Ingredients
Chips:
4 large russet potatoes
kosher salt (to taste)
Batter:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
dash of old bay seasoning
1 bottle any type of brown beer
1 1/2 lbs of firm whitefish (cod, talapia, pollock)
malt vinegar
tartar sauce
Preparation
in a bowl, whisk together flour, baking powder, salt, cayenne pepper, and old bay seasoning. whisk in beer untill the better is completly smooth and free of any lumps. refrigerate 15 min (can be prepared up to an hour early)
cut up potatoes or use V slicer heat oil 320 degrees. fry chips for 2-3 min let cool to room temp then re-fry them another 2-3 min in 375 degree oil and hold in oven when done
oil temp 350 degrees lightly dredge fish strips in cornstarch , working in small batches, dip the fish into batter and immerse into hot oil. when the batter is set, turn the pieces of fish over and cook untill golden brown (about 2 min) drain fish on roasting rack. serve with malt vinegar and tartar sauce
