Beer Battered Fish N’ Chips
- 1 gallon (4L) Sunflower Oil
- 4 (1kg) Russet potatoes
- Kosher salt to taste
- 2 cups (600g) All-purpose flour
- 1 tbsp. (15g) Baking powder
- 1 tsp (5g) Kosher salt
- ¼ tsp (2g) Cayenne pepper
- 1 tbsp. (15) Lemon zest
- 355 mL Miller Lite, cold
- 1 ½ lb (330g) Firm- fleshed whitefish cut in 1 oz. (28g) strips
- Cornstarch, for dredging
- Heat oven to 200°F.
- Heat the sunflower oil in a 5-quart Dutch oven over high heat until it reaches 320°F.
- Slice the potatoes into fries with the skin on. Place in a large bowl with cold water.
- In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and lemon zest. Whisk in Miller Lite until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
- Drain potatoes thoroughly, removing any excess water. When oil reaches 320°F, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale but cooked. Remove from oil, drain, and cool to room temperature.
- Increase the temperature of the oil to 375°F. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
- Allow oil to return to 350°F. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack.
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