Fish And Chips With Malt Vinegar Mayonnaise Recipes

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FISH AND CHIPS WITH MALT VINEGAR MAYONNAISE



Fish and Chips with Malt Vinegar Mayonnaise image

Provided by Adam Evans

Categories     Fry     Kid-Friendly     Dinner     Lunch     Cod     Deep-Fry     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 23

Malt vinegar mayonnaise:
1 large egg yolk
2 tablespoons malt vinegar, divided
1 cup vegetable oil
Kosher salt, freshly ground pepper
Fish and assembly:
Vegetable oil (for frying; about 4 cups)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt plus more
1/2 teaspoon freshly ground black pepper plus more
12 ounces (or more) chilled light lager
1 cup chilled club soda
1 tablespoon malt vinegar
1 cup corn flour or all-purpose flour
1 1/2 pounds cod, haddock or pollack, cut into long, 1 1/2"-wide strips
French fries (for serving)
Old Bay seasoning, flaky sea salt (such as Maldon), and chopped fresh dill
Lemon wedges (for serving)
Ingredient info: Corn flour, which is more finely ground than cornmeal, is available at Latin markets, natural foods stores, and bobsredmill.com.
Special Equipment
A deep-fry thermometer

Steps:

  • For malt vinegar mayonnaise:
  • Whisk egg yolk and 1 tablespoon vinegar in a small bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until mayonnaise is thickened and smooth. Add remaining 1 tablespoon vinegar; season with salt and pepper. Cover and chill.
  • DO AHEAD: Mayonnaise can be made 1 day ahead. Keep chilled.
  • For fish and assembly:
  • Fit a large pot with thermometer; pour in oil to measure 3". Heat over medium-high heat until thermometer registers 375°F.
  • Meanwhile, whisk all-purpose flour, baking powder, baking soda, 1 teaspoon kosher salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, slowly add beer, club soda, and vinegar, adding more beer if batter is too thick (it should be the consistency of thin pancake batter).
  • Place corn flour in a shallow bowl. Season fish with kosher salt and pepper. Dredge fish in corn flour, shaking off excess, then dip in batter, letting excess drip back into bowl. Working in batches and returning oil to 375°F between batches, fry fish until golden brown and crisp, about 2 minutes per side. Transfer to paper towel-lined baking sheet.
  • Season fish and fries with Old Bay, sea salt, and dill; serve with malt vinegar mayonnaise and lemon wedges.

FISH AND CHIPS WITH TARRAGON-MALT VINEGAR MAYONNAISE



Fish and Chips with Tarragon-Malt Vinegar Mayonnaise image

The mayo can also be made with dill.

Time 40m

Yield Makes 4 servings

Number Of Ingredients 9

3/4 cup mayonnaise
3 tablespoons chopped fresh tarragon
1 tablespoon malt vinegar or cider vinegar
1 cup self-rising flour
1 1/2 teaspoons Old Bay seasoning
1 1/4 cups lager beer
Vegetable oil (for frying)
1 1/2 pounds halibut fillets, cut crosswise into 1/2- to 3/4-inch-thick slices
3 (8- to 10-ounce) red-skinned potatoes or russet potatoes, unpeeled, cut into 1/8- to 1/4-inch-thick rounds

Steps:

  • Whisk mayonnaise, tarragon, and vinegar in small bowl to blend. Season to taste with salt and pepper.
  • Whisk flour and Old Bay seasoning in medium bowl to blend. Add beer and whisk just until blended. Pour enough oil into heavy large skillet to reach depth of 1 inch; heat oil to 350°F. Sprinkle fish with salt and pepper. Working in batches, dip fish into beer batter to coat lightly, allowing excess batter to drip back into bowl. Add fish to hot oil and fry until deep golden and just cooked through, about 3 minutes per side. Transfer fish to paper towels to drain. Working in batches, add potato slices to oil and cook until golden and tender, turning occasionally, about 4 minutes. Transfer to paper towels to drain. Sprinkle generously with salt.
  • Divide fish and chips among 4 plates. Spoon tarragon-malt vinegar mayonnaise alongside and serve.

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