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Pike Place Ale-Battered Fish & Chips

Source of Recipe


Pike Place Market (Seattle, Washington)






List of Ingredients



• 2 quarts vegetable oil
  
• 6 russet potatoes
  
• 2 egg yolks
  
• 1 tsp salt
  
• 1 cup Pike Place Ale
  
• 1 cup flour
  
• 2 lbs. cod or snapper fillets, cut into uniform strips about 1/2-inch thick by 2 inches long
  






Instructions



1. Warm oil in a 4-quart pot (or deep fryer with a thermostat) over low heat to 350 degrees (F).
   
   
2. Peel potatoes and cut into long, thin strips. Set aside in cold water.
   
   
3. Whisk egg yolks and salt together. Add ale and slowly add flour until there is a smooth but thick consistency. Chill batter for 15 to 20 minutes while cooking fries.
   
   
4. Drain potatoes, transfer to paper towels and dry thoroughly. Fry potatoes in several batches until golden brown and soft in the center, about 5 minutes. Place chips on a platter lined with paper towels and keep warm.
   
   
5. Add fish strips to beer batter, making sure to thoroughly coat each piece. Using a slotted spoon or long tongs, drop fish into hot oil. Fry 3 or 4 pieces at a time. Cook 5 to 7 minutes until puffy and golden brown. Drain fish on paper towels and serve with chips.
   
   Serves 4