FBD

British Fish and Chips

OtherSeafoodAdvanced60 minBy Northstar

Ingredients

Servings
4
  • 4 piece large Russet potatoes
  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 0.3 tsp cayenne pepper
  • 0 dash Old Bay Seasoning
  • 12 oz brown beer, cold
  • 1 0.5 lb firm whitefish (tilapia, pollock, or cod), cut into 1-oz strips
  • 0 cornstarch for dredging
  • 0 safflower oil for deep frying
  • 0 malt vinegar for serving

Instructions

  1. 1

    Heat oil in a Dutch oven to 320°F. Slice potatoes with skin on using a V-slicer. Place in cold water.

  2. 2

    Whisk together flour, baking powder, salt, cayenne, and Old Bay. Whisk in cold beer until batter is completely smooth. Refrigerate 15 minutes.

  3. 3

    Drain potatoes thoroughly. Fry in 320°F oil in small batches for 2-3 minutes until pale and floppy. Drain and cool. Increase oil to 375°F, re-fry until crisp and golden. Season with kosher salt.

  4. 4

    Allow oil to return to 350°F. Lightly dredge fish strips in cornstarch. Working in batches, dip fish into batter and fry until golden brown, about 2 minutes per side. Drain on a rack.

  5. 5

    Serve fish and chips together with malt vinegar.