Dave Attell & Gilbert Gottfried make Fish & Chips: Something's Burning

September 30, 2019

Bert is in Brooklyn with his dream comic guests, comedy legends Gilbert Gottfried and Dave Attell (Netflix's "Bumping Mics"), for another special episode of Something's Burning. On this episode, Bert makes the whitest dish you can think of: fish & chips. Follow along the recipe below.

Fish and Chips and Homemade Tartar Sauce

Heat oil until it reaches 320 degrees.

Prepare the potatoes:

  1. Slice the potatoes with the skin on. Place in a large bowl with cold water.

Make the batter for the fish:

In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes.

Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool for a bit.

Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain. Season with kosher salt while hot and hold in the oven.

Allow oil to return to 350 degrees and make the tartar sauce:

- 3 tablespoons mayonnaise

- 2 teaspoons sweet pickle relish

- 1 tablespoon capers, rinsed, drained, and chopped

- 1 teaspoon sugar

- 1 teaspoon dijon mustard

1. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish.

For the batter:

- 2 cups flour

- 1 tablespoon baking powder

- 1 teaspoon kosher salt

- ¼ teaspoon cayenne pepper

- Dash of Old Bay seasoning

- 1 bottle of brown beer, cold

- 1 ½ firm-fleshed whitefish (tilapia, pollock, cod)

- Cut into 1-ounce strips

- Cornstarch for dredging

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