Fish and Chips
- 200 g Flour
- 200 g White Rice Flour, plus extra for dusting
- 1 tsp. Baking Powder
- 1 T Honey
- 300 ml Vodka
- 300 ml Lager
- 4 ea. Large Turbot or other firm fish filets
- Oil for frying, as needed
- Salt and Freshly Ground Black Pepper, as needed
- French Fries, your choice
- Lemon, for garnish
- Curry Tartar Sauce, your recipe
Combine flours and baking powder; set aside. Whisk together honey and vodka, and add to the flour to create a batter. Stir the lager into the batter until combined.
Transfer the batter to a jug, then pour it into a siphon. Charge the siphon with three CO₂ charges, and refrigerate for a minimum of 30 minutes. Add enough oil to cover the fish in a large pan, and heat to 428°F.
Rinse and pat dry filets. Season well with salt and pepper; dust with rice flour.
Shake the siphon vigorously, then squirt the batter into a medium-sized bowl, enough to cover a filet. Dip the filet into the foamy batter. When it is completely coated, lower the filet into the hot oil. As the fish fries, drizzle a little extra batter over it to create a crusty exterior. Fry until light golden brown, then turn over and drizzle more batter on top. Drain; place a filet on top of fries, and garnish with salt, lemon and tartar sauce.
Co-owner/Chef Ed Szymanski | Dame, New York City