Chips and Fish

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 servings

Ingredients
  • For the fries:
  • 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
Directions

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.


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Pairs Well With
Lager

Crisp, refreshing light beer

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4.5 160
Ugg... The batter is way to thick and tasteless, just over all bland, waste of 1.5# of fresh cod. Smelled amazing while cooking, GF and I could not even finish most of it, at least the trash smells goo, 1 star for fish, only gave extra due to fries turning out, and malt vineger is awesome on fries. item not reviewed by moderator and published
This recipe will need more liquid; don't know how anyone can make it without. I added an additional 8 oz of beer. Also, I think most might agree, more seasonings are needed. I added 1 tsp Onion and Garlic Powder (each), 1 tsp Black Pepper and I skipped the Old Bay and opted for 1 tsp Lawry's Seasoning. For get the double fry thing, chop your potatoes and toss them in grape seed oil, and then microwave for 15 minutes - spoon them a little at a time into your hot oil. I did like that there was no egg in this recipe; I think that makes it more English-style as results in crispier batter. item not reviewed by moderator and published
MMM! This is so very good. I had made fish & chips before using another Food Network recipe (won't say any names) & the results were just awful. So I watched Alton's video, and these came out great! I didn't have beer so I subbed hard pear cider. Same with Old Bay & replaced it with creole seasoning. I left the batter a little bit thicker than his video & it came out perfect. Yummy, thick & crispy. I think next time I will add more seasoning, as I can't taste it as much. item not reviewed by moderator and published
I would give the fries a 4. These were the best fries I've ever made! I just wished I could get them crispier. I chilled the 1/4" fries for at least 15min in an icebath. I also dried the heck out of them. The fish coating on the other hand, was NOT good. The fish by itself was perfect. But the coating was too thick, unflavorful and had the look and consistency of KFC. I wanted that light and puffy coating one would expect. I will look elsewhere for a batter recipe. I used a counter-top basket fryer with a charcoal filter for Target on sale for $40. It still stunk up the kitchen. Best used outdoors! item not reviewed by moderator and published
Wow! This was OUTSTANDING. I had read the reviews labeled as "most helpful" and bumped up the spices: I added more Old Bay, a little more cayenne, salt, black pepper, AND I salted, peppered, and Old Bayed the filet prior to coating it with a combo of flour and cornstarch. I also added about half again as much beer as suggested (also based on so many reviews). When I dropped the coated filets into the oil (I have a deep fryer with baskets), I held it and waved it back and forth as I slowly lowered it into the oil so that it wouldn't just drop and stick to the basket/pan. Also, FWIW, I used fresh halibut. Having done all that, this was by far the best fish n chips I have had. Not oily or greasy, totally ├╝bercrisp, light coating, flavorful, and perfectly cooked and flaky. I always double fry my french fries using Alton's recipe. I also soak them in cold salted water and drain them and dry them on paper towels really well. I agree it's hard to get them to stay crisp, though. item not reviewed by moderator and published
Awesome recipe!!! item not reviewed by moderator and published
this was incredibly tasty!! item not reviewed by moderator and published
What a mess! First off, there's no way a single 12 oz. bottle of beer is enough. I used most of a 22 oz. bottle and still had a thick batter. Second, there is nowhere near enough seasoning in this recipe - I would double the salt and spices. Third, the cornstarch dredge resulted in a batch with a very tinny, off flavor. I skipped the dredge altogether for the second batch and did have some batter coming off, but at least they didn't taste metallic. Maybe next time I would dredge in flour. I didn't deep-fry, so I used about 1 1/2 tbsp. of canola oil in a heavy non-stick pan and it worked fine. Didn't make the potatoes, so I can't comment on that. The texture of the fried batter is really nice, so I would try a heavily altered version of this recipe again, but if a recipe needs this much work then why post it? item not reviewed by moderator and published
Excellent batter! item not reviewed by moderator and published
This recipe for beer batter was really delicious. I had to add about 3/4 Cup of water to the recipe so that it wasn't a doughy mess. The fish was excellent, I even dredged some onion rings in it. The french fries however did NOT work out which is the only reason I am giving it 4 stars. item not reviewed by moderator and published
I agree about the fries. I would like to see a video of your batter method! item not reviewed by moderator and published
yes i agree item not reviewed by moderator and published

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Recipe courtesy of Emeril Lagasse