Crispy Fish and Chips

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“Use Cod a nice hearty white fish! Make sure the potatoes are towel dried before frying. You can save time and fry in 2 pans.I like the malt vinegar, but you can serve with tartar sauce. If you have left over batter dip a sliced sweet onion and fry (Onion Rings) ** Thes are accepted for the Cajun Region based on the seasonings used as they are very indicative of the way Fish and Chips is made in Louisiana**”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 cup flour
  • 12 cup cornmeal
  • 4 -6 ounces beer
  • 18 teaspoon salt
  • 12 teaspoon Old Bay Seasoning
  • 4 cups vegetable oil (for frying)
  • 4 large russet potatoes, cut potatoes in even, finger-sized pieces
  • 2 lbs fish fillets, cut in half, crosswise

Directions

  1. Preheat oven to 250°F.
  2. Prepare batter: Mix flour, cornmeal, old bay, and salt together.
  3. Add ale and mix well.
  4. Batter should be thin.
  5. Heat oil in deep fryer.
  6. DO NOT FILL TO TOP.
  7. The potatoes and the fish will cause the oil to bubble.
  8. Allow room for the oil to rise.
  9. Cook 1/4 of the potatoes until golden brown, about five minutes.
  10. Drain on paper towels.
  11. Place in warmed oven.
  12. Repeat process until potatoes are done.
  13. Season with salt and pepper.
  14. Dip fish in batter, allowing excess to drip off.
  15. Fry in batches until golden brown, about 5 to 8 minutes.
  16. Drain on paper towels.
  17. Keep warm in oven until all fish are cooked.
  18. Season with salt and pepper.
  19. Serve with a sprinking of malt vinegar.

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