Classic Fish and Chips
Fish and Chips
Fish:
2 c flour
1 T baking powder
1 tsp salt
1 bottle ale, cold
1-1/2 lbs firm white fish - think tilapia, cod
Cornstarch
Chips:
4 large potatoes
salt
For the fish:
In a bowl, combine flour, baking powder and salt. Blend in the ale until the batter is smooth.
Slice fish into strips approximately one inch wide. Dredge fish strips in cornstarch. Dip the fish into batter and deep fry in very hot oil in a fryer or Dutch oven until golden brown. Remove from oil and drain fish. I don’t have a fryer rack, so I use paper towels on a plate. As the oil drains onto the paper towels, replace the paper towels until most of the oil is soaked away.
For the chips:
Peel potatoes (or not). Slice into fry-sized pieces (to your preference, depending on whether you like them thick or skinny). Soak in cold water until ready to use. Drain potatoes thoroughly - make sure that there most of the water has been dried off or else the oil will splatter when you put the fries in the fryer. Deep fry in very hot oil in a fryer or Dutch oven until golden brown. Remove from oil and drain. Season with salt.
Make sure that you have lots of malt vinegar handy - and ketchup (the kids might not love the vinegar, my oldest daughter does, go figure). Pair it with salad or cole slaw.
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