Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Serves: 4
- 4 (4-oz) while fish filets
- Oil for frying
- 2- 1/2 cups all-purpose flour
- 1 TBSP baking powder
- 3 tsp salt
- 1/2 tsp ground black pepper
- 1 12 oz can of beer
- 1 large egg, beaten
- 3 russet potatoes (24 oz), peeled and cut into wedges
- 5 TBSP veg oil, divided
- 3/4 tsp kosher salt
- 1/4 tsp ground black pepper
- Heat oil in a large deep skillet to 375 degrees.
- In a large bowl, combine 2 cups of flour, baking powder, salt and pepper.
- Combine beer and egg and pour into flour mixture. Whisk to a smooth batter. Should be consistency of pancake batter. If not, add more beer.
- Spread remaining half cup of flour on a plate. Dredge fish in flour and then dip into batter, letting excess drip off.
- Cook until coating turns brown and crispy, about 4 to 5 minutes per side.
- Place potato wedges in a large mixing bowl. Cover with hot water and soak for 10-30 minutes.
- Preheat oven to 475 degrees.
- Put 4 TBSP oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat pan with oil, or use pastry brush. Sprinkle pan with salt and set aside.
- Drain potatoes. Spread wedges out on layers of paper towels. Pat dry.
- Wipe out the empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining one TBSP of oil.
- Arrange potato wedges on the baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove foil, and continue to bake until the bottoms of the potatoes are spotty golden brown, about 15-20 minutes, rotating after 10 minutes.
- Using tongs, flip each wedge, keeping them in a single later. Continue baking until the fries are golden and crisp, from 5-15 minues. Rotate the pan as needed to ensure even browning.
- When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with salt and pepper to taste. Serve warm.
Recipe Origin: No idea.