The perfect fish and chips have a delicate, crunchy crust with a steaming, moist interior.
That’s what this recipe is all about. Brining brings out an amazing sweetness in the fish. It also helps the fish hold onto its juices, which keeps the fish moist and the batter crispy longer. A fine coating of methylcellulose provides a moisture barrier between the steaming fish and its crispy coating. Add that on top of some equality crispy-yet custardy fries, and you get one extraordinaire meal.
For a step by step direction visit the recipe at Chefsteps.com.