Not your typical Brit’s fish and chips: Our version calls for fresh red snapper and Southern sweet potatoes.
Southern-Fried Fish and Chips
Yield: approximately 4 servings
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- 1 large sweet potato, very thinly sliced
- Vegetable oil for frying
- 1 teaspoon kosher salt
- 1⁄2 cup whole milk
- 1 large egg
- 3 and 1⁄2 cups all-purpose flour, divided
- 2 teaspoons kosher salt, divided
- 2 teaspoons Creole seasoning
- 1 teaspoon baking powder
- 1 and 3⁄4 cups sparkling water
- 1 and 1⁄2 pounds red snapper fillets, skinned and cut into approximately 3x1-inch strips
- Malt vinegar, to serve
- For chips: In a large bowl filled with ice water, place sliced sweet potato; let stand 15 minutes. Drain, and thoroughly pat dry. Line a plate with paper towels. Set aside.
- In a large cast-iron Dutch oven, pour oil to halfway full. Heat over medium heat until a deep-fry thermometer reads 350°. Cook potatoes in batches, turning occasionally, until crisp and golden brown, approximately 2 minutes. Remove chips with a slotted spoon, and let drain on paper towels. Sprinkle with salt. (Turn off heat if not immediately frying fish.)
- For fish: In a shallow dish, whisk together milk and egg. In another dish, combine 2 cups flour and 1 teaspoon salt. In a medium bowl, whisk together remaining 11⁄2 cups flour, remaining 1 teaspoon salt, Creole seasoning, and baking powder. Whisk in 13⁄4 cups sparkling water.
- Heat oil over medium-high heat until a deep-fry thermometer reads 350°. Working with approximately 4 fish strips at a time, dip fish in milk mixture, then in flour mixture. Dip fish in batter; gently place in hot oil. Cook, turning occasionally, until golden brown, approximately 3 minutes. (Adjust heat as needed to maintain 350°.) Remove fish with a slotted spoon, and let drain on paper towels. Serve fish with chips and malt vinegar.
- The chips fry best if you keep the heat at medium during cooking, despite a slight temperature drop when they’re added to the oil.
Taste of the South http://www.tasteofthesouthmagazine.com/