Chips and Fish

Ready in 45 minutes

Prep Time:20 min

Cook Time:30 min

"So delicious. Golden, crispy and light tasting. Made the fish but not the chips. The batter came out great, tho I did not have Old Bay seasoning on hand so just skipped it. Thanks for the recipe!!"

- TallRedHairedGuy

Top-ranked recipe named "Chips and Fish"

5 avg, 2 review(s) 100% would make again

Ingredients

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For the fries:
1 gallon safflower oil
4 large Russet potatoes
Kosher Salt
For the batter:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon Old Bay Seasoning
18 ounces brown beer; cold - pref Nut Brown Ale
1 1/2 pounds firm-fleshed whitefish; (tilapia, pollock, cod), cut into 1-ounce strips
Cornstarch; for dredging

Original recipe makes 4 Servings

Servings  

Preparation

Heat oven to 200 degrees F.

Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.

Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.

In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.

Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.

Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.

Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.

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Calories Per Serving: 8276 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The batter also works for onion rings - love it!
sbjonas 6 months ago
So delicious. Golden, crispy and light tasting. Made the fish but not the chips. The batter came out great, tho I did not have Old Bay seasoning on hand so just skipped it. Thanks for the recipe!!
TallRedHairedGuy 2 years ago
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