Fish and Chips

Recipe by: Heston Blumenthal

Serves: Serves 4

Ingredients

Fish – Method 1:

Fish – Method 2:

For the chips:

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Method

    Fish – Method 1
    1. Place all the dry ingredients into a mixing bowl.
    2. Add the sparkling water and beer, using a whisk, mix slowly until most of the mixture has dissolved. Place the contents into a siphon.
    3. For a 500ml siphon, charge with 3 chargers of C02. Place in the fridge for a minimum of 30 minutes.
    4. Place oil, ¾ of the way up in a large saucepan and set over high heat and heat until oil reaches 220C.
    5. Rinse turbot fillets and dry them with kitchen paper. Season well, then dust with rice flour. (This ensures the batter sticks to the fillets.) Shake off any extra flour.
    6. Shake the syphon vigorously, then squirt the batter into a medium-sized bowl, enough to cover a fillet. (Don't squirt out too much: the batter begins to lose its bubbles as soon as it leaves the syphon.) Dip the fillet into the batter.
    7. When the fillet is completely coated, lower the fillet into the hot oil. As the fish fries, drizzle a little extra batter over it to give an extra crusty exterior. When it has turned a light golden brown, turn the fillet over and drizzle more batter on top. Let the fish cook for another minute or so until it has coloured to a deeper golden brown, then remove it from the oil. Using a digital thermometer, insert into the thickest part of the fish - once it reads 40°C the fillet should be set aside so that the residual heat will cook it to a temperature of 45°C.
    8. Serve with chips and garnish with lemon wedges.
    Fish – Method 2
    1. Place all the dry ingredients into a mixing bowl.
    2. Add the vodka and beer, using a whisk, mix slowly until most of the mixture has dissolved. Place the contents into a siphon.
    3. For a 500ml siphon, charge with 3 chargers of C02. Place in the fridge for a minimum of 30 minutes.
    4. Place oil, ¾ of the way up in a large saucepan and set over high heat and heat until oil reaches 220C.
    5. Rinse turbot fillets and dry them with kitchen paper. Season well, then dust with rice flour. (This ensures the batter sticks to the fillets.) Shake off any extra flour.
    6. Shake the syphon vigorously, then squirt the batter into a medium-sized bowl, enough to cover a fillet. (Don't squirt out too much: the batter begins to lose its bubbles as soon as it leaves the syphon.) Dip the fillet into the batter.
    7. When the fillet is completely coated, lower the fillet into the hot oil. As the fish fries, drizzle a little extra batter over it to give an extra crusty exterior. When it has turned a light golden brown, turn the fillet over and drizzle more batter on top. Let the fish cook for another minute or so until it has coloured to a deeper golden brown, then remove it from the oil. Using a digital thermometer, insert into the thickest part of the fish - once it reads 40°C the fillet should be set aside so that the residual heat will cook it to a temperature of 45°C.
    8. Serve with chips and garnish with lemon wedges.
    For the chips
    1. Rinse the prepped chips in cold water to remove as much starch as possible. Wash them until the water runs clear. Place the chips into a saucepan along with cold water and the salt. Set over high heat and bring to the boil, skimming off any scum that rises to the surface.
    2. As the water starts to boil, reduce the heat and allow to simmer gently.
    3. Gently stir the chips from time to time and cook until they begin to break up and have a rough surface.
    4. Once the chips are cooked, carefully remove them from the pan using a slotted spoon, and place on a wire rack set over a tray, making sure they are in a single layer. Place in the fridge or freezer to cool as quickly as possible.
    5. Set the deep fryer to 130C.
    6. Once the chips have fully cooled, place them in the fryer. Do not overload the fryer basket. Fry the chips until they form a crispy outer layer, and turn lightly golden in colour, about 13-15 minutes.
    7. Remove from fryer and drain off excess oil. Return to the wire rack and into the fridge or freezer.
    8. Increase the deep fryer to 190C.
    9. Once the chips have cooled, place them in the hot oil, again, and cook until golden (3-4 min).
    10. Lift the basket and drain the chips. Shake off any excess oil. Tip the chips into a large metal bowl lined with paper towel. Season with fine salt. Shake the chips to evenly season them.

    Notes: Recipe from In Search of Perfection published by Bloomsbury

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