You will need peanut oil for frying
INGREDIENTS: CHIPS
- 2 large russet potatoes
- salt
INGREDIENTS: FISH
- 4 fillets of white fish ( cod, haddock, halibut, Tilapia)
INGREDIENTS: BATTER and DREDGING
- 3/4 tsp Salt
- 1 tsp paprika
- 3/4 C AP flour
- 1 tsp baking powder
- 1 tsp corn starch
- 3/4 C ice water
- 3 TBL beer
- 1 egg, plus 1 yolk – whisk together in Bowl 1
- 2 egg whites, plus 1 white – in Bowl 2
- Peanut oil for deep frying
SIDES
- Salt
- Malt vinegar
- Ketchup
- Pickled onions
- Cucumber slices – Slice extremely thin
- Lemon wedges
STEP BY STEP
- Preheat oven to 300º
FISH - Cut fish into 2 – 3 inch pieces across the fillet
- Season fish generously with salt
– set aside
CHIPS - Slice potatoes lengthwise into quarters
Rotate and cut into quarters again, creating square logs
NOTE: Some recipes have you par boil the potatoes in salted water for five minutes - Put on paper towel to dry
– set aside
BATTER - Make batter in a large mixing bowl
- Mix flour and salt
- Whisk in egg from Bowl one, water and beer
- Whisk until completely smooth
– set aside for bubbles to subside
BACK TO THE CHIPS - In a large cast iron skillet, place potatoes in a single layer
- Cover with COLD oil by an extra inch
- Turn heat under skillet to high and let oil come to 250º
– Be sure that you have an instant read thermometer
– A splatter screen will help too, as it will spatter as the heat increases - Continue cooking until oil comes up to 350º
– Meanwhile prepare a baking sheet lined with newspaper, with a cooling rack on it. - When heat reaches 350º turn heat to low, and continue cooking potatoes for another 2 minutes or until potatoes are golden
- Turn heat off and immediately remove potatoes to drain on the cooling racks
- Place in the oven at 300º to keep warm
BACK TO THE BATTER - In a large clean mixing bowl, whisk egg whites until foamy, but not stiff
- Whisk both mixing bowls together
PREPARING YOUR FISH - Spread flour on a large plate
- Dredge fish lightly with flour and put onto a rack for later use
- Reheat oil over high heat to 360-365º
- Using fork, dip piece of fish in batter until well coated
- Shake off excess batter
- Carefully put fish into oil, no more than four pieces at a time
- Fry until golden brown – About 3 minutes per side
- Transfer fish to a drying rack or newspaper to drain
- Fry other fish pieces in the same manner
- If you are fixing a fair amount of fish, every 4-6 pieces, put it into the oven to keep warm
- Serve at once with chips and sides
