Celebrate National Fish & Chips Day!
Growing up in the UK, fish and chips were a staple in Chef Kieron’s childhood, evoking fond memories of weekly indulgences. Now, as a seasoned chef with experiences spanning various cuisines and countries, Chef Kieron has perfected his own rendition of this beloved dish, infusing it with his unique techniques and flavors to create a truly standout culinary experience.
One of Chef Kieron’s innovative additions to his batter is vodka, a departure from tradition but a game-changer in terms of texture. When the batter meets the hot oil, the vodka evaporates instantly, resulting in a light and crispy coating that enhances the overall taste and mouthfeel of the dish.
When it comes to the debate between beer and soda water for the batter, Chef Kieron embraces the best of both worlds. While beer adds a rich flavor profile, it can sometimes overpower the delicate taste of the fish. On the other hand, soda water lends a lightness to the batter without overshadowing the star of the show. Chef Kieron’s solution? A harmonious blend of both, striking the perfect balance of flavor and texture.
As for the fish itself, Chef Kieron insists on the freshest cod available, prepared with precision to ensure optimal taste and texture. At Cornman Farms, the fish is lightly seasoned with salt and lemon, then cooked sous vide at 118°F for 40-60 minutes to achieve a tender and moist interior. After a brief stint in the fridge to firm up, the fish is coated in a mixture of flour and cornstarch before being dipped into the signature batter.
With the oil heated to a precise temperature of 375°F, the fish is fried for 2-3 minutes until golden and crispy, ensuring that every bite is a symphony of flavor and texture. And while the process may seem meticulous, the end result is well worth the effort—a perfectly executed dish that pays homage to Chef Kieron’s culinary roots while pushing the boundaries of tradition.
So whether you’re craving a taste of nostalgia or simply seeking a culinary adventure, Chef Kieron’s fish and chips recipe promises to delight your taste buds and transport you to gastronomic bliss.
Fish & Chips Recipe
By Chef Kieron Hales
Level: Intermediate
Cook Time: 45 minutes
Item: Lodge Dutch Oven and Fryer Basket
Serves: 4
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British chef Kieron Hales, owner of Zingerman’s Cornman Farms, shares his recipe for classic fish and chips: golden, battered cod fish served with thick, salty steak fries. Try your hand at one of London’s most iconic dishes!
INGREDIENTS
- 3-4 large (1200g) russet potatoes
- 1 gallon peanut oil
- 4 6oz filets Cod
- 1 bottle (310g) bottle of Stella Beer (or any IPA beer)
- 2 tablespoons (30g) vodka
- 2-3 tablespoons (30g) kosher salt
- 2 teaspoons (6g) baking powder
- 1 ¾ cups (250g) soft cake flour (or any low gluten flour)
- ¼ cup (36g) all-purpose flour
- 1 Each lemon
- ¼ cup (36g) cornstarch
- 1 tablespoon (10g) black pepper
INSTRUCTIONS
- Cut potatoes into ¾ inch (18mm) pieces.
- Rinse the potato pieces under cold running water for 10 minutes.
- Add oil to a pan and bring to 300F.
- Add potatoes and fry for 6 to 7 minutes, until tender.
- Drain the chips onto a sheet tray with a wire rack. Place in the fridge.
- Place beer and vodka into a large bowl.
- Add 1 tablespoon (10g) kosher salt and baking powder to the liquid and whisk fully.
- Sift the soft cake flour into another bowl.
- Using a large soft whisk gently whisk in the soft cake flour one spoonful at a time.
- Once batter is fully mixed, allow to rest in the fridge for 20 minutes.
- Meanwhile, mix all-purpose flour and cornstarch in a bowl. Set aside.
- Season fish with kosher salt and black pepper.
- Place in a Ziploc back add 2 slices of lemon
- Place in sous vide set at 118f for 60 minutes.
- Remove the fish gently
- Allow to rest on a wire rack in fridge with a tray under it for 20 to 30 minutes
- Dry fish with a paper towel.
- Place each piece of fish into the flour and cornstarch mix. Cover fully and press down on the fish.
- Dust off the excess flour and place into the batter mixture. Cover fully and allow to sit in mixture for 2 minutes.
- Gently pull the fish out of the batter and allow to drain for 20 to 30 seconds.
- Add oil to your dutch oven or fish fry pan until it is approximately 3 inches deep.
- Heat oil to 375F degrees.
- Holding your fish, dip it halfway into the oil and allow the batter to begin to fry for 10 seconds. (This creates air pockets that allow the fish to float in the oil.)
- Place the fish fully into the oil. (If you are using a deeper pan like the dutch oven, we recommend using a fryer basket or strainer. See examples linked above.)
- Turn fish over after 2 minutes.
- Turn fish over again for 2 minutes.
- Now remove the fish and rest on wire rack
- While your fish is resting, return the oil to 375F to make the chips.
- Drop chips into the oil for 2 to 3 minutes or until crispy.
- Drain chips onto a wire rack and season with plenty of salt.
- We love eating these with tartar sauce, malt vinegar, curry sauce, and/or a squeeze of lemon if you’ve got it!
Level: Intermediate
Cook Time: 45 minutes
Item: Lodge Dutch Oven and Fryer Basket
Serves: 4
British chef Kieron Hales, owner of Zingerman’s Cornman Farms, shares his recipe for classic fish and chips: golden, battered cod fish served with thick, salty steak fries. Try your hand at one of London’s most iconic dishes!
INGREDIENTS
3-4 large (1200g) russet potatoes
1 gallon peanut oil
4 6oz filets Cod
1 bottle (310g) bottle of Stella Beer (or any IPA beer)
2 tablespoons (30g) vodka
2-3 tablespoons (30g) kosher salt
2 teaspoons (6g) baking powder
1 ¾ cups (250g) soft cake flour (or any low gluten flour)
¼ cup (36g) all-purpose flour
1 Each lemon
¼ cup (36g) cornstarch
1 tablespoon (10g) black pepper
INSTRUCTIONS
Cut potatoes into ¾ inch (18mm) pieces.
Rinse the potato pieces under cold running water for 10 minutes.
Add oil to a pan and bring to 300F.
Add potatoes and fry for 6 to 7 minutes, until tender.
Drain the chips onto a sheet tray with a wire rack. Place in the fridge.
Place beer and vodka into a large bowl.
Add 1 tablespoon (10g) kosher salt and baking powder to the liquid and whisk fully.
Sift the soft cake flour into another bowl.
Using a large soft whisk gently whisk in the soft cake flour one spoonful at a time.
Once batter is fully mixed, allow to rest in the fridge for 20 minutes.
Meanwhile, mix all-purpose flour and cornstarch in a bowl. Set aside.
Season fish with kosher salt and black pepper.
Place in a Ziploc back add 2 slices of lemon
Place in sous vide set at 118f for 60 minutes.
Remove the fish gently
Allow to rest on a wire rack in fridge with a tray under it for 20 to 30 minutes
Dry fish with a paper towel.
Place each piece of fish into the flour and cornstarch mix. Cover fully and press down on the fish.
Dust off the excess flour and place into the batter mixture. Cover fully and allow to sit in mixture for 2 minutes.
Gently pull the fish out of the batter and allow to drain for 20 to 30 seconds.
Add oil to your dutch oven or fish fry pan until it is approximately 3 inches deep.
Heat oil to 375F degrees.
Holding your fish, dip it halfway into the oil and allow the batter to begin to fry for 10 seconds. (This creates air pockets that allow the fish to float in the oil.)
Place the fish fully into the oil. (If you are using a deeper pan like the dutch oven, we recommend using a fryer basket or strainer. See examples linked above.)
Turn fish over after 2 minutes.
Turn fish over again for 2 minutes.
Now remove the fish and rest on wire rack
While your fish is resting, return the oil to 375F to make the chips.
Drop chips into the oil for 2 to 3 minutes or until crispy.
Drain chips onto a wire rack and season with plenty of salt.
We love eating these with tartar sauce, malt vinegar, curry sauce, and/or a squeeze of lemon if you’ve got it!