11+ years…..
11+ years I’ve been engrossed in the world of Patronus charms, invisibility cloaks, house elves, and Quidditch.
11+ years I’ve arrived in costume at stores for their early book release parties, stood in line for midnight movie premiere showings, and took online quizzes to find out which House I would be “sorted” in (Gryffindor, of course).
So as the final movie installment of the Harry Potter saga comes to a close this Friday in the States, I find myself mixed with feelings of utter glee and sadness. Kind of like at your college graduation…..excited for closure yet somehow saddened to see it end. Bittersweet.
As a tribute (damn, that J.K. Rowlings is brilliant), I wanted to make something “British” to send off some of my favorite characters. And of course, the first thing that came to my mind was Fish and Chips. Cliche? Maybe, but I love Fish and Chips 🙂
These Fish and Chips from America’s Test Kitchen are easily some of the best I’ve ever had. The cod remained moist and flavorful through the frying process and the batter was utterly crispy—-even after 20+ minutes out of the fryer. I decided to serve this classic with a kicked up version of tartar sauce that was amped up with prepared horseradish. But if you’re not a fan, feel free to omit as you see fit.
And why did I call it “Muggles’ Fish and Chips“? Simple really….because THIS muggle made them!
But trust me on this, these Fish and Chips are so delish that even “He Who Must Not Be Named” would change his ways after taking a bite. Well….at least he would stop and think twice. 🙂
Here’s to an incredible adventure that has inspired millions of children (and adults!) across the world to become excited about reading and believing in MAGIC…..
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Muggles’ Fish and Chips
Serves 4
Ingredients:
Fish (From Americas Test Kitchen):
1 1/2 Cups All-Purpose Flour
1/2 Cup Cornstarch
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Paprika
1/8 Teaspoon Ground Black Pepper
Table Salt
1 Teaspoon Baking Powder
1 1/2 Pounds 1-inch-thick Cod Fillet or Haddock, cut into eight 3-ounce pieces
1 1/2 Cups Beer (12 ounces), cold
Chips (From Americas Test Kitchen):
3 Pounds Russet Potatoes, peeled, ends and sides squared off, and cut lengthwise into 1/2 inch by 1/2-inch fries
3 Quarts Peanut Oil (or canola oil), plus 1/4 additional cup
Tartar Sauce:
1/2 Cup Mayonnaise
1 Tablespoon White Wine Vinegar
1 Tablespoon Caper Berries, roughly chopped
1/2 Tablespoon Prepared Horseradish
2 Teaspoons Dijon Mustard
Kosher Salt and Pepper to taste
Prepare tartar sauce by whisking all the ingredients in a a bowl until fully incorporated. Cover with plastic wrap and refrigerate for at least 30 minutes.
Place cut fries in large microwaveable bowl, toss with 1/4 cup oil, and cover with plastic wrap. Microwave on high power until potatoes are partially translucent and pliable but still offer some resistance when pierced with tip of paring knife, 6 to 8 minutes, tossing them with rubber spatula halfway through cooking time. Carefully pull back plastic wrap from side farthest from you and drain potatoes into large mesh strainer set over sink. Rinse well under cold running water. Spread potatoes onto kitchen towels and pat dry. Let rest until room temperature, at least 10 minutes and up to 1 hour.
While fries cool, whisk flour, cornstarch, cayenne, paprika, pepper, and 2 teaspoons salt in large mixing bowl; transfer 3/4 cup of
mixture to rimmed baking sheet. Add baking powder to bowl and whisk to combine.
In heavy-bottomed Dutch oven, heat 2 quarts oil over medium heat to 350 degrees. Add fries to hot oil and increase heat to high. Fry, stirring with mesh spider or slotted metal spoon, until potatoes turn light golden and just begin to brown at corners, 6 to 8 minutes. Transfer fries to thick paper bag or paper towels to drain.
Reduce heat to medium-high, add remaining quart of oil, and heat oil to 375 degrees. Meanwhile, thoroughly dry fish with paper towels and dredge each piece in flour mixture on baking sheet; transfer pieces to wire rack, shaking off excess flour. Add 1 1/4 cups beer to flour mixture in mixing bowl and stir until mixture is just combined (batter will be lumpy). Add remaining beer as needed, 1 tablespoon at a time, whisking after each addition, until batter falls from whisk in thin, steady stream and leaves faint trail across surface of batter. Using tongs, dip 1 piece fish in batter and let excess run off, shaking gently. Place battered fish back onto baking sheet with flour mixture and turn to coat both sides. Repeat with remaining fish, keeping pieces in single layer on baking sheet.
When oil reaches 375 degrees, increase heat to high and add battered fish to oil with tongs, gently shaking off excess flour. Fry,
stirring occasionally, until golden brown, 7 to 8 minutes. Transfer fish to thick paper bag or paper towels to drain. Allow oil to return to 375 degrees.
Add all fries back to oil and fry until golden brown and crisp, 3 to 5 minutes. Transfer to fresh paper bag or paper towels to drain.
Season fries with salt to taste and serve immediately with fish, fresh lemon, and tartar sauce.
