A dish everyone can't help but love, fish and chips are a classic Aussie pairing with Francesco 2023 Pinot Grigio. The fish cuts through the zest from the wine and complements it perfectly.
Recipe: Classic Fish & Chips
Ingredients:
For the Fish:
- 4 fillets of white fish (such as cod, haddock, or pollock), about 6-8 ounces each
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cold sparkling water or beer
- Vegetable oil for frying
For the Chips (Fries):
- 4 large russet potatoes, peeled and cut into thick fries
- Salt to taste
For Serving:
- Malt vinegar
- Tartar sauce
- Lemon wedges
- Peas or coleslaw (optional)
Instructions:
-
Preheat your oven to 95°C. This will be used to keep the cooked fish and chips warm while you finish frying the remaining batches.
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Prepare the Chips:
- Rinse the cut potatoes under cold water to remove excess starch. Pat them dry with paper towels.
- In a large pot, heat vegetable oil to 165°C.
- Fry the potatoes in batches until they're tender but not yet golden, about 5-7 minutes per batch.
- Remove the fries from the oil using a slotted spoon and drain them on paper towels. Let them cool while you prepare the fish.
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Prepare the Fish:
- In a large bowl, whisk together the flour, baking powder, salt, and pepper.
- Gradually pour in the sparkling water or beer, whisking until you have a smooth batter.
- Pat the fish fillets dry with paper towels, then dip them into the batter, coating them evenly.
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Fry the Fish and Finish the Chips:
- Increase the oil temperature to 190°C.
- Carefully lower the battered fish fillets into the hot oil, cooking them in batches if necessary to avoid overcrowding the pan. Fry for 4-5 minutes, or until the batter is golden brown and the fish is cooked through.
- Remove the cooked fish from the oil with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil. Keep them warm in the preheated oven while you fry the remaining batches.
- Once all the fish is cooked, return the fries to the hot oil in batches and fry for an additional 2-3 minutes, or until they're golden brown and crispy.
- Remove the fries from the oil and drain them on fresh paper towels. Sprinkle with salt while they're still hot.
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Serve the Fish and Chips:
- Serve the hot fish and chips immediately, accompanied by malt vinegar, tartar sauce, lemon wedges, and your choice of sides such as peas or coleslaw.
- Enjoy this classic dish with friends and family for a comforting and satisfying meal that's sure to please everyone's taste buds!
Image via The Spruce Eats.
