Make April Bloomfield’s Beer Battered Fish and Chips
15 September, 2016
What can be more British than fish and chips? Here New York–based British chef April Bloomfield harks back to her roots with a simple beer battered fish and chips recipe.
What’s the secret to a good beer battered fish and chips recipe? According to Bloomfield it’s all about using the freshest fish and the best potatoes – in this instance Bloomfield is using russet potatoes and Californian petrale sole.
The skin–on chips are triple cooked and the fish is encased in a light beer batter. Bloomfield really lets the ingredients sing and her enthusiasm for this British staple and the humble potato in particular is as comforting as the dish itself.
Mind of a Chef
The James Beard Award–wining chef behind NYC’s first gastropub, the one Michelin star The Spotted Pig, has worked in some of the world’s most famous kitchens, including London’s River Café and California’s Chez Panisse. The clip is taken from PBS’ The Mind of a Chef, the new season of which we’re waiting for with baited breath and rumbling stomachs. LA-based chef Ludo Lufebvre will present season five of the show.
Follow April Bloomfield’s beer battered fish and chips recipe below and then further down, watch the trailer for season five of The Mind of a Chef.
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