drain it. Accompany with malt vinegar.
💭 Recipe Tips
- Chill Batter: Ensure a lump-free batter by chilling for at least 15 minutes, or prepare up to an hour in advance.
- Squeeze Water: Remove excess water from potatoes for a crispy texture.
- Fry in Batches: Achieve consistent golden hues by frying potatoes and fish in manageable batches.
- Drain Well: Utilize a roasting rack to drain excess oil from both fries and fish for optimal crispiness.
🥗 What Goes Well With Fish Chips?
Fish and chips would be perfect with pickled red onions, minty mushy peas, fennel slaw, macaroni salad, British baked beans, honey butter skillet corn, and fried calamari.
🎚 How To Store Leftovers Fish Chips?
- In The Fridge: Preserve leftover fish chips in sealed containers for 3 to 4 days.
- In The Freezer: Freeze leftover fish chips individually for up to 3 months. Allow thawing before reheating.
🥵 How To Reheat Leftovers Fish Chips?
- Oven: Reheat fish chips on a baking sheet at 350 degrees Fahrenheit for 15 minutes until crispy.
- Microwave: Heat fish chips on a microwave-safe dish in shot 20-second interval until heated.
- Air Fryer: Reheat fish chips in an air fryer basket at 320°F for 6 minutes or until reach desired crispiness.
FAQs
Why is my fish and chips batter soggy?
Your fish and chips batter may turn soggy due to inadequate draining or insufficient oil temperature, causing excessive oil absorption.
What is the main fish used in fish and chips?
The main fish in fish and chip are Cod, haddock, or occasionally flounder, known for their firm texture and mild flavor, creating traditional favorites.
What can I use instead of beer for fish and chips batter?
nonalcoholic beer or seltzer water
Substitute beer in fish and chips batter with nonalcoholic beer or seltzer water for a similar light and bubbly texture.
How do you keep the batter from falling off fish and chips?
To prevent the batter from falling off the fish and chips, gently immerse the fish, wiggling slightly to allow excess batter to drip off before frying.
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Alton Brown Fish Chips Nutrition Facts
Amount Per Serving
- Calories 688
- Total Fat 26g
- Saturated Fat 3g
- Trans Fat 0.6g
- Cholesterol 148mg
- Sodium 1403mg
- Potassium 1456.8mg
- Total Carbohydrates 71g
- Dietary Fiber 4.8g
- Sugars 2g
- Protein 43g
Alton Brown Fish Chips
Description
Alton Brown’s Fish & Chips is a delectable seafood dish featuring golden fish and crispy fries coated in a batter that is laced with beer and is ready in only 50 minutes!
Ingredients
For the fries:
For the batter:
Instructions
- Turn the oven on to 200 degrees Fahrenheit.
- In a 5-quart Dutch oven, bring the safflower oil to a temperature of 320 degrees over high heat.
- Peel and cut the potatoes into thin slices using a wide-bladed V-slicer. Fill a large bowl with ice water and set aside.
- Throw the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning into a bowl and mix well.
- Add the beer and whisk until the batter is lump-free and entirely smooth. Chill for at least 15 minutes. Take note that you can prepare the batter up to an hour in advance.
- Make sure to squeeze out all of the water from the potatoes. Immerse the potatoes in the oil once it reaches 320 degrees.
- Fry in batches for 2–3 minutes, or until lightly golden and limp. Drain and set aside to cool once removed from the oil.
- Preheat the oil until it reaches 375 degrees. Stir the fries again and cook for another 2-3 minutes, or until they are crispy and golden brown.
- Take it off and set it on the roasting rack to drain. While still heated, sprinkle with kosher salt and keep in the oven.
- Return the oil to a temperature of 350 degrees. Dredge the fish strips in cornstarch just a little. Coat the fish in batter in small batches and then drop it into the heated oil.
- Cook the fish for another 2 minutes, or until golden brown, after the batter has set. Place the roasting rack over the fish to drain it. Accompany with malt vinegar.
Notes
- Chill Batter: Ensure a lump-free batter by chilling for at least 15 minutes, or prepare up to an hour in advance.
Squeeze Water: Remove excess water from potatoes for a crispy texture.
Fry in Batches: Achieve consistent golden hues by frying potatoes and fish in manageable batches.
Drain Well: Utilize a roasting rack to drain excess oil from both fries and fish for optimal crispiness.
Alton Brown Fish Chips
