Pairs well with Traditional Beer Battered Pollock with Triple Cooked Chips
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Traditional Beer Battered Pollock with Triple Cooked Chips
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A classic British dish featuring crispy beer-battered Pollock fillets served with golden, fluffy triple-cooked chips. This recipe guides you through creating restaurant-quality fish and chips at home, focusing on achieving the perfect texture and flavor.
01:00:00 total
Serves 4
medium
Seafood Main
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Ingredients
- Agria potatoes - watch the video to see (skin on, washed)
- Salt - watch the video to see (for boiling potatoes and seasoning)
- Sugar - 30% of the salt quantity (for fish cure)
- Lemon zest - from 1 lemon
- Lime zest - from 1 lime
- Pollock fillets - watch the video to see (can be substituted with cod or haddock)
- Plain flour - watch the video to see (for batter and dusting fish)
- Rice flour - watch the video to see (for batter)
- Baking powder - watch the video to see (for batter)
- Turmeric - watch the video to see (for color in batter)
- Beer - 250 ml (for batter)
- Sparkling water - 200 ml (for batter)
- Kombu seasoning - watch the video to see (for seasoning chips, optional)
Instructions
- Prepare the Potatoes: Cut the Agria potatoes into uniform size chips, approximately 10mm in thickness. Leave the skin on for added texture.
- Boil the Potatoes: Wash the cut potatoes until the water runs clear. Boil in salted water, stirring initially to rough up the edges, then simmer for 10-15 minutes until soft but still holding their shape.
- Prepare the Fish Cure: Mix sugar, salt, lemon zest, and lime zest to make a cure for the fish. Apply to the Pollock fillets and set aside.
- First Fry for Chips: After boiling, cool the potatoes completely. Then fry at 140°C until the outside starts to caramelize. Cool again.
- Make the Batter: Combine plain flour, rice flour, baking powder, turmeric, beer, and sparkling water to make a smooth batter.
- Prepare the Fish for Frying: Rinse off the cure from the fish. Dust with a thin layer of flour, then dip in the batter.
- Fry the Fish: Fry the battered fish at 180°C, starting with the largest piece to ensure even cooking. Fry until golden and crispy.
- Final Fry for Chips: Increase the oil temperature to 190°C and fry the chips until they are golden and crispy with dark edges.
- Plating: Season the fish and chips while hot. Serve immediately with crispy batter bits for garnish.
