Sometimes you just need the real thing. Assuming you don’t have a commercial deep fryer in your kitchen, we suggest using a deep dutch oven. The sides are high enough to prevent overflow and it’s heavy enough to hold the heat. We would also suggest using a thermometer to monitor the oil temperature. This recipe serves 4.
Ingredients:
- 4 Russet potatoes, peeled and cut into french fry size pieces
- 1 to 1½ Pounds white fish, like haddock, cut in 4 ounce pieces
- Oil for frying. About 2 inches in a dutch oven
- 1 Cup flour
- 1 Egg, beaten
- 1 Tablespoon garlic powder
- 1 Tablespoon paprika, optional. (This makes the batter much darker but does little for flavor. We used it in our image, but don’t any longer)
- 1 Teaspoon regular salt
- 1 Can of beer (we suggest a good lager)
- Kosher salt to taste
Directions:
Mix the flour, egg, beer and seasonings in a large bowl. Whisk it well then let it sit while you prepare the potatoes. Peel and cut the potatoes then let them soak in ice water for about 1/2 hour.
Heat oil to 300°. For the first fry, you need to keep the temperature between 275° and 300°. Dry the potatoes on paper towels and add to the hot oil. Stir so they don’t stick and cook for about 5 minutes. You may need to do this in batches. They should be tender, but not browned. Remove from the oil and drain on paper towels. Leave them out so they cool while cooking the fish.
Raise the heat on the oil to 375°. When cooking the fish and the second fry for the potatoes the oil temperature should be between 350° and 375°. Dip the fish in the batter then carefully into the hot oil. Again, don’t crowd the pan or they could stick together. Cook for 4 to 5 minutes until golden brown. Remove, drain on a wire rack, sprinkle with Kosher salt and keep in a warm oven.
When the oil is hot again, add the pre-cooked potatoes back to the pan and cook for 5 to 6 minutes until golden brown and crispy. Drain on paper towels and sprinkle with Kosher salt to serve.
