Curtis Stone upgrades a classic fish and chips recipe with a simple swap

While it might seem like a simple dish, a great fish and chips recipe is far from easy. Even some top chefs struggle to master the perfectly crisp batter without having that bite become heavy and soggy. Although the flavor will always be paramount, there are a few tricks that can make the dish exceptional. Curtis Stone has a fish and chips recipe that uses a beverage that might be sitting in the refrigerator.

Many chefs have tricks to making the perfect fried fish batter. Some believe that it is a type of flour, corn starch or even the breading technique that will get that crispiness. Others recommend a carbonated beverage or a splash of alcohol to keep the coating light. Given that professional chefs are a master of their craft, their cooking secrets might help the home cook immensely.

Recently, Curtis Stone partnered with Waterloo to showcase how their two new flavors, Ginger Citrus Twist and Orange Vanilla, can be used in various recipes. While these two flavors have received a great reception when enjoyed from the glass, the flavors have great versatility in the kitchen.

Stone commented, “When I’m cooking at home or in my restaurants Maude, Gwen or Georgie, top-quality ingredients that pack on flavor are a necessity. It was fun to create a Waterloo Sparkling Water-infused menu, playing on the complex and balanced flavors from their new Orange Vanilla and Ginger Citrus Twist offerings with my personal Aussie twist.”

One dish that Stone shared is a recipe for Ginger Citrus Fish and Chips. The Waterloo Sparkling Water has a bright, bold flavor that adds some nuance to the batter’s flavor. While the carbonation keeps the batter light, the beverage is more than just bubbles. That flavor note connects to the other ingredients on the plate.

Since the Miso Tartar Sauce has fresh ginger and citrus, that subtle boost in the batter complements it. Overall, the flavors are light, zesty and quite enjoyable.

Here’s Curtis Stone’s fish and chips recipe in partnership with Waterloo Sparkling Beverage.

Ginger Citrus Fish and Chips

Ingredients

Miso Tartar Sauce:

• 1 cup mayonnaise
• 1/2 cup minced spring onion
• 1/3 cup white miso paste
• 2 tbs fresh lemon juice
• 1 tbs Sriracha
• 1 tsp grated peeled fresh ginger
• 1/2 tsp toasted sesame oil

Batter:

• 12 oz Waterloo Ginger Citrus Twist Sparkling Water, at room temperature
• 1 tsp active dry yeast
• 1/4 tsp sugar
• About 1 1/4 cups all-purpose flour, plus more for dredging
• Fish and Chips:
• 3 large baking potatoes, such as russets (about 1 lb each)
• Canola oil, for deep-frying
• Four 6-oz skinless cod fillets
• Lemon wedges, for serving

Method

To make miso tartar sauce:

• In small bowl, stir all ingredients together. Season with salt and pepper. Cover and chill for at least 1 hour.

To prepare batter:

• In large bowl, whisk Waterloo Ginger Citrus Twist Sparkling Water, yeast, and sugar to combine. Let stand in warm place for about 10 minutes, or until yeast dissolves. Using chopsticks, gradually mix enough flour into yeast mixture to form thick but fluid batter (when you dip your finger in the batter, the bubbles in the batter should fall slowly off your finger). Cover with moistened kitchen towel and let stand in warm place for 45 minutes.

Meanwhile, to prepare chips:

• Line large, rimmed baking sheet with paper towels. Bring large pot of water to a boil over high heat. Peel potatoes and cut them lengthwise into 5-inch-long by 1/2-inch-thick sticks. Add potatoes to boiling water. Once water returns to a boil, cook for 2 minutes; drain potatoes well. Spread them in single layer on baking sheet and let cool.

To fry fish and chips:

• Heat large wide Dutch oven over medium-high heat. Add enough oil to come halfway up sides of pot and heat to 375°F on deep-frying thermometer. Place large cooling rack on large rimmed baking sheet.
• Season cod with salt and pepper. Spread about 1/2 cup flour in shallow dish. Roll 1 cod fillet in flour and shake off excess. Dip in batter, let excess drip back into bowl, and gently add cod to hot oil. Add one-fourth potatoes to oil. Fry cod and potatoes, adjusting heat to keep oil at about 350°F, for about 6 minutes, or until golden brown. Using wire skimmer, transfer cod and potatoes to rack to drain. Immediately sprinkle fish and chips with salt.
• Serve hot with tartar sauce and lemon. Repeat to cook remaining fish and chips, returning oil to 375°F before frying each batch.

While this recipe is quite long, it has a lot of valuable cooking techniques. From the texture of the batter to the oil temperature, there are several concepts that can make anyone a better cook. Add to that concept the elevated flavors in this fish and chips recipe, this dish will become a favorite with everyone around the table.

The next time a recipe needs a boost, look at a favorite beverage for some cooking inspiration. It might be the simple swap that makes a big difference.