Fish and Chips
Crispy, golden beer-battered cod fillets served alongside thick-cut, fluffy homemade french fries.
Ingredients
- 4 Russet potatoes · large, peeled and cut into thick sticks
- 6 cup Vegetable oil · for deep frying
- 1.5 cup All-purpose flour
- 1 tbsp Baking powder
- 1 tsp Salt · plus more for seasoning
- 1 cup Cold beer · lager or ale, kept ice cold
- 1.5 lb Cod fillets · cut into 4 portions
- 1/2 cup Cornstarch · for dredging
Directions
- 1
Prep the potatoes
Soak the cut potato sticks in a bowl of cold water for 20 minutes to remove excess starch, then drain and pat them completely dry with paper towels.
- 2
Blanch the fries
Heat the vegetable oil in a large heavy pot to 325 degrees F. Fry the potatoes in batches for 5 to 6 minutes until soft but not brown. Remove and drain on paper towels.
- 3
Make the batter
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually whisk in the ice-cold beer until the batter is smooth and free of lumps.
- 4
Crisp the fries
Increase the oil temperature to 375 degrees F. Fry the blanched potatoes again in batches for 3 to 4 minutes until golden brown and crispy. Season immediately with salt.
- 5
Fry the fish
Pat the cod portions dry, dredge them lightly in cornstarch, then dip into the beer batter. Fry in the 375 degree oil for 4 to 5 minutes until the coating is deep golden brown. Drain on paper towels.
