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Fish & Chips: Beer-Batter Fish & Chips II

Source of Recipe


Adapted from "Jay Harlow's Beer Cuisine"






List of Ingredients



• 1 lb. Kennebec or other frying potatoes, washed, unpeeled
  
• 1 egg yolk, beaten
  
• 1/2 cup flat beer
  
• 1/2 tsp salt, plus more for sprinkling
  
• 1/2 cup flour, plus more for dredging
  
• 1 lb. white fish fillets, such as cod (fresh, rather than frozen, is best)
  
• Oil for deep-frying
  
• Lemon wedges and/or malt vinegar
  






Instructions



1. At least 1 hour before serving, and up to 24 hours, cut the potatoes lengthwise into 3/8-inch-thick slices; stack the slices and cut them lengthwise into square sticks. Place the potatoes in a bowl and cover them with cold water; refrigerate if storing for more than a few hours.
   
   
2. Prepare the batter: Combine the egg yolk, beer and 1/2 teaspoon salt in a bowl and stir to dissolve the salt. Gradually add the 1/2 cup flour and stir with a whisk until smooth. Cover and refrigerate for at least 30 minutes. Rinse and dry the fish fillets and cut them into pieces about 2 ounces each and no more than an inch thick. Refrigerate until ready to cook.
   
   
3. Thirty minutes before serving, fill a deep saucepan, wok or deep-fryer with oil to a depth of several inches but no more than two-thirds full. Heat the oil to 300 degrees (F) over high heat.
   
   
4. Meanwhile, drain a handful or two of the potatoes in a sieve or spin them dry in a salad spinner.
   
   
5. Reduce the heat under the oil to medium and add the potatoes; stir once or twice with a skimmer. Watch the temperature; adjust the heat to keep it as close as possible to 300 degrees. Fry the potatoes until they are beginning to brown and their surface looks blistery, 5 to 7 minutes. Remove them with a skimmer, drain them briefly, and set them aside in a heatproof bowl or baking dish. As soon as they are cool enough to taste, try one. It should be soft throughout, with no raw crispness in the center but no browned crispness on the outside. If the center is still raw, return the potatoes to the pan for a little longer. Cook the remaining potatoes in the same way.
   
   
6. Preheat the oven to 200 degrees (F). Heat the oil to 375 degrees (F). Re-fry the potatoes, a handful or two at a time, to a deep golden brown -- about 5 minutes. Drain them thoroughly over the oil, then place them on a paper-lined sheet pan, salt them lightly, and keep them warm in the preheated oven.
   
   
7. Reduce the oil temperature slightly, to between 350 and 360 degrees (F). Dredge a few pieces of the fish in flour, and shake off the excess. Drop each piece into the batter to coat it evenly, then slide it into the hot oil. Cook until golden brown, 3 to 4 minutes. While the first few pieces are cooking, flour and batter the next. Keep an eye on the temperature and adjust it as necessary. Drain the cooked fish thoroughly and keep it warm in the oven while cooking the rest.
   
   Serve with malt vinegar or lemon.
   
   Makes 4 servings.