Fish N Chips
You can double fry the potatoes as described or oven fry them as I do.
- Canola oil for frying
- 2 pound Cod Fillet cut diagonally into strips (make sure all bones are removed from center)
- 2 cups all-purpose flour
- 2 tsp Old Bay seasoning
- 1 tsp Baking Soda
- Kosher salt
- 1 bottle cold Beer
In a bowl, combine flour, Old Bay, Baking Soda and salt. Make a well in the center of the flour mixture and gently stir in the cold beer. Mix until just combined. When oil is preheated to 375°, dip the fillet in the batter mixture. Coat the fish generously. When adding the fish to the oil, dip about ½ of fillet into the oil and allow the batter to start puffing and then gently slide it into the oil. Fry until they are golden brown and crispy, about 5 minutes turning the fish over during the cooking time. When done, remove from pan and put immediate on a baking sheet lined with paper towels and a cooling rack.
Chips: (you can double fry them per directions, or oven fry as I do)
4 large russet potatoes.
Preheat oil to 325°. Slice Potatoes lengthwise into strips and dry well. Fry in bathes until potatoes are cooked through and tender, but have no color (4-5 minutes). Drain on paper towels.
After fish is done frying keep temperature at 375°. Fry potatoes a second time until they are golden brown and crispy. Drain on paper towels and sprinkle with salt.