Travis McGinty's Fish & Chips
Ingredients
FOR THE COATING
Bread flour: 90 g
Cajun seasoning: 1 g
Kosher salt: 1 g
Black pepper: small pinch
Granulated garlic: small pinch
Baking powder: small pinch (optional)
Potato starch: 16 g
Pale ale: 30 ml
FOR THE TANGY HERB TARTAR SAUCE
Mayonnaise: 45 g
Lemon juice: 4 ml
Dijon mustard: 1 ml
Chives: 2 g (finely chopped)
Nonpareil capers: 5 g (roughly chopped)
Dill: 1 g (finely chopped)
Kosher salt: pinch
Black pepper: tiny pinch
FOR THE FISH
Cod fillet (or other flaky white fish): 225 g
Neutral frying oil: as needed for deep-frying
Golden, shatteringly crisp fish with tangy herb tartar—classic boardwalk energy without the sog. As McGinty puts it: “When your fish and chips are golden, remove them from the fryer, and be sure to drain and dry them completely. This ensures a crispy, tempting crust.”
How to make Crispy Fish & Chips
01.
Make the Coating
- In a bowl, whisk together the flour, Cajun seasoning, salt, pepper, granulated garlic, baking powder (if using), and potato starch until fully combined.
- Divide evenly into two bowls—one will stay dry for dredging; the other will become the batter.
02.
Make the Batter
- To one bowl of the dry mix, add the pale ale and whisk briskly until smooth, about the consistency of pancake batter.
03.
Make the Tartar Sauce
- Whisk all tartar sauce ingredients together until fully combined.
- Chill until ready to serve.
04.
Fry the Fish
- Heat neutral oil to 350°F.
- Pat the fish fillet very dry and set on a tray.
- Dip the fish into the batter to coat completely, then into the dry dredge to crust.
05.
Drain and Serve
- Lower the fish into the oil and fry 5–6 minutes, until deeply golden.
- Remove and drain and dry completely on a rack or paper towel.
- Serve hot with fries, tater tots, or wedges; a generous portion of Tangy Herb Tartar Sauce; ketchup; and charred or fresh lemon wedges.
