3 Videos | Photo: Chips and Fish Recipe
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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By Bacchus1976
Chicago, IL
on February 01, 2012
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The batter comes out extremely thick and is difficult to submerge the fish into evenly. When frying I cooked them for around 5 minutes and found the thick batter to still be raw in spots. It was pretty tasty, but I feel like the ratios are a bit out of whack and the batter should be thinned out somehow. I think it's worth another try but the shape of the fish and the fry time is going to be finicky.
By tbravo
on January 29, 2012
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I thought the recipe was easy to follow, and the beer batter was excellent.
By mjames297_9214578
New Jersey
on January 25, 2012
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First off, a 5-quart enameled Dutch oven (Lodge with a gallon of oil leaves about 2 inches headroom. When I submerged my dried potato wedges, it bubbled over oil which caught fire on the element and... you can guess the rest. Not backing down, I saved us from a house fire with an entire box of baking soda, cleaned up and used a DEEPER pot. I had 9 pieces of Cod to fry -- very thick batter --, and I kept the finished ones in the 200 degree oven to keep warm along with my chips. They were Soggy. Even turned temp up to try to recrisp, -- nope. I think the batter is just too dense. I don't know how or why people do this at home, but deep-frying will no longer be popular in my kitchen. It was dangerous, it was a mess, and it wasn't worth the effort.
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