When I tested this recipe, I tried it with thicker pieces of fish. They didn’t cook all the way through so make sure you cut the fish fillets to the recommended size. It’s also very important that your oil remain at the correct temperatures when you are cooking the chips and then the fish. If it drops in temperature, the food will absorb excess oil and be greasy. If the oil rises above the recommended temperatures, the food will become brown and crisp before the inside cooks through. You’ll need a good sugar thermometer to prepare this recipe successfully. You can also use other mild white fish such as halibut, haddock, cod, grouper, snapper or bass, although cooking times may vary. Yield is 4 servings.
ingredients
Tartar Sauce
Fish and Chips
directions
Combine all the sauce ingredients in a small bowl.
Cover and refrigerate until needed. (Tartar sauce can be made several days ahead.)
To make the chips, in a large, heavy-bottomed pot with high sides, heat vegetable oil to 320 degrees F.
Working in small batches, cook the chips until soft and cooked through but not browned, about 3 minutes.
Make sure oil returns to 320 degrees F between batches.
Drain on paper towels and let cool to room temperature.
Preheat oven to 150 degrees F.
To make the batter, whisk together the flour, baking powder, salt, cayenne, egg whites and beer until smooth.
Heat oil to 375 degrees F. and fry chips in small batches until crisp and golden, about 1 to 2 minutes.
Drain on a rack over a baking sheet and immediately season with salt.
Keep the chips warm in the oven.
Make sure the oil returns to 375 degrees F between batches.
Reduce oil to 350 degrees F.
Season the catfish fillets with salt and pepper.
Put the cornstarch in a shallow dish.
Working with a few pieces at a time, dip the catfish fillets in the cornstarch and then in the batter and fry until golden and cooked through, turning once halfway through the cooking time, about 8 minutes total.
Drain on paper towels and season immediately with salt.
Make sure oil returns to 350 degrees F between batches.
Serve fish with the chips, tartar sauce and the lemon wedges.