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Judy Keegan posted an update
6 months ago (edited)
Fish & Chips, Reimagined 🐟🍟
I just wrapped up the Fish & Chips module from Ed Szymanski’s British seafood course, and wow—this dish is far more nuanced than it looks.
The thrice-cooked chips were a revelation. Boiled, chilled, twice-fried—each step builds texture. The final fry at 190°C gave me that golden crunch with a pillowy interior that’s dangerously moreish. It’s not just technique—it’s patience rewarded.
For the fish, I cured parrot fish with lemon zest and salt, and the transformation was stunning. The flesh firmed up beautifully, making it easier to portion and fry without flaking apart. That little step made a big difference.
Now, the batter. Ed’s original recipe was light, crisp, and airy—but I had to adapt it to be gluten-free. I swapped in gluten free plain flour from the supermarket, and it still delivered that shattering crunch. Cold beer and vodka kept it bubbly and delicate. Honestly, it might be my new go-to.
This wasn’t just fish and chips—it was a masterclass in texture, balance, and bold simplicity. Can’t wait to plate it again.
Beatriz Torija, Lana Mihajlović and 3 others7 Comments-
Wow! This is so cool. There is so much here at Scoolinary. I didn’t know that Ed Szymanski had a course. I actually know his mother. I’ve seen a video he did on IG showing how he does the fries, and it is really a revelation with how different he does it from the way it is taught in culinary school. Great job!
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@kevin-godbee The chips are definitely worrh cooking using Ed’s techniques. Seemed a bit overkill whilst I was going through the process but it was worth it in the end.
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Scoolinary Team
Judy! This plate radiates intention and care—such a clean, confident presentation of a beloved classic. The choice of a patterned dish adds texture without distracting, and the negative space lets each element breathe.
The chips are stacked naturally, not overly styled, which gives the dish an authentic, inviting look. The fish sits upright with a lovely golden edge that catches the light just right, and the lemon wedge adds a bright visual anchor. The sauce placement is neat, but consider experimenting with a lower, wider ramekin next time—it could help balance the height and open the composition even more.
Overall, a polished plating that respects the dish’s roots while elevating it with small, thoughtful choices. Bravo! 👏-
@soldamiani thank you for your encouraging words, The ramekin was an after thought, I was just going to dollop the tartare sauce on the plate but thought otherwise and spooned it in the ramekin, next time I will take your advise, thanks.
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Scoolinary Team
@judyrusselllive-com-au My pleasure, dear. Have a nice weekend
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Sous Chef
The triple-cooked chips alone sound dangerously addictive, and I love the clever touch with curing the fish beforehand.
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@lanamihajlovic Chips are outstanding…..I will not cook chips any other way from now on in.
And the curing of the fish really does firm up the flesh of the fish.
Do try it.
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