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Fish and Chips




Source of Recipe


Food Network: Alton Brown


List of Ingredients




For the FRIES:
-1 gallon safflower oil
-4 large Russet potatoes
-Kosher salt

For the BATTER:
-2 cups flour
-1 tablespoon baking powder
-1 teaspoon kosher salt
-1/4 teaspoon cayenne pepper
-Dash Old Bay Seasoning
-1 bottle brown beer, cold
-1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
-Cornstarch, for dredging



Recipe



-Heat oven to 200 degrees F.
-Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.

-Using a V-slicer with a wide blade, slice the potatoes with the skin on.
-Place in a large bowl with cold water.

-In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning.
-Whisk in the beer until the batter is completely smooth and free of any lumps.
-Refrigerate for 15 minutes.

Note: The batter can be made up to 1 hour ahead of time.

-Drain potatoes thoroughly, removing any excess water.
-When oil reaches 320 degrees,
-submerge the potatoes in the oil.
-Working in small batches, fry for 2 to 3 minutes until they are pale and floppy.
-Remove from oil, drain, and cool to room temperature.

-Increase the temperature of the oil to 375 degrees.
-Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes.
-Remove and drain on roasting rack.
-Season with kosher salt while hot and hold in the oven.

-Allow oil to return to 350 degrees.
-Lightly dredge fish strips in cornstarch.
-Working in small batches, dip the fish into batter and immerse into hot oil.
-When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes.
-Drain the fish on the roasting rack.
-Serve with malt vinegar.