Fish and Chips | R&D Kitchen

Unfortunately, this recipe was an absolute disaster because of a mistake I made with the House Seasoning. I have modified the instructions from Food Network to make them easier to understand. This recipe would have been fantastic, but I misread the amount of house seasoning to use in the beer batter for the fish. The original recipe calls for 2 & 1/2 cups of House Seasoning, and only 1/2 teaspoon is used in the batter (????). I didn't see that the ingredients list says '1/2 teaspoon House Seasoning', and instead followed the instructions that said 'stir in House Seasoning'... you can probably guess how the fish turned out. Extremely salty. So salty in fact, I decided they were not edible, and I just threw them out. Should I have stopped and realized the amount of salt, pepper and garlic powder I was adding was way too much? Yes. But I didn't, and I was left with a nasty product. Next time I won't make that mistake. The chips, on the other hand, were fantastic. Although the process to make them was somewhat lengthy and messy, they were worth it. I would like to try this meal again in the future and see how it turns out with properly made fish.

Cooking Instructions

Heat oil to 375°F in a Dutch oven or deep pot. Heat oven to 250°F.

In a large bowl, pour in 1 bottle of beer. Sift 1 & 1/2 cups flour into the bowl, whisking in gently until just combined. Stir in 1/2 tablespoon House Seasoning.

Pat fish dry and season on both sides with salt and pepper. Coat fish in the beer batter, then dredge in 1/2 cup of remaining flour.

Carefully slide fish into oil making sure each piece has room to fry. Turn over frequently, until deep golden and cooked through, 4 to 5 minutes. Remember, fish will continue to fry once removed.

Transfer to a paper towel-lined baking sheet and keep warm in oven.

Wash and dry potatoes. Cut into french fry shaped strips, and place into bowl of cold water.

Let soak for about 30 minutes. Replace water every 10 minutes or so.

Meanwhile, heat oil to 275°F in a Dutch oven or deep pot.

Remove strips from the water and dry with a towel.

Place a portion of strips into oil, making sure each strip has some space. Remove after 2-3 mintues and place on paper towel-lined cooking sheet.

Put cooking sheet into freezer or fridge for 20-30 minutes.

Heat oil to 375°F.

Remove strips from freezer/fridge, and fry in oil again. Pull strips out of oil when golden brown, or after about 3-5 minutes. Place on paper towel-lined cooking sheet.

Sprinkle with salt, and serve.

Mix 2 tsp salt, 1/2 tsp pepper and 1/2 tsp garlic powder together in small bowl.

Fill coffee mug 2/3 full with frozen peas. Add splash of tap water.

Microwave on high for 1 minute. Stir peas in mug, then microwave again on high for 1 minute.