Southern-Fried Fish and Chips

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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Chips
  1. 1 large sweet potato, very thinly sliced
  2. Vegetable oil for frying
  3. 1 teaspoon kosher salt
Fish
  1. 1⁄2 cup whole milk
  2. 1 large egg
  3. 3 and 1⁄2 cups all-purpose flour, divided
  4. 2 teaspoons kosher salt, divided
  5. 2 teaspoons Creole seasoning
  6. 1 teaspoon baking powder
  7. 1 and 3⁄4 cups sparkling water
  8. 1 and 1⁄2 pounds red snapper fillets, skinned and cut into approximately 3x1-inch strips
  9. Malt vinegar, to serve
Instructions
  1. 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.
  2. 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.)
  3. 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.
  4. 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.
Notes
  1. 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/
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1 Comment

  • I don’t think this recipe is complete. What do you do with the following mixture?

    “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.”

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