Fish and Chips are a special treat that we enjoy making on cold winter nights. While fresh fish is best, we rarely have it, but I bet this would taste wonderful after a successful day fishing!
This is best served with a malt vinegar for the chips and a lemon wedge for the fish. A simple salad on the side would be a great addition.
If using frozen fish, be sure to defrost it completely before using.
- 2 pounds Cod haddock, Pollock or tilapia
- 1 1/4 tsp salt
- 1/2 tsp white pepper or black pepper
- 1 cup unbleached flour
- 1 Tbl garlic powder
- 1 Tbl paprika
- 2 tsp seasoned salt
- 1 large egg lightly beaten
- 1 1/3 cups cold beer Guinness recommended
- Canola oil for frying
- 8 medium russet potatoes
- Peel potatoes.
- Cut into desired sizes and place in cold water while preparing remaining potatoes.
- Drain potatoes and place in pot with fresh cold water covering them.
- Bring potatoes to a gentle boil and simmer 3-4 minutes.
- Using a large, heavy bottomed pot, heat 2- 3 inches of oil to 325 degrees F.
- Drain potatoes well and then pat dry with towel.
- Carefully place potatoes in hot oil and cook for about 2 minutes at 325 degrees. Do not brown.
- Drain and then set aside while cooking fish.
- To make the beer batter, whisk together the flour, garlic powder, paprika and seasoned salt.
- Stir in the lightly beaten egg, then gradually whisk in the beer until the batter forms and is no longer lumpy.
- Cover and let rest in refrigerator for 30 minutes.
- Cut fish into desired sizes.
- Pat fish dry with paper towels and season with salt and pepper.
- Dip fish one piece at a time into the batter, then place in 375 degree hot oil.
- Cook for 3 to 4 minutes or until the fish is a nice golden brown. (Depending on thickness of fish, this may be longer, be sure fish is fully cooked before removing)
- Drain fish well and cover with parchment paper.
- Place in warm oven to keep hot.
- Increase the heat of the grease to 400F.
- Add potatoes and finish cooking for another 5 minutes or until golden and crisp.
- Season with salt if desired before serving warm.
Best served with a malt vinegar, though red wine vinegar is an okay substitute. If you must have tarter sauce mix together 1 cup mayonnaise (part yogurt if desired) with 2 tsp finely diced dill pickle, 1 tsp yellow or dijon mustard, 1 tsp lemon juice and salt and pepper to taste. 1 tsp dill is optional. Mix well and store in fridge for at least an hour before using.