Love at First Bite

You don’t need to be in London to have absolutely amazing fish n’ chips–all you need is Ina Garten’s cookbook. Oh and a LOT of oil, fish, and potatoes. So go put that apron on and get ready to start frying!


For the fish you’ll need: 1 1/2 lbs. fresh (thick) cod fillets; kosher salt; freshly ground black pepper; 1/2 c. + 1 tbsp. all-purpose flour; 1/2 c. baking powder; 1/2 freshly grated lemon zest; 1/8 teaspoon cayenne pepper, 1 extra-large egg; vegetable oil (A LOT!).

For the chips: 2 large baking potatoes; 2 tbsp. good olive oil; 3/4 tsp. kosher salt; 1/3 tsp. freshly ground black pepper; 1/2 tsp. minced fresh garlic; 1/2 tsp. minced fresh rosemary leaves.

Ok so now that you have the ingredients, here are the steps to achieve authentic fish n’ chips status: Sprinkle both sides of the cod fillets with salt and pepper and cut into 1 1/2 x 3-inch pieces. In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 tsp. salt, 1/2 tsp. pepper. Whisk in 1/2 c. water and the egg. Pour 1/2 inch of oil into a large frying pan and heat it to about 360 degrees. Dip each fillet into the batter, allowing the excess to drip back into the bowl. Place the fish carefully into the hot oil and try to avoid crowding. Then, cook the fish on each side for 2-3 minutes until lightly browned and cooked through. Remove to a plate lined with a paper towel.

Steps for insanely delicious baked ‘chips’: Preheat the oven to 400 degrees. Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise (you should have six wedges per potato). Place them on a sheet pan with olive oil, salt, pepper, garlic, and rosemary. Toss all ingredients together, covering the potatoes. Spread them on the pan, cut side down. Bake for 30-35 minutes, turning the potatoes over halfway through. Once they are lightly browned and crisp, serve with the fish.

I personally love my fish n’ chips with tartar sauce (it’s heavenly yet deadly–I can consume an entire bottle) but you can also use ketchup for your chips as well. Make sure to have LOADS of napkins handy–trust me, you’ll need them. This dish is labor intensive but worth it. Ina Garten knows what she’s dong. It makes for a great Saturday dinner when you’re not pressed for time and can leisurely cook. Try it out! You’ll impress your friends AND your family. But until next time, keep eating!


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