Beer Battered Fish and Chips
3014 days ago
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Ingredients
the Fish
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 12-ounce can or bottle of beer (not light or non-alcoholic)
- 1 large egg
- 1 teaspoon kosher salt
- 6 cups peanut, canola or vegetable oil
- 1-1/2 pounds skinless fillets (cod, flounder or haddock) about 3/4" thick
- Salt and pepper
- Flour for dredging
the Chips
- 2 cups of vegetable oil
- 4 large Russet potatoes, scrubbed and cut into strips
- Soak in cold water for about 30 minutes
- Sea salt
Directions
- For the Fish: In a medium-size bowl, whisk together the flour, cornstarch, beer, egg and salt until smooth. Cover and refrigerate for at least 20 minutes or up to 3 hours.
- Heat oil in a large Dutch oven to a temperature of 375°F.
- Dry fish with paper towels, season with salt and pepper and dredge lightly in flour. Dip in batter. Remove, letting excess batter drip back into the bowl. Slowly lower the fish into the oil a few pieces at a time. Do not crowd the pan and keep the temperature at about 350°F. Fry until golden brown, about 5 minutes.
- Drain fish on a wire rack.
- For the Chips: Heat oil in a heavy pot or Dutch oven to 375°F. Drain potatoes and pat dry with paper towels. Fry potatoes until golden brown, drain on paper towels and sprinkle with sea salt.
