Fish and Chips

Prep Time 20

Cook Time 30

Servings servings

Calories 812kcal

For the Hollandaise sauce: Whisk the egg yolks and lemon juice in a bowl. Slowly drizzle in the melted butter while whisking. Place the sauce in a saucepan on low heat whisk constantly until the sauce thickens to a creamy consistency. Remove from the heat immediately. Season with salt and pepper to taste.
If the heat is too high or it's not being stirred enough the egg will cook and the sauce will curdle). (The sauce should be thick, buttery, with hints of lemon and slightly salty (add a little more lemon juice or salt to taste if needed). Set aside.
In a bowl, mix together the flour, baking powder, pinch of salt. Slowly whisk in the club soda until the batter is thick and free of any lumps.
In a pot heat the oil over medium heat. (Make sure the oil is hot before adding the fish.)
Coat the fish in cornstarch and dip the fish into batter (allowing the excess to drip off) and then slowly immerse the fish into the hot oil. Work in batches if needed as to not overcrowd the oil.
Cook until golden brown to an internal temperature of 135 degrees using a thermometer. Once golden brown and crisp, drain the fish on a paper towels. Serve with lemon wedges, chips (see recipe), pickles, and hollandaise.