Christian Alquiza fires up Portuguese peri-peri fish and chips

When standard pub fare feels too predictable, fusion cuisine offers the perfect escape. This guide replicates the audacious pairing of British fish and chips with the fiery, citrusy notes of Portuguese peri-peri sauce. Developed on Hot Kitchen by host Christian Alquiza, this recipe balances the pristine flake of dry-brined cod with a blistering homemade chili sauce and double-fried chips.

Tools and Materials Needed

To execute this dish flawlessly, assemble these kitchen essentials:

• Deep fryer or heavy-bottomed Dutch oven
• High-speed blender for the emulsified sauce
• Wire cooling racks to maintain crispness
• Russet potatoes, fresh cod fillets, and high-smoke-point frying oil
• Aromatics and Spices: Fresh Fresno and bird's eye chilies, charred garlic, paprika, ground Pepper X powder, and standard pantry spices.

Step-by-Step Culinary Walkthrough

1. Cure the Cod: Rub your fresh cod fillets with a balanced mixture of salt and sugar. This dry-brining process draws out excess moisture, firming up the flesh and intensifying its natural sweetness.
2. Par-Cook the Chips: Cut peeled russet potatoes into thick, pub-style steak wedges. Keep them in water to prevent oxidation, dry thoroughly, then blanch them in oil at 300°F for 5 minutes. Let them rest on a cooling rack.
3. Emulsify the Peri-Peri Sauce: Blend charred garlic, paprika, lemon juice, dried oregano, red peppers, Fresno chilies, and bird's eye chilies with oil. Warm the blended sauce in a pan to reduce slightly and concentrate the oils.
4. Whisk the Peri-Mayo: Stir together mayonnaise, lemon juice, and two tablespoons of the warm peri-peri sauce to create a rich, spicy dipping accompaniment.
5. Dredge, Batter, and Fry: Dredge the cured fish in a dry mix of flour, cornstarch, and spices—including a touch of ground Pepper X powder for heat. Dip into a light batter made of flour, cornstarch, baking powder, vinegar, and cold beer. Fry at 375°F for 7 to 8 minutes.
6. Double-Fry the Chips: Return the rested potatoes to the hot oil at 375°F for 3 minutes until golden brown and crispy.

Fire Management and Crispness Control

Never crowd the fryer. Dropping too many ingredients at once lowers the oil temperature, leading to greasy, soggy batter. Always dry the par-cooked potatoes thoroughly before their second fry; moisture is the enemy of the crunch. For those sensitive to intense spice, scale back the bird's eye chilies or omit the Pepper X powder from the dry dredge.

The Final Plate

Dust both the crispy fish and the double-fried chips with a custom dry seasoning of paprika, garlic powder, salt, cumin, oregano, and cayenne. Pile the components high on a serving platter, garnish with fresh pea sprouts and a lemon wedge, and serve alongside the peri-peri mayo.