Beer Battered Fish and Homemade Chips

Last night Don made Fish and Chips and I have to be honest….they were THE best yet. So  we agreed no more ordering in. You might be surprised at one of the ingredients but, boy oh boy, it worked.

  • 3 large russet potatoes
  • vegetable oil for deep frying
  • 1 1/4 cups flour
  •  2 tsp. baking powder
  • kosher salt
  • 1/4 tsp. cayenne pepper
  • 1/2 bottle chilled n.a beer
  • 1 1/2 lb. skinless cod fillets, cut into 4 fillets
  • Malt vinegar, lemon wedges for serving

 

Slice the potatoes lengthwise into 1/4 inch sticks. Add to the ice water as you work. Let sit for 30 minutes and lift out, rinsing well and patting really dry.

Preheat oven to 350 degrees. Heat about 4 inches of oil in a large frying pan until a thermometer reaches 280 degrees. Add half the potatoes and fry until just tender but no colour. Remove with a slotted spoon to a paper lined plate. Repeat with the remaining potatoes then turn the temperature up to 365 degrees.

Whisk together the dry ingredients, using only 3/4 cup of flour, with the beer until MOSTLY smooth. Let sit for about 5-6 minutes to thicken up.

Set a rack on a rimmed baking sheet. Season the fish with salt and  working in two batches, dredge the fish in the remaining 1/2 cup of flour, then dip into the beer batter, letting the excess fall off. Fry until crisp and golden brown (about 4 minutes). Transfer to the rack and place in the oven to stay warm.

Increase the temperature of the oil for 380 degrees. Working in two batches again. fry the potatoes until golden brown, about 2 minutes. Drain on a paper lined plate. Finish the second batch and then plate and serve.

OMG!!!!n So yummy.

 

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