Fish and Chips FUSF
Cooking Instructions
- 1
Season fish pieces on both sides with salt and pepper. Store in fridge on a plate.
- 2
Make the batter by whisking the dry ingredients in a medium bowl. Pour in the beer and whisk until smooth. Cover with plastic wrap and hold in fridge for 30 minutes.
- 3
Cut potatoes into 1/4 inch matchsticks. Place in a bowl and set aside.
- 4
Pour the oil into a large Dutch oven, add all the potatoes and turn heat to medium high. Watch without stirring until the oil is at a full roiling boil. This should take about 6 minutes. Let cook at boil for another 15 minutes without stirring. They should just begin browning and be limp. Stir gently with tongs and cook another 2-3 minutes. Remove potatoes to a sheet pan lined with paper towels.
- 5
Keep heat up so that oil comes back to 375. Dredge half the fish in batter with a fork and gently drag across the oil before dropping. Cook for approximately 6-7 minutes. Stirring gently. Turn heat down if it’s browning too fast. Remove fish pieces and place on cooling rack over sheet pan. Cook remaining fish the same way.
- 6
Return heat to 375 and add all the potatoes. Stirring, cook another 2 minutes or until crispy and browned thoroughly. Remove from oil and sprinkle with salt. Serve with fish and tartar sauce.
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