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Crispy Fish and Chips with Remoulade Sauce

Crispy Fish and Chips with Remoulade Sauce
I've given the classic British comfort food a refreshing makeover. Crispy fish and chips take center stage, but it's the tangy remoulade sauce that steals the show. Paired with fresh parsley and a squeeze of lemon, this dish is a match made in heaven. The combination is both familiar and exciting, perfect for those looking to elevate a beloved favorite.
Ingredients
  • 450g/2 pounds potatoes, peeled
  • 6g/1 teaspoon black pepper
  • Fresh parsley, chopped to taste
  • 7g/1 ½ teaspoons salt
  • 210g/1 ¾ cups all-purpose flour
  • 95g/¾ cup panko breadcrumbs
  • Lemon wedges for serving
  • 115ml/½ cup neutral oil, such as canola
  • 1150g/4 pieces of cod or pollock fillets, about 115g/4 ounces each
  • 50g/1 large egg, beaten
Instructions

1. Preheat the oil in a deep frying pan to 350°F or 175°C.

2. Cut the potatoes into long thin strips then rinse them in cold water to remove excess starch. Dry the potato strips thoroughly with paper towels.

3. In a large bowl mix together 250g or 8.8oz of flour 6g or 0.2oz of salt and 3g or 0.1oz of pepper. In a separate bowl beat 1 large egg.

4. Dip each piece of fish into the flour mixture shaking off excess then into the egg and finally into 120g or 4.3oz of panko breadcrumbs pressing gently to adhere.

5. Fry the fish pieces in batches until golden and cooked through about 3-4 minutes per side. Drain the fish pieces on paper towels.

6. Fry the potato strips in batches until golden and crispy about 3-4 minutes per batch. Drain the potato strips on paper towels.

7. Serve the crispy fish and chips with a dollop of remoulade sauce some fresh parsley and a squeeze of lemon juice.

Tools
  • deep frying pan
  • paper towels
  • large bowl
  • separate bowl
  • spoon
  • plate

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