Fish and Chips

Ingredients

3 (8- to 10-ounce) red-skinned potatoesor russet potatoesor idaho potatoes, unpeeled, cut into 1/8- to 1/4-inch-thick rounds
3 qt Vegetable oil(96 fl oz)
2 cups rice flour, divided
1 1/2 teaspoons Old Bay Seasoning 1 (12-oz) bottle cold Beer(preferably ale) or club soda
1 1/2 lb Haddockor Codfillets or Tilapiafillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6 inches long)
Additional rice flour for dredging

Description

Challenging but worth it.

Rating

Recipe Rating based on a scale of 1-5: 4 Good; will make again

Procedure

Hold Potatoesin a large bowl of cold water.

Heat Vegetable oilin a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry one third of potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to a rack to drain. Fry remaining potatoes in batches, returning oil to 325°F between batches. Remove oil from heat and reserve.

Heat oil over moderately high heat until it registers 350°F. Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.

Increase oil temperature to 375°F. Sift 1 1/2 cups Flourinto a bowl, then whisk in Beergently until just combined. Stir in 1/4 teaspoon salt.

Pat Fishdry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, and Old Bay Seasoning, then dredge in remaining 1/2 cup flour, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide into oil as coated. Fry coated fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to rack on a paper-towel-lined baking sheet and keep warm in lower third of oven, then fry remaining fish in batches of 4, returning oil to 375°F between batches.

Fry potatoes again, in batches, until deep golden brown and crisp, about 5 minutes per batch. Return oil to 350°F between batches. Transfer with slotted spoon to rack.

Yield

Makes 4 servings.

Date

July 19, 2007

Source

Inspired by:
Gourmet, January 2004
http://www.epicurious.com/recipes/recipe_views/views/109011
&
Bon Appétit, June 2007
Bon Appétit Test Kitchen
http://www.epicurious.com/recipes/recipe_views/views/238551

Prep Time

Active time: 1 1/2 hr
Start to finish: 2 1/2 hr

Cook Time

See Prep Time.

Notes

Season fish and chips with salt.

Chips can be fried for the first time 3 hours ahead and kept, uncovered, at room temperature until refrying.
Special equipment: a deep-fat thermometer

Slather with malt vinegar