Chips And Fish
Serves: 6
Presley Zulauf
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
40
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Heat oven to 200 degrees F
2
Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees
3
Using a V-slicer with a wide blade, slice the potatoes with the skin on
4
Place in a large bowl with cold water
5
In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning
6
Whisk in the beer until the batter is completely smooth and free of any lumps
7
Refrigerate for 15 minutes
8
Note: The batter can be made up to 1 hour ahead of time
9
Drain potatoes thoroughly, removing any excess water
10
When oil reaches 320 degrees, submerge the potatoes in the oil
11
Working in small batches, fry for 2 to 3 minutes until they are pale and floppy
12
Remove from oil, drain, and cool to room temperature
13
Increase the temperature of the oil to 375 degrees
14
Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes
15
Remove and drain on roasting rack
16
Season with kosher salt while hot and hold in the oven
17
Allow oil to return to 350 degrees
18
Lightly dredge fish strips in cornstarch
19
Working in small batches, dip the fish into batter and immerse into hot oil
20
When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes
21
Drain the fish on the roasting rack
22
Serve with malt vinegar