Fish And Chips

Flour 2 cups
Baking powder 1 tablespoon
Cayenne pepper 1/4 teaspoon
Old Bay seasoning 1/4 teaspoon
Dark beer, good quality 1 bottle
Cornstarch For dredging
Fresh firm fish, like cod, haddock, pollock, cut into 1 1/2 inch strips 1 and 1/2 pounds
Baking potatoes, sliced julienne 4 large
Vegetable oil 4 cups
Salt and pepper To taste

1. Place the flour in a large bowl.


2. Add the baking powder, cayenne and Old Bay seasoning. Mix well.

3. Using a whisk, beat the beer into the flour mixture to develop a batter. Cover the batter for 30 minutes.

4. Heat the oil in a large pot set over medium heat and using a thermometer heat it to 350 degrees.

5. Lightly dust the fish in cornstarch, shaking any excess off.

6. Dip in the batter and let drip and gently place in the hot oil. When cooking 2-3 pieces at a time make sure the temperature of the oil is hot so the fish doesn’t get grease soaked.

7. Cook the fish, turning gently for 12-15 minutes depending on the thickness. Drain on paper towels.

8. Add the julienne potatoes to the hot oil and deep fry until golden brown and serve with the fish and malt vinegar.

Source:
TurnTo10 Online


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