Fish and Chips
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- 3 lbs russet potatoes (about 4 large potatoes), peeled, ends and sides squared off, and cut lenghtwise into 1/2 by 1/2 in fries
- 3 qts peanut oil (or canola oil) plus 1/4 additional cup
- 1 1/2 c all purpose flour
- 1/2 c cornstarch
- 1/2 t cayenne pepper
- 1/2 t paprika
- 1/8 t baking powder
- 1 1/2 lbs 1 inch thick cod fillet (or other thick white fish, such as hake or haddock) cut into eight 3 oz pieces
- 12 oz beer, cold (1 1/2 c) any beer will work except dark stouts and ales.
- Optional condiments: malt vinegar, tartar sauce, coctail sauce, ketchup, hot sauce
- Place cut fries in large microwaveable bowl, toss with 1/4 cup oil, and cover with plastic wrap. Microwave on high power until potatoes are partially translucent and pliable but still offer some resistance when pierced with tip of paring knife, 6 to 8 minutes, tossing them with rubber spatula halfway through cooking time.
- Carefully pull back plastic wrap from side farthest from you and drain potatoes into large mesh strainer set over sink. Rinse well under cold running water.
- Spread potatoes onto kitchen towels and pat dry. Let rest until room temperature, at least 10 minutes and up to 1 hour.
- While fries cool, whisk flour, cornstarch, cayenne, paprika, pepper, and 2 teaspoons salt in large mixing bowl.
- Transfer 3/4 cup of mixture to rimmed baking sheet.
- Add baking powder to bowl and whisk to combine.
- In heavy-bottomed 7 qt Dutch oven, heat 2 quarts oil over medium heat to 350°F.
- Add fries to hot oil and increase heat to high.
- Fry, stirring with slotted metal spoon, until potatoes turn light golden and just begin to brown at corners, 6 to 8 minutes.
- Transfer fries to thick paper bag or paper towels to drain.
- Reduce heat to medium-high, add remaining quart of oil, and heat oil to 375°F.
- Meanwhile, thoroughly dry fish with paper towels and dredge each piece in flour mixture on baking sheet; transfer pieces to wire rack, shaking off excess flour.
- Add 1 1/4 cups beer to flour mixture in mixing bowl and stir until mixture is just combined (batter will be lumpy).
- Add remaining beer as needed, 1 tablespoon at a time, whisking after each addition, until batter falls from whisk in thin, steady stream and leaves faint trail across surface of batter.
- Using tongs, dip 1 piece fish in batter and let excess run off, shaking gently.
- Place battered fish back onto baking sheet with flour mixture and turn to coat both sides.
- Repeat with remaining fish, keeping pieces in single layer on baking sheet.
- When oil reaches 375°F, increase heat to high and add battered fish to oil with tongs, gently shaking off excess flour.
- Fry, stirring occasionally, until golden brown, 7 to 8 minutes.
- Transfer fish to thick paper bag or paper towels to drain.
- Allow oil to return to 375°F.
- Add all fries back to oil and fry until golden brown and crisp, 3 to 5 minutes.
- Transfer to fresh paper bag or paper towels to drain.
- Season fries with salt to taste and serve immediately with fish.
- Serve with desired condiments.
Type of Food: Seafood
Key Ingredient: Fish,Potatoes
Difficulty: 3 - Difficult
Make Ahead: No
Prep Method: Stovetop,Deep Fryer