In the realm of classic comfort food, few dishes hold a special place in our hearts like Fish’n Chips. Furthermore, it’s a dish that transcends borders and brings people together over crispy, golden-brown delights from the sea. Additionally, Chef Jason Hicks, a culinary virtuoso hailing from his very own neck of the woods, has perfected this timeless recipe, elevating it to new heights of deliciousness.”
At the heart of Chef Jason’s renowned Fish’n Chips is his unwavering commitment to quality.”He understands that the key to creating an exceptional dish lies in the ingredients. Furthermore, he starts with the freshest, sustainable seafood. Additionally, for this culinary masterpiece. He selects a beautiful piece of Chatham Cod, a fish known for its mild, flaky white flesh and delightful flavor.”
Chef Jason’s attention to detail and his insistence on using the finest ingredients set his Fish’n Chips apart from the rest. Furthermore, the choice of Chatham Cod, with its impeccable texture and taste. Is just one reason why his recipe is hailed as one of the best.”But it’s not just about the fish; it’s about the entire experience he creates.
“In addition, each bite of his Fish’n Chips is a symphony of flavors and textures. The crispy, golden-brown batter envelops the tender, succulent cod, creating a harmonious contrast that leaves your taste buds dancing. Furthermore, let’s not forget the essential sidekick – the chips. Perfectly fried to a crisp exterior and fluffy interior, they complete this gastronomic masterpiece.”
Chef Jason Hicks’ Fish’n Chips isn’t just a dish. It’s a celebration of culinary craftsmanship and a tribute to the simple joys of comfort food. Whether you’re enjoying it in the heart of his own neck of the woods or recreating it in your kitchen, his recipe reminds us that sometimes. The most extraordinary experiences come from the simplest of pleasures. So, savor every bite and relish in the magic of Fish’n Chips, as reimagined by Chef Jason Hicks.
Fish’n Chips with Chef Jason Hicks
Ingredients
- 4 cups Vegetable Oil or Beef Fat (Enough to cover fish and chips)
- 2 whole Idaho Potatoes (Large size, Cut into thick strips)
- 1 lb Chatam Cod (or other local sustainable Cod)
- 1.5 cups Cake Flour
- 1.5 cups All Purpose Flour (Sifted)
- 1 oz Baking Powder
- 1 oz Salt
- 1 Pint Beer
Instructions
Prepare Potato Chips
- Peel the potatoes and cut them into thick sticks ( see video for size) and set aside.
- Heat 3-inches of oil to 325 degrees in a deep pot.
- Put the potatoes in the oil. Fry the chips for 2 to 3 minutes, they should not be crisp or fully cooked at this point.
- Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
- Crank the oil temperature up to 375F.
- Meanwhile, clean and cut cod in half or three pieces( see video for sizing)Pat dry. Set aside.
Batter
- Whisk all the dry ingredients together and then add all the wet ingredients just before serving so the batter stays nice and aerated because of the bubbles in the beer and the water.
- *Mixing it too soon will make the batter heavy rather than light.
- Spread some flour on a plate. Dredge the fish pieces in the flour and then dip them into the batter, letting the excess drip off.
Fry
- Carefully submerge in the hot oil and carefully wave the battered fish into the bubbling oil before dropping in. Fry the fish and chips for 4 to 5 minutes until crispy and brown.
- Remove with slotted spoon and set on paper towel.
- Add chips back to the oil for another 4-5 minutes until golden brown.
- Remove with slotted spoon and set on paper towel.
- Plate up. (see video to follow Jason's presentation)
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