We continue Chef Andrew’s informative tutorial on Fish and Chips.
Any mild-flavored white fish is a good base for the fish & chips. This gives you a lot of flexibility in utilizing the best, and most sustainable, of what is seasonably available.
A great tip is to keep the batter cold and prepare it in small batches. It’s important that the coating adheres to the fish fillet once the fish is cooked.
A shot of vodka added to the batter is another good tip.
Chips are up to discussion. Some go for the thick steak fries and others prefer thin strips. Definitely the chips need to be crisp on the outside.