No-Fuss Fish and Chips
Serving Size / Yield
- 1 bottle vegetable oil
- 4 lg. potatoes, peeled and cut into 1-inch sticks
- 1 12-oz bottle dark beer
- 2 C. all-purpose flour
- 3 lbs. cod filets, cut into large strips
- 1 tsp. chili powder
- 1 tsp garlic powder
- 1/2 tsp. seafood seasoning
- Malt vinegar
Preheat the oven to 200 degrees . Line a baking sheet with parchment paper and place in the oven. In a deep pot fitted with a candy thermometer, heat 3 to 4 inches of oil to 325 degrees.
Place potatoes in a large bowl of cold water. Soak for 5 minutes, drain and pat dry. Fry the potatoes in 3 or 4 batches until slightly golden at the edges, about 3 minutes per batch, allowing the oil to regain it's temperature when one batch has finished. Transfer the partially cooked potatoes to paper towels and let cool while you prepare the fish.
Heat the frying oil to 375 degrees. In a medium bowl, whisk the beer into 1-1/2 cups of the flour until smooth. Season the fish with salt and pepper. Place the remaining 1/2 cup of flour on a plate.
Dredge the fish in the flour, shake off any excess flour, then dip in the beer batter. Slowly lower the battered fish into the hot oil and fry, a few pieces at a time, until golden brown, about 4 minutes per batch. Transfer the fried fish to the prepared baking sheet in the oven and keep warm.
Meanwhile, stir together the chili powder, seafood seasoning and 1 teaspoon of salt. With the oil at 375 degrees , fry the potatoes a second time, in 3 or 4 batches, until crisp and golden brown, about 4 minutes per batch. Remove the chips to fresh paper towels to drain and immediately season with the spice mixture. Serve the chips with the fish and malt vinegar.