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 mrsmamab_13090349
Northeast Ohio
on October 11, 2011
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I made this recipe using cod and it was wonderful! First time my battered fish has ever held the batter and poofed up nicely like you see on TV or in restaurants! I totally overlooked the part about cutting the fish into 1 ounce strips and instead my servings were 4-6 ounces. Mammmoth looking things once they were cooked but still just as wonderful. I also made the chips which were nice and crisp right out of the fryer. Holding them in the oven didn't do them any favors but could be because I was a bit slow. Next time I'll have 2 pots of oil going and can serve both chips and fish fresh at the same time.
By I LUV PASTA
New Jersey
on July 20, 2011
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Awesome! I thought these fish in chips were EXCELLENT. It is EXACTLY how they serve them in the chain restaurants like TGI Fridays...which I LOVE.
I used to order them every time I went out to eat but no longer need to now that I have the freedom to make it anytime thanks to Alton!!
I used pollock for the fish and it came out perfectly. That fish batter tasted SO good. And I double fried the french fries and they were delicioius.
Thank you Alton for a great, great recipe!!!
By snarejob_11718811
hamden, CT
on March 07, 2009
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Easy to make, and delicious. I made this wheat organic flour and I used olive oil blend which made it greasy and oily. Bad choice on my part.
the next time i follow Alton's recipe to the "T". This recipe will hit our mothers day table this spring. Thanks Alton
Read all 29 reviews