Fish and Fries
Ingredients:
- white, flaky fish (cod, haddock, etc) - 1 lb
- potatoes, washed and scrubbed - 5
- full-flavored beer - 1 c
- flour - 1 1/4 c
- kosher salt - 2 T plus 1 t
- warm water - 4 c
- vegetable oil -
Instructions:
In a large bowl dissolve 2 T kosher salt and water; set aside. Slice potatoes into french fries (leaving some potato peel on). Place potatoes in the saltwater, soak for 15 minutes. Remove from water and dry the potatoes (to avoid splattering when frying).
In a dutch oven, fill a little less then half way with vegetable oil. Place over low heat and heat to 375 degrees. Prepare beer batter, in a large bowl combine beer, 1 c flour, and 1 t salt; set aside. Place remaining flour in a Ziploc bag; set aside.
Fry potatoes in batches, (DO NOT overcrowd) until edges start to brown, about 3 minutes. Drain on paper towel lined baking sheet. When all potatoes have been fried, heat oil to 375 degrees, fry the potatoes again for 1 - 2 minutes. Place fries on a wire rack over a baking sheet and place in a warm oven while fish is frying.
Place fish in the bag of flour to lightly coat, then dip into beer batter, and fry until golden brown, turn fish occasionally, about 6-9 minutes depending on the size of the filets. Remove from oil and drain on paper towel lined plate. Place fish and french fries on serving platter, garnish with lemon wedges, serve with tartar sauce and malt vinegar on the side.
