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The ingredients needed to prepare Fish & Chips:
- You need 6 large russet potatoes, peeled and sliced into 1/2-inch strips/fries
- Prepare Canola oil, for frying
- Use 1 1/2 cup all-purpose flour, divided
- Get 1 tablespoon salt, divided
- Get 1 teaspoons ground black pepper
- Use 1 teaspoon garlic powder
- Get 1/4 lemon juice
- Prepare 1/2 TBS mustered paste
- Provide as needed cold water
- You need 1 cup bread crums
- Use 1 1/2 pounds skinless cod fillets cut into preferred size
- Get To taste salt
Steps to make Fish & Chips:
- Begin by "pre-frying" the chips (fries). They will be fried twice. Add 3-inch depth of oil to a large pot heavy bottomed pot or Dutch oven. Heat oil to 325-degrees F.
- Carefully add chips (fries) to hot oil, working in batches as needed to avoid overcrowding. Fry the chips for 3 minutes, drain and spread out on paper towel lined baking sheet. (Again, please note: chips are not fully done at this stage.)
- Prepare the fish by mixing 1/2 cup of flour, 1 teaspoon salt and black pepper in a shallow bowl or dish; set aside.
- In a separate bowl, whisk together the remaining 1 cup of flour, 2 teaspoons salt, and 1 teaspoon garlic powder. Gradually whisk in beer until smooth. (Batter should be consistency of thick cream. If batter is too thick, gradually stream in cold water 1 tablespoon at a time; if it’s too thin sprinkle in more flour 1 teaspoon at a time until it thickens up to correct consistency.)
- Increase oil temperature to 375-degrees F. - Dredge fish in dry flour mixture. Tap off excess. Dip fish in lemon+mustered salt batter, allow excess to drain off. Den coat with bread crums. - Working in batches, carefully add battered fish and the "pre-fried" chips to oil and cook until golden brown, approximately 5-7 minutes.
- Transfer cooked fish and chips to paper towel lined baking sheets or cooling rack. Sprinkled with kosher salt while still warm. - Serve with malt tomato ketchup and/or mayo sauce.
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