Fish and Chips

Ingredients

2 (8- to 10-ounce) red-skinned potatoesor russet potatoesor idaho potatoes, unpeeled, cut into 1/8- to 1/4-inch-thick rounds, or cut length-wise into eights
3 qt Vegetable oil(96 fl oz)
1 1/2 cups all-purpose flour
1 1/2 teaspoons Old Bay Seasoning 1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
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)
cornmeal for dredging

Description

Slightly challenging at first but worth it.

Rating

Recipe Rating based on a scale of 1-5: 5 Favorite

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 potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to a rack to drain.

Increase oil temperature to 375°F. Place Flourinto a bowl, then whisk in Beergently until just combined. Stir in 1/4 teaspoon salt and rest of the ingredients.

Pat Fishdry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, and Old Bay Seasoning.

Place potatoes back in oil. Dredge fish in cornmeal, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide, as coated, into oil with the potatoes. Fry coated fish and potatoes, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to rack on a paper-towel-lined baking sheet; fry in batches if necessary, returning oil to 375°F between batches.

Yield

Makes 4 servings.

Date

July 19, 2007 September 3, 2007 (first time with modified recipe) September 27, 2008 (second modification) November 9, 2008 (used all all-purpose flour and turned out crispier)

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

and (as of August 24, 2007)

Tyler's Ultimate
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36327,00.html?rsrc=search

and (as of September 26, 2008)

Alton Brown http://www.foodnetwork.com/recipes/alton-brown/chips-and-fish-recipe/index.html

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
Can substitute 1 cup flour with 1 cup rice flour

Slather with malt vinegar, tartar sauce, and hot sauce