Ingredients
Equipment
Method
To Make The Chips/Fries
- Preheat the oven to 200 degrees F, and add oil to a deep fryer or dutch oven until it is about 1 inch deep. Heat over high heat until it reached 325 degrees F on an instant read thermometer.
- Cut the potatoes into fries. Rinse under cold water and blot with a paper towel to remove excess water. Once the oil is 325 F, carefully fry the potatoes in small batches to avoid overcrowding and fry for 2-3 minutes until pale and softened. Use a slotted spoon to remove them from the oil and let them cool to room temperature.
- Increase the temperature to 390 degrees F. Carefully add the fries again, frying in small batches, until they are golden brown and crispy, another 2-3 minutes. Remove with a slotted spoon, and place them on a paper towel. Sprinkle with salt while they're still hot, and place them in the warmed oven while you're frying the fish.
To Fry The Fish
- Combine the flour, baking powder, and 1 tsp salt in a large flat bowl. Pour in the cold beer and whisk until smooth (use the batter immediately, do not let it rest for a while). In another bowl add some extra flour for dredging (about 1/2 cup).
- Place the fish in the flour and dredge all sides. Shake off the excess. Dip the fish into the beer batter to thoroughly coat all sides, allowing some of the excess batter to drip off (but not too much!).
- You can either use a deep fryer or a dutch oven. Fill it with vegetable oil to a depth of about an inch. Heat the oil to 365 degrees F. Carefully place the fish into the oil.
- Fry the fish in the deep fryer for 5-8 minutes or until nicely golden. If using a frying pan fry the fish for about 3 minutes on each side or until nicely golden. Remove the fish with a slotted spoon, letting the oil drop off, then place the fried fish on paper towels for a few seconds and serve immediately. (If you wait too long to serve the batter will lose its crispiness.)