Each time I see fish and chips on the menu in western restaurant, I’m always so tempted to order it. I’m a big fan of fish and chips. Well, most people do I believe. It’s not the healthiest thing I know and I do allow this every now and then in my diet :) Flipping through Bobby Flay’s Throwdown cookbook, I saw fish and chips recipe and of course you know what happened next.
I must say the star ingredient of fish and chips (at least in this recipe), besides the fish, is definitely the brown ale. I love what it does to the batter. Eating this fish and chips that I made, truly reminded me of all the great fish and chips I’ve had at restaurants. I like how light the batter is and how crunchy the whole dish turned out. Dip these crunchy chippies (that’s what the U.K’s modern slang for fish and chips) into the malt vinegar and oh my GOD !!!! No wonder this recipe by Mat Arnfeld’s won against Bobby Flay’s in the fish and chips throw down!!
- 2 cups all-purpose flour, sifted, plus more as needed
- Kosher salt
- 1 pint brown ale
- Vegetable oil, for deep-frying
- 8 large Idaho potatoes, peeled and sliced ½ inch thick
- 4 (6-oz) cod, haddock, halibut or cat fish fillet, about 1 inch thick
- Malt vinegar, for serving
- Put 1½ cups of the flour and a pinch of salt in a medium bowl. Whisk in the ale until smooth. For a lighter batter, use a handheld immersion blender to combine. The batter should have the consistency of heavy cream; if it is too thin, whisk in a little more flour. Cover and refrigerate for 1 hour
- Fill a deep-fryer or heavy pot halfway with oil, and heat to 300 F. Add your potatoes carefully, so as not to excite the oil, and cook for about 3 minutes; they shouldn't color. Transfer to a paper-towel-lined baking sheet and let cool
- Raise the oil temperature to 350 F. Put your potatoes in the oil and fry until golden brown, 3 to 4 minutes. Drain on paper towel-lined baking sheet and sprinkle with salt
- Raise the oil temperature to 375 F
- Put the remaining ½ cup flour in a baking dish. Season the fish generously with salt; then dredge in the flour, shaking off any excess. Give the batter a stir and dip the fish in the batter, shaking off any excess. Fry the fish, flipping once and adjusting the heat as necessary, until golden brown and cooked through, 4 to 5 minutes. Transfer to a plate lined with paper towels, and season with salt. Serve with the potatoes and malt vinegar