Ingredients: |
Ingredients: 1 gallon safflower or other frying oil
4 large Russet potatoes
Kosher salt
2 cups all-purpose white 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 white fish (tilapia, pollock, cod), cut into 1-ounce strips
Cornstarch, for dredging
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Directions: |
Directions:Put out a rack to place the cooked fish on. Heat the oil in a 5-quart Dutch oven over moderate high heat until it reaches 320 degrees. 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.
Scrub the potatoes, cut off any bad parts (do no peel), and cut into chunky sized chips. Rinse and dry thoroughly. Fry chips for about 3 minutes until soft but NOT colored. Drain, shake well and set aside. Heat oil 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. Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Season with kosher salt Serve with malt vinegar. |
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