Description
This recipe provides perfectly flaky fish in a golden, crispy batter, served alongside fluffy, double-fried chips. The meal is elevated with a vibrant harissa aioli for a modern twist on the classic comfort food.
Ingredients
- 1.1 pounds cod fillets, skinless (cut into 4 pieces)
- 2 pounds russet potatoes (peeled and cut into 0.5-inch thick fries)
- 6 cups vegetable oil (for frying)
- 1.5 cups all-purpose flour, plus extra for dusting
- 0.5 cup cornstarch
- 1 teaspoon baking powder
- 0.5 teaspoon salt (for batter)
- 0.25 teaspoon black pepper
- 1 cup sparkling water, chilled
- 0.75 cup mayonnaise (vegetable-oil based)
- 2 tablespoons harissa paste
- 1 tablespoon fresh lime juice
- 1.5 teaspoons minced garlic
- 0.5 teaspoon salt (for aioli)
- 1.5 teaspoons coarse sea salt (for finishing)
- 0.25 cup fresh cilantro (chopped)
- Lime wedges (for serving)
Instructions
- Prep and Soak Potatoes: Cut potatoes into even fries, then cover with cold water in a bowl and soak for 30 minutes to remove excess starch. Drain thoroughly and pat completely dry with a clean kitchen towel.
- First Fry Chips: Heat oil in a deep pot to 285°F (140°C). Fry potatoes in batches for 5-7 minutes until soft but not browned. Remove and drain on a wire rack. Increase oil temperature to 375°F (190°C) for the second fry.
- Make Batter and Aioli: Whisk flour, cornstarch, baking powder, salt, and pepper in a large bowl. Gradually pour in the cold sparkling water, whisking until just combined. In a separate small bowl, whisk together the mayonnaise, harissa paste, lime juice, minced garlic, and salt until smooth.
- Prep Fish for Frying: Pat the cod fillets thoroughly dry. Lightly dust each piece with extra all-purpose flour, then dip into the prepared batter to coat fully. Let any excess batter drip off before frying.
- Fry Fish: Carefully lower the battered fish fillets into the hot 375°F (190°C) oil, one or two at a time. Fry for 6-8 minutes, turning once, until the batter is golden brown and crispy and the fish flakes easily. Remove with a slotted spoon, drain on a wire rack, and sprinkle immediately with coarse sea salt.
- Second Fry Chips: Return the pre-fried chips to the 375°F (190°C) oil in batches. Fry for another 3-5 minutes, or until extra crispy and golden brown. Drain on paper towels and season generously with coarse sea salt.
- Serve Immediately: Plate the crispy fish and hot chips. Drizzle generously with the homemade Harissa-Lime Aioli and garnish with fresh cilantro and lime wedges on the side.
Notes
To keep the fish and chips warm while frying in batches, transfer each batch to a baking sheet with a wire rack set in a warm oven (around 210°F or 100°C) to prevent steaming. If the batter becomes too thick after resting, add a small splash of cold sparkling water to thin it out.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: dinner
- Method: frying
- Cuisine: british
Nutrition
- Serving Size: 1 serving
- Calories: 850 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 65 g
- Saturated Fat: 10 g
- Unsaturated Fat: 50 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 70 mg