Fish and Chips

Fish and Chips Dish Guide

Ingredients

For the Fish

1 lb. firm white fish (Cod)

1 1/3 cup AP flour

1 t baking powder

2 t onion powder

1 T paprika

2 t Cajun seasoning

Salt and Pepper to taste

2 cups beer

For the Chips

3 russet potatoes cut into ½ inch sticks

Salt

2 qt neutral frying oil (peanut, canola, vegetable)

For the Tartar Sauce

1 cup mayonnaise

1 T freshly chopped dill (or 1 t dry)

1 small shallot, minced

1 t capers

½ t sugar (more or less to taste)

3-4 baby dill pickles, minced

Splash of pickle juice

Squeeze of lemon juice (again to taste)

Salt and Pepper to taste

Instructions:

Cut the fish into equal size pieces about 3-4 inches long.  Dry off on paper towel to remove excess moisture.  Combine all the dredge/batter ingredients except 1/3 cup of flour and the beer.  Mix to combine.  Place your cut russets into cold water for at least 30 minutes to remove excess starch. Mix all the ingredients for the Tartar Sauce together and refrigerate.  It will keep for a couple weeks in the fridge. 

When ready to cook, remove the potatoes from the water and dry thoroughly on a towel or paper towel. Heat 2 quarts of neutral oil (peanut, canola, vegetable, etc.) in a pot or dutch oven to 325 degrees (or use your deep fryer … if you are so fortunate).  Add about half the potatoes so as not to overcrowd the oil.  Stir and cook for 4-5 minutes until the potatoes are just beginning to color and soften.  Remove and drain and repeat with second batch of potatoes.  Once done, raise the oil to 375 degrees. 

Mix the beer into the batter ingredients and whisk to combine.  Place the remaining 1/3 cup of flour on a plate.  Take a piece of fish and coat all sides in the 1/3 cup of flour.  Dip the fish into the batter and coat thoroughly.  Slowly slide the fish into the oil and repeat with the next piece of fish.  Cook for 4-6 minutes until deeply golden brown on the outside and the fish is cooked through.  Set on a wire rack to drain.  Add your par-cooked potatoes to the 375 degree oil and cook for an additional 3-4 minutes, again until deeply golden brown and crispy.  Remove, drain and season immediately with salt.

Serve with malt vinegar and a fresh slice of lemon.