Beer-Battered Fish and Chips
Chips:
| 1 | gallon of oil for frying |
| 4 | large Russet potatoes |
| Kosher salt | |
Fish:
| 2 | cups flour |
| 1 | tablespoon baking powder |
| 1 | teaspoon salt |
| 1 | teaspoon sugar |
| ½ | teaspoon garlic powder |
| ½ | teaspoon Old Bay Seasoning |
| ¼ | teaspoon cayenne pepper |
| 12 | ounces beer |
| 1½ | pounds fish fillets |
| corn starch for dredging | |
| more flour for dredging | |
Heat oven to 200° F. In a 5‑quart Dutch oven, heat oil to 320° F. With skin intact, slice potatoes into wedges or french fry strips. Soak cut potatoes in cold water.
Mix together flour, baking powder, and seasonings. Whisk in beer until lump-free.
Drain potatoes, removing all excess water. When oil reaches 320° F, add potatoes in small batches, frying for 2 to 3 minutes until pale and floppy. Remove from oil and drain.
Increase the oil temperature to 375° F. Add back the potatoes and fry until crisp and golden brown, about 2 to 3 minutes. Remove from oil and drain on rack. Season with Kosher salt and keep warm in the oven.
Dredge fish in corn starch. In small batches, dip into the batter, drain excess, dredge through flour, and drop into hot oil. Turn over fish once batter is set, and fry until golden, about 2 minutes. Drain on roasting rack.