Fish & Chips

What to do with a couple pounds of halibut from Alaska?  Fish & Chips, of course!  It was fantastic; thanks Jeff & Rae.  I haven’t calculated the weight watchers points, but Alton Brown assures me that if the proper technique and temperatures are used for frying, very little oil is absorbed by the food.

 This recipe had over 100 reviews with an average rating of 5 out of 5 stars.  I did make changes suggested by many comments – additional seasoning and thinning the batter a bit.  We’ll use this batter recipe for many things.  I think zucchini may be next.

          

Ingredients

Adapted from Alton Brown

For the fries:

4 large russet potatoes

1 gallon safflower oil (I used 48 oz. canola oil)

kosher salt

For the batter:

2 c. flour

1 T. baking powder

1 t. kosher salt

1/4 t. cayenne pepper ( I used 1/2 t.)

dash Old Bay seasoning, (I used 1/4 t.)

1 bottle brown beer, cold (I used 1 1/4 bottles)

1 1/2 lb. firm white fish, cut into 1 oz strips

salt

cornstarch, for dusting

Directions  

Heat oven to 200 degrees.

Heat the oil in a 5 qt. dutch oven (I used a large cast iron frying pan) until it reaches 320 degrees. Using a V-slicer on it’s thickest setting, slice the potatoes with skins on.  Put potatoes in a large bowl of cold water.

In a bowl, whisk together flour, baking powder, kosher salt, cayenne pepper, and Old Bay.  Whisk in beer. Mix until smooth and free of lumps.  Refrigerate for 15 minutes.  Can be refrigerated for up to an hour.

Drain potatoes, removing all water.  Fry (at 320) in small batches for 2 – 3 minutes.  The potatoes should be light and floppy.  Drain allow to cool to room temperature.  Increase oil temperature to 375.  Refry potatoes (still in small batches) for an additional 2 – 3 minutes or until golden brown and crisp.  Place cooling rack over cookie sheet (to catch any drips).  Remove potatoes from oil, place on cooling rack.  Season with kosher salt while still hot.  Keep warm in oven.

Allow oil to cool to 350 degrees.  Lightly salt fish; dredge fish in corn starch.  Working in small batches, dip the fish in the batter, and then into the oil.  When the first side is set and brown, turn fish over.  Cooking for about 2 minutes.  Again, placking a cooling rack over a cookie sheet.  Place fish on cooling rack to drain.

Serve with malt vinegar.

Serves 4.