Fish & Chips

Fish & Chips

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    lb Yukon Gold ptatoes, cut into fries (¼ inch thick)

  • Salt & freshly ground pepper

  • 2

    lb cod filets

  • Batter:

  • 1

    cup flour

  • ¾

    tsp baking powder

  • 1

    tsp swalt

  • tsp ground pepper

  • 1

    cup beer

  • 1

    egg separated

  • canola oil for frying

Directions

To prepare the batter, in a bowl, stir together the flour, baking powder, salt & pepper. In another bowl, whish together the beer and egg yolk. Put the egg whtie in a third bowl. Let stand until ready to fry the fish. Preheat an oven to 300. Line several baking sheets with paper towels. In a deep cast iron pot or dutch oven over medium high heat, pour in oil to a depth of 3 to 4 inches. and heat to 235 on a deep frying thermomenter. Working in batches, add the potatoes to the oil and fry until soft, 3 to 5 minutes. Using a slotted spoon, transfer the potatoes to a paper towel lined baking sheet. Reheat the oil to 375. Working in batches, fry the potatoes again until golden brown & crispy, 3 to 4 minutes. Using the slotted spoon, transfer the potatoes to a paper towel lined baking sheet and season with salt. Place the potatoes on a wire colling rack sedt over a clean baking sheet and keep warm in the oven. Reheat hte oil to 365. Whish the beer mixture into the flour mixture to create a thick batter. Whisk the egg whtie to soft peaks, 4 to 5 minutes, then fold it into the batter. Pat the fish dry with papertowels and season with salt & pepper. Working in batches, dip the fish into the batter and shake off the excess. Add the fish to the oil and fry, turning once, 3 to 5 minutes total. Using the slotted spoon, transfer the fish to a paper towel lined baking sheet. Serve the fish and chips immediately and pass the malt vinegar at the table.


Nutrition

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