Fish and Chips
Jul 30, 2014
This fish and chips recipe features firm and flavorful fish coated with a salty, crunchy crust.
The perfect fish and chips have a delicate, crisp crust surrounding a perfectly cooked fish. It's actually tricky to get this just right; usually, the crunchy batter is great but the fish is overcooked. Our version of fish and chips uses a batter engineered to crisp quickly, so that there is little risk of over cooking the fish.
We also lightly brine the fish to bring out the sweetness of the flesh. Brining the fish also helps the flesh hold onto juices during and after frying, which helps keep the fish juicy and the batter crisp. A fine coating of methylcellulose helps bind the batter and also provides a moisture barrier between the steaming fish and the crunchy crust.
