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Categories:Viewed: 42 - Published at: 6 years ago
Ingredients
- 2 cups all-purpose flour, sifted, plus more as needed
- Kosher salt
- 1 pint brown ale
- Vegetable oil, for deep-frying
- 8 large Idaho potatoes, peeled and sliced 1/2 inch thick
- 4 (6-ounce) cod, haddock, or halibut fillets, about 1 inch thick
- Malt vinegar, for serving
Method
- Put 1 1/2 cups of the flour and a pinch of salt in a medium bowl.
- Whisk in the ale until smooth.
- (For a lighter batter, use a handheld immersion blender to combine.)
- The batter should have the consistency of heavy cream; if it is too thin, whisk in a little more flour.
- Cover and refrigerate for 1 hour.
- Fill a deep-fryer or heavy pot halfway with oil, and heat to 300F.
- Add your chips carefully, so as not to excite the oil, and cook for about 3 minutes; they shouldnt color.
- Transfer to a paper-towel-lined baking sheet and let cool.
- Raise the oil temperature to 350F.
- Put your chips in the oil and fry until golden brown, 3 to 4 minutes.
- Drain on a paper-towel-lined baking sheet and sprinkle with salt.
- Raise the oil temperature to 375F.
- Put the remaining 1/2 cup flour in a baking dish.
- Season the fish generously with salt; then dredge in the flour, shaking off any excess.
- Give the batter a stir and dip the fish in the batter, shaking off any excess.
- Fry the fish, flipping once and adjusting the heat as necessary, until golden brown and cooked through, 4 to 5 minutes.
- Transfer to a plate lined with paper towels, and season with salt.
- Serve with the chips and malt vinegar.
