Beer Battered Fish & Twice cooked fries
Cook Time: 20 minutes Servings: 4
Ingredients
For the Batter:
1 cup all-purpose flour
1 cup cornstarch
one 12-ounce can beer (ale, larger)
1 large egg
1 teaspoon kosher salt
For the Fish:
6 cups peanut or canola oil
1 ½ pounds skinless fillets (cod, flounder, fluke, or haddock), cut into four pieces, less than ¾-inch thick
salt and pepper
malt vinegar, or lemon
Directions
1. For the Batter: Whisk together flour, cornstarch, beer, egg, and salt in a medium-sized bowl. Make sure there are no lumps. Cover bowl and place in fridge for at least 20 minutes, and up to 3 hours.
2. For the Fish: Pour oil into a large dutch oven. Turn heat to medium and bring to a temperature of 375°F.
3. Dry fish fillets with paper towels. Season both sides with salt and pepper. Drop each piece into the bowl of batter.
4. When oil is at 375°F., remove one piece of fish out with a pair of tongs, letting the excess batter drip back into the bowl. Then lower it into the oil, holding on to it for a few seconds to keep it from sticking to the bottom. Repeat process with other fillets. Adjust heat to medium-high to keep temperature at about 350°F. Cook until fillets are golden brown, about five minutes.
5. Drain fish fillets on a baking sheet covered with paper towels. Serve with cole slaw, malt vinegar, lemon, or whatever you like best.
Twice Cooked Fries
Servings: 4 servings
Ingredients
2 pounds potatoes, preferably Bintjes or Idaho, peeled and sliced lengthwise into 1/3-by-1/3-by-2 1/2-inch sticks or sliced with a crinkle cutter into 1/4 inch thick rounds.
Vegetable or peanut oil, for frying
Fine sea salt, to taste
Directions
1. Soak potatoes in cold water and cover for a minimum of 1 hour and up to24 hours. Drain, and pat dry.
2. Heat oil in a large stockpot to 275 degrees. Line two baking sheets with paper towels. Blanch potatoes in small batches without crowding, turning occasionally, until completely cooked but barely colored, 3 to 4 minutes. Using a slotted spoon, transfer potatoes to one of the prepared baking sheets to drain in a single layer.
3. Increase oil temperature to 350 degrees to 375 degrees. Fry potatoes in small batches, turning occasionally, until crisp and golden brown. Using a slotted spoon, transfer to prepared baking sheet in a single layer. Sprinkle with salt, and serve immediately.
