Son of a Gun Fish and Chips
At Los Angeles restaurant Son of a Gun, chefs and restaurateurs Jon Shook and Vinny Dotolo elevate classic fish shack fare with local ingredients and unexpected flavor combinations, but one thing on the lunch menu never changes: the British classic fish and chips. You can re-create their version of the dish at home by using their batter mix and dipping sauce.
For the French fries:
- 2 lb. (1 kg) russet potatoes
- Canola oil for frying
- Kosher salt and freshly ground pepper
- Chopped fresh flat-leaf parsley for garnish
For the fish:
- 1 (12-oz./375-ml) can of beer
- 1 package Son of a Gun Beer Batter (includes Tabasco and beer batter mix)
- 1 1/2 Tbs. canola oil
- 2 lb. (1 kg) firm white-fleshed fish, such as cod, catfish or tilapia, cut into strips 1 inch (2.5 cm) wide
- Lemon wedges
- Malt vinegar aioli
To make the French fries, peel the potatoes and cut into batons about 1/4 inch (6 mm) thick. Place the fries in a colander and rinse thoroughly. Drain the potatoes and pat dry.
In a Dutch oven over medium-high heat, pour in oil to a depth of 2 to 3 inches (5 to 7.5 cm) and heat to 325°F (165°C) on a deep-frying thermometer. Alternatively, in a deep fryer, heat oil to 325°F (165°C) according to the manufacturer’s instructions. Line a baking sheet with several layers of paper towels.
Working in batches to avoid crowding, fry the potatoes until just tender but not brown, about 3 minutes. Using a large skimmer or the deep fryer’s basket, transfer the potatoes to the prepared baking sheet. Between batches, let the oil return to 325°F (190°C) and use a skimmer to remove any potato bits that remain in the oil. Let the potatoes cool for at least 15 minutes or up to 2 hours.
While the potatoes are cooling, in a bowl, whisk together the beer and Tabasco. Add the beer batter mix and whisk until well combined, then whisk in the 1 1/2 Tbs. oil. Refrigerate for 30 minutes.
Preheat an oven to 200°F (95°C).
Working in batches as necessary, fry the potatoes a second time until they are a deep golden brown and crisp, about 4 minutes. Transfer the potatoes to a baking sheet lined with fresh paper towels and season with salt and pepper to taste. Transfer to the oven to keep warm while you fry the fish.
Working in batches, coat the fish pieces in the batter, allowing any excess to drip off. Gently transfer the battered fish to the oil and fry, turning occasionally with tongs, until golden brown, 3 to 4 minutes. Transfer to a prepared baking sheet lined with paper towels and let cool slightly before serving.
To serve, arrange the fish and French fries on individual plates. Sprinkle the fries with the parsley and serve immediately with the lemon wedges and malt vinegar aioli alongside. Serves 4 to 6.
Williams-Sonoma Test Kitchen