Fish And Chips – Bruno Albouze

By Bruno Albouze · 90 min

Ingredients

Instructions

1. Scrub the russet potatoes under water, rinse well, cut off the ends and sides, then cut into slices and batons about 1.2 cm (0.4 inch) thick.
2. Rinse the fries to remove excess starch and keep them refrigerated in ice water. When ready to fry, drain them and pat dry with clean towels.
3. Heat the duck fat to 190°C (375°F). Fry the potatoes in small batches for about 6 minutes.
4. Lift the fries out of the fat and drain them on a large baking tray lined with parchment or a silicone mat, set on a cooling rack. Spread them out and freeze for at least 3 hours before bagging. Keep the duck fat drippings.
5. For the mayonnaise, whisk the egg yolk, mustard and a pinch of salt. Drizzle in the oil slowly, speeding up once it emulsifies. Whisk in the lemon juice, then the crème fraîche and remaining ingredients. Adjust salt, pepper and hot sauce to taste. Refrigerate for up to 3 days.
6. Do not thaw the frozen fries before frying; a few minutes out of the freezer is fine. Heat the oil to 190°C (390°F). Fry for 10 to 15 minutes until golden brown, frying in small batches so the fat stays hot.
7. Drain the fries on a tray lined with paper towel, then toss in a large bowl with salt, pepper and grated Parmigiano and serve at once.
8. Cut the fish into sticks about 12 x 2.5 cm (4.5 x 1 inch). Season with salt and pepper and refrigerate.
9. For the tempura batter, combine both flours, the cornstarch and salt in a stainless-steel bowl, whisk, and freeze for at least 30 minutes. When ready to fry, add the cold beer.
10. Heat the fat to 190°C (375°F). Dust the fish in flour and shake off the excess, then coat with batter and fry, without crowding. After 2 minutes, flip the fish and cook about 1 more minute. A 2.5 cm thick piece takes about 3 minutes in total. Drain on paper towels, season with salt and pepper and serve.
11. For the tostada crust, whisk the flour with salt and pepper and add water to a crêpe-batter consistency. Grind the tostadas or potato chips in a food processor to a coarse meal, transfer to a bowl and mix with panko, Parmesan and spices if desired. Coat the fish in the batter, shake off the excess, roll in the crumb mixture and deep fry for 3 minutes.
12. To serve both at once with one fryer, fry the fish first and keep it warm in the oven while the fries finish. Serve with the dipping sauce and lemon wedges.

Summarized from Bruno Albouze's video. Watch it for the details.

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EggCheeseLemonPotatoParmesan cheeseCrème fraîchePankoCod