cateory: courses
CHIPS AND FISH
Reviews: 198
Ingredients:
- 1 gallon safflower oil
- 4 large Russet potatoes
- Kosher salt
- For the batter:
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- Dash Old Bay Seasoning
- 1 bottle brown beer, cold
- 1 1/2 pounds firm−fleshed whitefish (tilapia, pollock, cod), cut into 1−ounce strips
- Cornstarch, for dredging
- For the fries:
How to make
CHIPS AND FISH
CHIPS AND FISH
- Heat oven to 200 degrees F.
- Heat the safflower oil in a 5−quart Dutch oven over high heat until it reaches 320 degrees.
- Using a V−slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.
- In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning.
- Whisk in the beer until the batter is completely smooth and free of any lumps.
- Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
- Drain potatoes thoroughly, removing any excess water.
- When oil reaches 320 degrees, submerge the potatoes in the oil.
- Working in small batches, fry for 2 to 3 minutes until they are pale and floppy.
- Remove from oil, drain, and cool to room temperature.
- Increase the temperature of the oil to 375 degrees.
- Re−immerse fries and cook until crisp and golden brown, about 2 to 3 minutes.
- Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
- Allow oil to return to 350 degrees.
- Lightly dredge fish strips in cornstarch.
- Working in small batches, dip the fish into batter and immerse into hot oil.
- When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes.
- Drain the fish on the roasting rack. Serve with malt vinegar.
- Yield: 4 servings
Comments for
CHIPS AND FISH
CHIPS AND FISH
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