Chips- 3 quarts peanut or vegetable oil, for frying
4 large russet potatoes, peeled and cut lengthwise into 1/4 inch wide sticks
Fish- 2 c. all purpose flour
2 t. Old Bay seasoning
1 teaspoon baking soda
Kosher salt and pepper to taste
1 bottle cold beer
Instructions
2 pounds cod or haddock fillets, skinned and cut diagonally into 1
1/2-inch wide strips, 5 to 6 inches long
Heat the oil in a large deep, pot over medium heat. Bring the oil
to 325 degrees F. Regulate the temperature with a candy
thermometer. Keep the potato sticks in a bowl of water to
prevent browning before frying. Remove to paper towels and dry
well before placing in oil. Working in batches, fry the potatoes
until they are cooked through and tender but have no color,
about 4 to 5 minutes. Be sure the fries have plenty of room and
gently swish them around as they are cooking. Remove them
from the oil and put them immediately on a paper towel lined
baking sheet.
Preheat the oven to 300 degrees F and raise the temperature of
the cooking oil to 375 degrees F.
In a medium bowl, combine the flour, seafood seasoning, baking
soda and pinch of salt. Make a well in the center of the flour
mixture and gently stir in the cold beer. Mix until just combined.
When the oil is preheated to the correct temperature, dip the
fish fillets in the batter mixture. Coat the fish generously. When
adding the fish to the oil, dip about 1/3 to 1/2 of the fillet into
the oil and allow the batter to start puffing and then gently slide
it into the oil. Fry the fish until they are golden brown and
crispy, about 5 minutes turning the fish over during the cooking
time. When the fish are done, remove from the oil and put
immediately on paper towels to blot the excess oil. Arrange the
fish on a baking sheet lined with a cooling rack. Hold the fish in
the preheated oven until serving. Work in batches and be sure
not to crowd the oil
Again, working in batches, fry the fries a second time at 375
degrees F, until they are golden brown and crispy. Remove them
from the oil, immediately put them on paper towels and toss with
kosher salt. Transfer the fish to a serving platter and serve with the
fries.
Serving
Suggestions
Serve with tartar sauce, malt vinegar, and red cabbage slaw
Originally Submitted
6/16/2010
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