Molecular Fish and Chips

Ingredients

In this molecular gastronomy version of Fish and Chips, we will be using a technique called spherification to create small, bite-sized spheres of fish and potato. The fish will be coated in a batter made with liquid nitrogen, giving it a crispy texture. The chips will be made using a dehydrator and then rehydrated with a potato foam. We alse have the original recipe for Fish and Chips, so you can check it out.

• 200g (7oz) white fish fillet, cut into small cubes 200g (7oz) white fish fillet, cut into small cubes
• 200g (7oz) potatoes, peeled and diced 200g (7oz) potatoes, peeled and diced
• 500ml (2 cups) water 500ml (2 cups) water
• 2g (1/2 tsp) sodium alginate 2g (1/2 tsp) sodium alginate
• 5g (1 tsp) calcium lactate 5g (1 tsp) calcium lactate
• 100g (3.5oz) all-purpose flour 100g (3.5oz) all-purpose flour
• 5g (1 tsp) baking powder 5g (1 tsp) baking powder
• 50g (1.8oz) liquid nitrogen 50g (1.8oz) liquid nitrogen
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g / 2g
• Carbohydrates (total, sugars): 40g / 2g
• Protein: 20g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a blender, puree the potatoes with 250ml (1 cup) of water until smooth. Strain the mixture through a fine-mesh sieve and set aside.
2. 2.
   In a separate bowl, mix the remaining 250ml (1 cup) of water with the sodium alginate until fully dissolved. Add the potato puree to the bowl and mix well.
3. 3.
   In another bowl, mix the flour, baking powder, salt, and pepper. Slowly add the liquid nitrogen while whisking until a smooth batter forms.
4. 4.
   Dip the fish cubes into the calcium lactate and then into the potato mixture. Use a spoon to form small spheres and drop them into the batter.
5. 5.
   Heat the vegetable oil in a deep fryer or a pot to 180C (350F). Fry the fish spheres for 1-2 minutes until golden brown and crispy.
6. 6.
   Serve the fish spheres with the rehydrated potato foam.

Treat your ingredients with care...

• Liquid nitrogen — Handle with care and use protective gloves and goggles.
• Sodium alginate — Use a blender or a whisk to fully dissolve the powder in water.
• Calcium lactate — Make sure the fish cubes are fully coated to ensure proper spherification.

Tips & Tricks

• Use a slotted spoon to remove the fish spheres from the batter and drain any excess oil.
• Serve immediately to maintain the crispy texture.
• Experiment with different types of fish and potato varieties for unique flavors and textures.

Serving advice

Serve the Molecular Fish and Chips on a small plate or a spoon for a modern and elegant presentation.

Presentation advice

Garnish with a sprinkle of sea salt and a drizzle of malt vinegar for a nod to the classic British dish.