It’s been over three years since my last fish and chips post. While there was nothing wrong with it, I’ve always been a fan of the adage “if it ain’t broke, then take it apart and make it better”. Yep, I was “that kid” that would take apart a brand new Nintendo (amongst other household items) to figure out how to make it play foreign games. Today, I
blame credit that inquisitive nature for my penchant for cooking without recipes.
When I get asked if I follow my own recipes, I usually give a long answer that includes the definition of the word “recipe”, but my short answer is “no”. Some people want consistency when they make a dish. For me, I relish the small variations that occur when cooking without a recipe. Part of it is the element of surprise, but it’s also driven by the small chance that a change will make a big improvement in the finished dish. It’s a process of culinary evolution and lessons learned in one dish often carry over to many others.
I’ve always double fried french fries, but I’d assumed I’d end up with a dry tough brick if I tried applying the same technique to meat or fish. After realizing a double fry was the secret to making crispy tebasaki, I decided to try this technique in other fried dishes.
As it turns out, double frying works brilliantly with fish and chips, rendering the beer batter light, crisp and keeping it crisp long after coming out of the oil. I’m leaving the old post up because the curry sauce is just as delicious as it was three years ago, but the double fry for the fish is a must.
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