Beer Battered Fish and Chips RECIPE FOR TODAY

Beer Battered Fish and Chips

Serves 4

For the Fish

1. 1 lb. of white fish: haddock, pollock, or cod
2. 2 cups of flour
3. salt and pepper
4. 1 teaspoon onion powder
5. 10 oz. of dark beer
6. 4-5 cups of vegetable oil

For the Chips

1. 3 large Russet Potatoes
2. salt

Chips

1. 1. Cut potatoes into thick, short strips.
2. 2. Place the strips in cold water. Stir around and drain off the starchy water. Fill bowl with water again. Let the potatoes sit for at least 30 minutes.
3. 3. Drain the potatoes and dry completely.
4. 4. Heat the oil to 300 degrees and blanch the potatoes in batches, they should not be brown at this point. Drain potatoes on paper towel.
5. 5. Raise the heat of the oil to 400 degrees and fry the potatoes again, this time for about 3 minutes, until very crispy, place on a paper towel to dry. Sprinkle with salt. You may keep hot in a 300 degree oven.

Fish

1. 1. Cut the fish into strips.
2. 2. Mix 1 cup of flour with the onion powder, and some salt and pepper.
3. 3. Mix the other cup of flour with salt and pepper and the beer. Heat the oil in a large dutch oven
4. 4. Dip the fish into the dry flour first and coat.
5. 5. Then dip into the beer batter and coat completely.
6. 6. Fry the fish in the oil, dipping the fish first and then completely submerging.
7. 7. When golden on one side, flip over. It should take about 2 minutes per side.
8. 8. Drain the fish on a paper towel.
9. Serve with tartar sauce and malt vinegar!

By Leah Maroney