English Pub-Style Beer Battered Fish and Chips

Ingredients:

2 large russet potatoes
Good quality cooking oil
4 cod or haddock fillets
Sea salt, to taste
Freshly ground black pepper, to taste
1-1/4 cup all-purpose flour
1 teaspoon baking soda
8-ounces British beer (I used Newcastle Brown Ale)
1 -1/4 teaspoons onion powder
1 -1/4 teaspoons garlic powder
Malt vinegar for serving
Tartar Sauce for serving

Preparation:

Peel the potatoes and cut them into approximately 5/8-inch-thick chips. Soak the potatoes in water for one hour. Rinse and dry thoroughly.

Fill a Enameled Cast-Iron 7-1/4-Quart (Dutch) Oven with the oil. Heat to 275 degrees F. Thoroughly drain the chips and add them to the oil, working in batches to avoid overcrowding the pan. Fry the chips until they are soft enough to squeeze but not yet browned, about 10 minutes. Once all the chips have been blanched, spread them on a sheet tray and store them in the fridge overnight.

Season the fish with sea salt and freshly ground black pepper. Add 1/4 cup of flour onto a plate. Dredge the fish fillets in the flour thoroughly. Leave the fish fillets in the flour while you make the batter.

Add remaining flour, baking soda, onion powder, garlic powder, sea salt and freshly ground black pepper into a large bowl.

While whisking add the beer gradually, stop when the batter resembles heavy cream consistency and contains no lumps. Drink any beer that is left!

Heat the pot of oil to a fish frying temperature of 320 degrees F.

Take one fillet of fish at a time, holding it by the tail or thin end, swirl it around the batter until well coated.

Immediately plunge into hot oil.

As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they finish cooking, about 6 to 10 minutes depending on the thickness. Place onto a sheet pan and keep warm in the oven.

When ready to serve, heat the oil to 375 degrees F and fry the blanched chips, in batches if necessary, until golden brown and crispy on the outside and still fluffy on the inside, about 5 minutes. Drain and shake well.

Serve on plates with sea salt, malt vinegar and plenty of tartar sauce.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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