Parker's Fish and Chips - That's My Home

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Parker’s Fish and Chips

3 pounds fresh cod fillets (choose thick ones)

Kosher salt

Freshly ground black pepper

1 cup plus 2 tablespoons all-purpose flour

1 tablespoon baking powder

1 teaspoon freshly grated lemon zest

1/4 teaspoon cayenne pepper

1 cup water

2 extra large eggs

Vegetable oil

Baked Chips (recipe follows)

Lay the cod fillets on a cutting board. Sprinkle both sides with salt and pepper. Cut the fillets into 1 1/2-by-3-inch pieces.

In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Whisk in 1 cup of water and then 2 eggs.

Pour 1/2 inch of oil into a large (12-inch) frying pan and heat it to about 360 degrees. Dip each fillet and allow the excess to drip back. Place carefully into the hot oil. Don’t crowd the pieces.

Keep the oil between 360 and 400 degrees. Cook each piece 2 to 3 minutes, until lightly browned and cooked through. Remove to plate lined with a paper towel. Sprinkle with salt and serve hot.

Note: To keep hot for up to 20 minutes, line a baking sheet with paper towels and put the fish into a 200-degree oven.

Yield: serves 6.

Baked Chips

4 large baking potatoes, unpeeled

4 tablespoons good olive oil

1 1/2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1 teaspoon minced fresh garlic

1 teaspoon minced fresh rosemary leaves (see note)

Preheat oven to 400 degrees.

Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You’ll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with one cut side down.

Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until lightly browned, crisp outside and tender inside. Sprinkle with salt.