Fish & Chips
Perfectly crispy and full of flavour!
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/4 cups light beer or sparkling water
- extra flour for dredging
- 1 1/2 pounds fresh white fish fillets (cod, or halibut), cut into 4 pieces
- oil for frying
- 4 large Russet potatoes, peeled, sliced and put in a large bowl of cold water until ready to fry
- salt for sprinkling
- oil for frying
Make the fries!
- Heat oil in a large heavy pan or Dutch oven on high heat. Preheat oven to 200F.
- Meanwhile, thoroughly drain the sliced potatoes and blot them with paper towels to remove excess water. Once the oil reaches 325 F, carefully fry the potatoes in small batches to avoid overcrowding for 2-3 minutes until pale and softened. Use a slotted spoon to remove them from the oil and repeat.
- Increase the temperature of the oil to 375 degrees F. Carefully add the fries again, frying in small batches, until they are golden brown and crispy, another 2-3 minutes. Remove with a slotted spoon, place them on a baking sheet or roasting rack, sprinkle with salt while they're still very hot, and place them in the warmed oven.
Make the fish!
- Combine the flour, baking powder and salt in a large bowl. Pour in the cold beer and whisk until smooth (use the batter immediately, do not let it rest for a while). In another large plate or flat bowl, add flour for dredging.
- Blot the fish with paper towels to remove excess moisture. Thoroughly dredge all sides of the fish in the flour and shake off the excess.
- Dip the fish into the beer batter to thoroughly coat all sides, allowing some of the excess batter to drip off.
- Heat oil in a in a medium sized skillet to 350F-375F. Carefully place fish in oil and fry for 5-8 minutes, or until golden. Remove fish with slotted spoon and place onto paper towels to absorb excess oil.
- Serve the fish immediately with the fries. Enjoy with malt vinegar, tartar sauce, and lemon wedges.