Tea Rubbed Fried Fish and Chips
Ingredients:
- 2 tablespoons black tea rubs (a mixture of black tea leaves, brown sugar, paprika, salt, and black pepper)
- 4 fish fillets (such as cod or haddock)
- 1 1/2 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup ice-cold water
- 1 large egg
- Vegetable oil, for frying
- 2 large potatoes, peeled and cut into thick fries
Instructions:
Prepare the Tea Rub:
- Combine the black tea rubs ingredients in a small bowl.
Season the Fish:
- Pat the fish fillets dry with paper towels. Rub the tea rub mixture evenly onto both sides of each fillet.
Prepare the Batter:
- In a large bowl, whisk together 1 cup of the all-purpose flour, baking powder, paprika, garlic powder, and a generous amount of the tea rub mixture. Season with salt and pepper. In a separate bowl, whisk together the ice-cold water and egg. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter should be slightly lumpy.
Prepare the Fries:
- Place the cut potatoes in a large bowl of cold water to prevent browning. When ready to cook, drain and pat dry with paper towels.
Heat the Oil:
- In a deep fryer or large, deep skillet, heat about 2 inches of vegetable oil to 350°F (175°C).
Fry the Fries:
- Fry the potatoes in batches, being careful not to overcrowd the pan, for 3-4 minutes until they are golden and crispy. Remove with a slotted spoon and drain on paper towels. Season with salt.
Coat and Fry the Fish:
- Dredge the tea-rubbed fish fillets in the remaining flour, then dip them in the batter, allowing any excess to drip back into the bowl. Carefully lower the fish into the hot oil and fry for 4-5 minutes per side until the coating is golden and crispy, and the fish is cooked through.
Serve:
- Remove the fish from the oil and drain on paper towels. Serve the tea rubbed fried fish with the fries, along with your choice of tartar sauce, malt vinegar, and lemon wedges.