Ina Garten's Fish and Chips | Barefoot Contessa

Ina demonstrates how to make fish and chips that are tender, crisp and flavorful! Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3BrYI7K Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Parker's Fish and Chips RECIPE COURTESY OF INA GARTEN Level: Intermediate Total: 20 min Prep: 15 min Cook: 5 min Yield: 2 servings Ingredients 1 1/2 pounds fresh cod fillets (choose thick ones) Kosher salt and freshly ground black pepper 1/2 cup plus 1 tablespoon all-purpose flour 1/2 tablespoon baking powder 1/2 teaspoon freshly grated lemon zest 1/8 teaspoon cayenne pepper 1/2 cup water 1 extra-large egg Vegetable oil, for frying 1 recipe Baked Chips, recipe follows Baked Chips 2 large baking potatoes, unpeeled 2 tablespoons good olive oil 3/4 teaspoon kosher salt 1/3 teaspoon freshly ground black pepper 1/2 teaspoon minced fresh garlic 1/2 teaspoon minced fresh rosemary leaves Directions Lay the cod fillets on a cutting board. Sprinkle both sides with salt and pepper. Cut the fillets in 1 1/2 by 3-inch pieces. In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk in 1/2 cup of water and then the egg. Pour 1/2-inch of oil into a large (12-inch) frying pan and heat it to about 360 degrees F. Dip each fillet into the batter, allowing the excess to drip back into the bowl. Place it very carefully into the hot oil. Don't crowd the pieces. Adjust the heat as needed to keep the oil between 360 and 400 degrees F. Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through. Remove to a plate lined with a paper towel. Sprinkle with salt and serve hot with the "chips." Baked Chips Yield: 2 servings Preheat the oven to 400 degrees F. Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut side down. Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve immediately. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #FishAndChips Ina Garten's Fish and Chips ​| Barefoot Contessa | Food Network https://www.youtube.com/watch?v=QnseoKlu53k