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½ cup all-purpose flour
2 Tbsp cornstarch
½ tsp baking powder
½ tsp fine sea salt
2 Tbsp Mishmish blend
1 cup seltzer water
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2 pounds of cod (boneless and skinless), cut into 8 strips
1 tsp fine sea salt
¼ tsp Espelette
2 Tbsp all purpose flour
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4 cups French fries
Lemon wedges
Vegetable oil for frying
Salt to taste
In a heavy bottom sauce pot, heat the oil to 375F.
n a bowl whisk the flour, cornstarch, baking powder, salt, Mishmish and seltzer until just combined. The batter should still have small lumps and be very bubbly
Mix the salt and Espelette together and season each cod strip. Then dust each strip with a light and even dusting of flour.
When the oil is ready, dip the strips one by one into the batter and then into the oil to fry. Let them cook, turning as needed, for 4-7 minutes or until golden brown and cooked.
Remove the fish from the oil as they are done and allow them to drain on paper towels or a cooling rack.
Add the French fries to the oil to cook until golden brown and crispy. Remove them from the oil and season them with salt as they drain as well.
Serve the crispy fish and chips while hot and crispy.
Try the Green Goddess Sauce with the fish and chips.
Questions? Contact helen@laboiteny.com
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