Fish and Chips

Method

Directions

1. 1
   In bowl, whisk together flour, baking powder, salt, pepper, and old bay seasoning. Whisk in beer until the batter is smooth. Set aside in the refrigerator for up to 1 hour and at least 15 minutes.
2. 2
   While batter is refrigerating, cut potatoes into thin slices and place in a bowl with cold water.
3. 3
   Preheat oil in a large dutch oven or pot to 350°F.
4. 4
   Drain potatoes and remove any excess water. Once oil is to temp, fry potatoes until tender, about 2-4 minutes. Remove with slotted spoon or skimmer and let drain & cool.
5. 5
   Increase oil heat to 400°F, then re-fry potatoes a second time for additional 5 minutes until gold and crisp. Remove from oil and drain. Season with salt and pepper while still hot. Place in the oven, set to 200°F to keep warm.
6. 6
   Turn down heat on oil to 350°F for fish.
7. 7
   Dredge fish in cornstarch, then dip into batter, then carefully immerse into hot oil. Once batter has set, flip the fish pieces and cook until golden brown, about 2 minutes.
8. 8
   Drain fish on a wire rack and serve with tartar sauce or malt vinegar.