Name: Fish and Chips
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 ½ l grapeseed oil; 4 Yukon gold potatoes, sliced very thin on a mandolin; 2 cups kosher salt; 1 ½ cups all-purpose flour; 1 lemon, zested and juiced; 1 ½ cups cold sparkling water; ½ tsp ground black pepper; ⅓ cup sesame seeds; 16 oz skinless white fish filets, cut into 2-oz. rectangles 3×2 inches

Prep Time20 minsCook Time30 minsTotal Time50 mins

Ingredients

1 ½ l grapeseed oil

4 Yukon gold potatoes, sliced very thin on a mandolin

2 cups kosher salt

1 ½ cups all-purpose flour

1 lemon, zested and juiced

1 ½ cups cold sparkling water

½ tsp ground black pepper

⅓ cup sesame seeds

16 oz skinless white fish filets, cut into 2-oz. rectangles 3×2 inches

Directions

Heat the oil to 350° in a very large enameled cast iron pot. Fry the sliced potatoes in 3 batches, separating the slices as you add them to the pot. Keep oil between 340°-350°. Be careful as the oil may splatter. Stir with a slotted spoon so the chips stay separate. Remove when they turn golden brown, about 4 minutes. Place on a plate lined with a paper towel. Season with salt immediately.

Immediately before frying, make the batter:
Combine the flour and lemon juice and zest. Add the cold sparkling water, black pepper, and sesame seeds and mix thoroughly. One filet at a time, dip fish in batter, coating each piece completely, and let extra batter drip off fish.

Fry battered fish for approximately 3 minutes or until golden brown. Remove and place on a plate lined with a paper towel. Season with salt immediately.

Pair with Maddalena Riesling for an easy dinner!