FISH AND CHIPS
4 servings

On the East Coast, dogfish (sometimes sold as “cape shark” or “sand shark”) is classic, but the deluxe “chipping” fish on the West Coast is halibut. Cod and haddock are also common. Any white-fleshed fish is suitable, but we recommend firmer fillets, as they are less likely to fall apart. Please read About Deep-Frying and Shallow-Frying Fish.

Preheat the oven to 200°F. Cut into thick uniform strips slightly larger than French fries:

  • 4 large russet potatoes, peeled

Soak in cold water for 30 minutes.

Prepare:

Set aside. Heat to 330°F in a deep-fryer, deep heavy pot, or Dutch oven over medium-high heat:

  • 3 inches vegetable oil such as peanut or canola

Drain and dry the potatoes. Drop the potatoes about 1 cup at a time into the hot oil and fry until the spattering ceases, about 2 minutes. Remove with a slotted spoon and drain on a brown paper bag or paper towels. When finished with the potatoes, increase the temperature of the oil to 365°F. Stir the batter. Dip into it one piece at a time, letting the excess batter drip off:

  • 1½ pounds dogfish, halibut, or other white-fleshed fish fillets, patted dry

Slip the fish carefully into the oil. Adjust the heat, if necessary, to maintain the temperature. The fish is done when golden brown. Drain on paper towels and keep warm in the oven.

To finish the chips, fry the potatoes a second time in small batches until golden brown, 2 to 3 minutes. Drain on paper towels. Arrange the potatoes and fish on a platter and serve with:

Own a physical copy? Find this recipe on page 391.

Fish