Fish and Chips

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Serves: 4

Ingredients:

Fish

  • 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

Chips

  • 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

Directions:

Fish:

  1. Heat oil in a large deep skillet to 375 degrees.
  2. In a large bowl, combine 2 cups of flour, baking powder, salt and pepper.
  3. 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.
  4. Spread remaining half cup of flour on a plate. Dredge fish in flour and then dip into batter, letting excess drip off.
  5. Cook until coating turns brown and crispy, about 4 to 5 minutes per side.

Chips:

  1. Place potato wedges in a large mixing bowl. Cover with hot water and soak for 10-30 minutes.
  2. Preheat oven to 475 degrees.
  3. 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.
  4. Drain potatoes. Spread wedges out on layers of paper towels. Pat dry.
  5. Wipe out the empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining one TBSP of oil.
  6. 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.
  7. 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.
  8. 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.

Notes:

Recipe Origin:  No idea.

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