Aaron Mayís Fish and Chips, as seen on Guyís Ranch Kitchen Season 4.
Recipe courtesy of Aaron May

Fish and Chips

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  • Level: Intermediate
  • Total: 2 hr 15 min (includes chilling time)
  • Active: 45 min
  • Yield: 4 portions



Special equipment:
a deep-fry thermometer or deep-fryer
  1. Fill a large bowl with water and add 1 tablespoon salt and 1 tablespoon vinegar per gallon. Cut the potatoes into fries, placing into the salted water immediately after cutting.
  2. Bring a large pot of water to a boil, then add 1 teaspoon salt per gallon and cook the fries until they are tender but not mushy, 12 to 13 minutes. Turn out onto a tray and chill, uncovered, for at least 1 hour or up to overnight.
  3. Add the peanut oil to a large heavy-bottomed pot or a deep fryer and preheat to 360 degrees F.
  4. Cut the fish into 8 finger-like pieces of equal size. Sprinkle each piece with salt. Set aside while you get the batter ready.
  5. Add 1 1/2 cups all-purpose and 1 1/2 cups instant flour to a bowl and mix well. Stir in the sugar, baking powder and vodka. Slowly add the beer, mixing until just combined, being careful not to overmix.
  6. Add the remaining cup all-purpose and cup instant flour to a shallow dish and mix to combine.
  7. Place the fish fillets in the flours and dredge until evenly coated. Add the floured fish to the batter and let the excess drain off. Fry until golden brown and delicious, 3 to 5 minutes. Remove from the oil, then drain on paper towels and season with salt.
  8. Fry the potatoes until golden brown and floating, 6 to 8 minutes. Remove from the oil and add to a heatproof bowl. Season with the salt and malt vinegar and gently toss to combine.
  9. Place the fries on a plate or basket, then top with the fish and serve with the malt vinegar and tartar sauce.