Fish and Chips
Make your own version of fish and chips at home using Pacific Cod! This classic British dish is always a crowd-pleaser and produces and crispy golden exterior on this meaty fish, pairing perfectly with fries, tartar sauce or a little malt vinegar!
- 4 Pacific Cod fillets
- 1 ½ C flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp pepper
- ½ tsp Old Bay Seasoning
- 12 oz brown beer
- 1 C Corn Starch
- 1 quart vegetable oil
- Tartar sauce or malt vinegar, for serving
- 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.
- While batter is refrigerating, cut potatoes into thin slices and place in a bowl with cold water.
- Preheat oil in a large dutch oven or pot to 350°F.
- 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.
- 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.
- Turn down heat on oil to 350°F for fish.
- 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.
- Drain fish on a wire rack and serve with tartar sauce or malt vinegar.