Crispy Fish and Chips with Geoffrey Zakarian | The Kitchen

Fish and chips! Name a more iconic duo. Subscribe ► http://foodtv.com/YouTube Get the recipe ▶ https://foodtv.com/3hyfurA Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Crispy Fish and Chips RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Intermediate Total: 1 hr Active: 1 hr Yield: 4 servings Ingredients 3 quarts canola oil 2 russet potatoes, scrubbed 8 cod fillets (3 to 4 ounces each) Kosher salt 2 1/2 cups all-purpose flour, plus more as needed 3 teaspoons turmeric 2 teaspoons baking soda One 12-ounce can beer, preferably IPA 2 large egg whites, whipped to medium peaks Tartar Sauce, recipe follows Lemon wedges, for serving Tartar Sauce: 1 cup mayonnaise, preferably Hellman's 1/4 cup minced dill pickles 2 tablespoons capers 2 spicy banana peppers, minced Zest and juice of 1 lemon 1/2 bunch fresh dill, minced Kosher salt and freshly ground black pepper Directions Special equipment: a deep-frying thermometer Preheat the oil in a large pot to 300 degrees F. Preheat the oven to 350 degrees F. Line a tray with paper towels. Cut the potatoes into large wedges, about 10 per potato. Fry the potatoes for around 4 minutes. (They will be soggy.) Remove them to the lined tray and pat them dry. Turn the oil to 375 degrees F. Meanwhile, sprinkle the fish all over with salt. Combine 1/2 cup flour and 1 teaspoon turmeric on a plate, then season with salt. Dredge the fish in the flour mixture and let sit on the plate. Mix the baking soda with the remaining 2 cups flour and 2 teaspoons turmeric in a second bowl. Season well with salt. Slowly whisk in the beer until the batter has a pancake-batter consistency (you might not use it all). Fold in the egg whites. Adjust with more or less flour or beer as needed. Line a sheet tray with a wire rack. Fry the potatoes at 375 degrees F until crispy, about 4 minutes. Transfer to the rack and season with salt immediately. Hold the chips in the oven while you fry the fish. Lower the fry oil to 250 degrees F and line a plate with paper towels. Pat the excess flour from the fish, then coat in the batter. Gently lower the fish into the oil and fry until golden brown and the fish is cooked through, 3 to 4 minutes. Transfer the fish to the lined plate and season with salt. Serve with Tartar Sauce, chips and lemon wedges. Tartar Sauce: Combine the mayonnaise, pickles, capers, peppers, lemon zest, lemon juice and dill in a medium bowl. Season with salt and pepper and mix until combined. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #CrispyFishAndChips #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian Crispy Fish and Chips with Geoffrey Zakarian | The Kitchen | Food Network https://youtu.be/MmiQkLI590U