Entree: England – Fish and Chips

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Ingredients

- 1 lb (454 g) halibut fillet, cut into 2–3 pieces suitable for frying
- 1 cup (120 g) all-purpose flour, plus extra for dusting
- 1 large egg, about 1 3/4 oz (50 g) total weight
- 1/2 cup (120 ml) milk
- 1 lb (454 g) russet potatoes, peeled and cut into 3/4 inch (2 cm) thick chips
- 6 cups (1.4 L) vegetable oil for frying (frying bath)
- salt, to taste
- black pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse and pat dry 1 lb (454 g) russet potatoes; cut into 3/4 inch (2 cm) chips. Place in a bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove surface starch. Drain and dry thoroughly on clean towels.
2. Heat the 6 cups (1.4 L) vegetable oil in a deep heavy pot to 325°F (160°C). Use a deep-fry thermometer and keep oil level below pot rim. Fry the dried chips in batches until they are just beginning to soften and look pale, about 4–6 minutes per batch; do not brown. Transfer to a wire rack to drain and cool.
3. While chips rest, make batter: in a bowl whisk 1 large egg (about 1 3/4 oz (50 g)) with 1/2 cup (120 ml) milk until combined. Place 1 cup (120 g) all-purpose flour in a shallow bowl and season with salt and black pepper; reserve 1/4 cup (30 g) of flour for dusting the fish. Dust each halibut piece lightly with the reserved flour, then dip into the milk-egg batter, allowing excess to drip off.
4. Increase oil temperature to 375°F (190°C). Fry the battered halibut pieces one or two at a time (do not overcrowd) until the batter is golden and the fish reaches an internal temperature of 145°F (63°C), about 4–6 minutes depending on piece thickness. Transfer to a wire rack over a tray to drain and rest.
5. Return the pre-fried chips to the 375°F (190°C) oil in batches and fry until golden and crisp, about 2–4 minutes. Drain on a wire rack and season immediately with salt.
6. Serve the hot battered halibut with chips on the side and lemon wedges if desired. Ensure cooked fish reaches 145°F (63°C) before serving.

Shopping note for the original pantry request:
Additional ingredients to purchase (3): all-purpose flour; russet potatoes; vegetable oil.
Compared with your original entered ingredients and permitted salt, black pepper and water. Check quantities before shopping.

1. Rinse and pat dry 1 lb (454 g) russet potatoes; cut into 3/4 inch (2 cm) chips. Place in a bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove surface starch. Drain and dry thoroughly on clean towels.
2. Heat the 6 cups (1.4 L) vegetable oil in a deep heavy pot to 325°F (160°C). Use a deep-fry thermometer and keep oil level below pot rim. Fry the dried chips in batches until they are just beginning to soften and look pale, about 4–6 minutes per batch; do not brown. Transfer to a wire rack to drain and cool.
3. While chips rest, make batter: in a bowl whisk 1 large egg (about 50 g) with 1/2 cup (120 ml) milk until combined. Place 1 cup (120 g) all-purpose flour in a shallow bowl and season with salt and black pepper; reserve 1/4 cup (30 g) of flour for dusting the fish. Dust each halibut piece lightly with the reserved flour, then dip into the milk-egg batter, allowing excess to drip off.
4. Increase oil temperature to 375°F (190°C). Fry the battered halibut pieces one or two at a time (do not overcrowd) until the batter is golden and the fish reaches an internal temperature of 145°F (63°C), about 4–6 minutes depending on piece thickness. Transfer to a wire rack over a tray to drain and rest.
5. Return the pre-fried chips to the 375°F (190°C) oil in batches and fry until golden and crisp, about 2–4 minutes. Drain on a wire rack and season immediately with salt.
6. Serve the hot battered halibut with chips on the side and lemon wedges if desired. Ensure cooked fish reaches 145°F (63°C) before serving.

Shopping note for the original pantry request:
Additional ingredients to purchase (3): all-purpose flour; russet potatoes; vegetable oil.
Compared with your original entered ingredients and permitted salt, black pepper and water. Check quantities before shopping.