Typically, you serve this in newspaper to absorb the excess oil, but we’re lightening this up by baking our fish and chips instead.
Ingredients
For Fish:
1 pound cod fillets, cut in 8 pieces
¾ cup white rice flour, divided
2 tablespoons cornstarch
1 teaspoon salt
¼ teaspoon freshly cracked black pepper
¾ cup cold beer or seltzer
1 teaspoon minced rosemary
1 cup panko
¼ cup olive oil, approximately
For Chips:
2 pounds russet potatoes, scrubbed and cut in ¼ inch matchsticks
¼ cup olive oil
1 teaspoon minced rosemary
Salt and pepper, to taste
Directions
FOR THE CHIPS
Place cut potatoes in a bowl of cold water and soak for 30 minutes to remove excess starch. Drain and dry -- we like using a salad spinner here. Toss in a large bowl with olive oil, rosemary, salt and pepper. Spread in an even layer on a parchment or silpat lined baking sheet. Roast in a 400 degree oven, until tender and golden, approximately 35 minutes.
FOR THE FISH:
Mix ½ cup rice flour, cornstarch, salt and pepper in a bowl. Whisk in cold beer until well-combined. Batter should be the consistency of heavy cream. Combine panko and rosemary in another shallow bowl. Dredge pacific cod fillets in remaining ¼ cup rice flour. Dip in beer batter and coat in panko and rosemary mixture. Place coated fillets on a parchment or silpat lined baking sheet. Drizzle with olive oil. Bake until golden brown and fish begins to flake, about 15-20 minutes.
PLATING
Serve with malt vinegar, tartar sauce, ketchup or whatever else you like to dip in, and a beer.
