Home-Style Fish and Chips

Name: Home-Style Fish and Chips
Yield: FFR—servings to your discretion
Cuisine: United States
Ingredients: Garlic cloves as needed; Chopped fresh Italian parsley leaves as needed; 1 potato per person, scrubbed, dried, and cut into ¾-inch cubes; unsaturated oil of your choice for deep-frying; One 4-ounce skinless fish steak of your choice per person, cut into ¾-inch cubes; Corn flour as needed; Salt; Pepper from the mill if you like it; Ketchup, vinegar, and/or butter as you prefer; Ketchup, vinegar, and/or butter as you prefer; Ketchup, vinegar, and/or butter as you prefer

Preparation info

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

If my grandmothers and my Scottish landlady tasted these fish and chips, their eyebrows would go up, but corn flour is one of my culinary discoveries in the United States and I like to coat fish in it for deep-frying. My husband, Alan, is insane enough to enjoy his “chips” with butter.

Ingredients

Garlic cloves as needed
Chopped fresh Italian parsley leaves as needed
1 potato per person, scrubbed, dried, and cut into ¾-inch cubes
unsaturated oil of your cho

Method

Chop as much garlic and parsley as you like to obtain a persillade. Pat very dry with paper towels and keep refrigerated.

Peel the potatoes only if you want; the deep-fried skins taste very good. Heat the oil to 365°F. Add no more than the equivalent of two potatoes at a time and cook until the potatoes are tender but not brown, 5 to 6 minutes. Remove the potatoes from the bath to drain