Fish and Chips

4 servings
  • 8 cups of vegetable oil
  • 6 cups thinly sliced unpeeled red potatoes
  • 1 (12-ounce) bottle of beer
  • 2 large eggs
  • 3 cups flour, in all
  • 1 teaspoon baking powder
  • Salt and pepper
  • Essence, recipe follows
  • 4 (6-ounce) white fish fillets, such as scrod, haddock, or cod, cut in half
  • 2 tablespoons white vinegar
  • 3 whole grilled green onions
  • 1 tablespoon brunoise red peppers
  • 1 tablespoon brunoise yellow peppers
  • Basil Mayonnaise
  • 1 large egg, see note*
  • 1 lemon, juiced
  • 1 teaspoon Dijon mustard
  • 1/3 cup chopped basil
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped green onions
  • Salt and black pepper
  • 1 cup olive oil
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • In a large skillet, heat the vegetable oil. When the oil is hot, add the potatoes, separating the slices with a spoon and fry for 2 minutes. Reduce the heat and fry for 3 minutes, stirring constantly. Remove the chips and drain on a paper-lined baking sheet pan. Allow the potatoes to cool completely, about 10 minutes, set aside. In a mixing bowl, combine the beer, eggs, 2 1/2 cups of the flour, and baking powder. Whisk the mixture until the batter is smooth. Season with salt and pepper. Season the fillets and remaining flour with Essence. Dredge the fillets in the flour. Turn up the heat to the oil. Dip each piece of fish into the beer batter, covering the fish completely. Shake off any excess batter and place the fish in the hot oil. Fry the fish in two batches, for about 4 to 5 minutes on each side, or until the fish is crispy. Remove the fish from the oil and drain on a paper-lined plate. Season the fish with salt and pepper. Set the fish aside in warm oven. Add the cooled potatoes to the hot oil and fry until the chips are crisp and golden, about 4 minutes. Remove the potatoes from the oil and drain on a paper-lined plate. Place the potatoes in a mixing bowl and toss with the vinegar, salt and pepper.

  • In a food processor, combine all the ingredients together, except for the olive oil. Puree the mixture for 15 seconds. While the processor is running, slowly stream in the olive oil. When all the oil is incorporated, turn the machine off and scrape down the sides of the bowl. Continue processing until the mayonnaise is thick. Season with salt and pepper. Remove the mayonnaise and refrigerate for 30 minutes. Spoon the mayonnaise in the center of the plate and around the rim. Mound the chips in the center of the sauce. Lay the fish directly on top of the chips. Garnish with the grilled green onions, parsley, and peppers. Yield: about 1 cup

  • *Raw Egg Warning: The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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    Recipe courtesy of Tyler Florence