English Fish And Chips

Ingredients, Fries

  • 1 gallon vegetable oil or peanut for frying
  • 2 russet potatoes
  • Kosher salt

Ingredients, Beer Batter

  • 1 pound whitefish fillets, cut into 2 inch strips (cod etc.)
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • Dash Old Bay Seasoning
  • 1 bottle brown beer, cold
  • Cornstarch, for dredging

Accoutrements

  • HP sauce, brown sauce, chippy sauce, or malt vinegar (UK)
  • Tartare sauce (USA)
  • Mushy Peas (UK)
  • Green peas and diced tomato or carrot (USA)

Tools

  • Mandoline
  • Fryer
  • Cutting Boards
  • Large bowl and whisk for batter
  • Tongs
  • Cooling rack or roast pan (for draining fries)
  • Paper Towels

Directions, Fries

  1. Heat oil to 325 degrees. Heat oven to 200 degrees.
  2. Wash potatoes well and slice in mandoline to a thick cut (or steak cut).
  3. Rinse potatoes until they run clear, and soak in ice water for 1 hour (or less).
  4. Dry fries well, fry once for 2-3 minutes at 325. Remove and let cool to room temperature.
  5. Raise heat to 375, fry again for another 2-3 minutes or until done.
  6. Place over cooling rack to let drain add salt and hold in oven.

Directions, Beer Batter Fish

  1. Whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning in large bowl. Add beer and whisk until smooth and free of lumps. Refrigerate for 15 minutes. (can be made 1 hour ahead of time)
  2. Bring Oil to 350 degrees.
  3. Lightly dredge fish strips in cornstarch then dredge into batter and drop into oil.
  4. Cook, in batches if necessary, until golden brown (about 2 minutes) and serve immediately.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.