Information
10min
1h 15min
4
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.
Ali Banks
Ali Banks grew up in the kitchen helping her mom cook. She later went to culinary school in France, and has worked in restaurants in Chicago and New York. But Ali is just as at home in Sitka as the city. In fact, she spent a summer fishing aboard the F/V Loon with Captain Marsh Skeele.
