Fry Hard is definitely an appropriate title for this episode. I’m not sure how long it will take to get the fry smell out of my house, but it was totally worth it! We fried potatoes and fish a.k.a. Chips and Fish. I was also able to try for the first time my new V-slicer Mandolin. I’ll have a review later on my other blog here about it. I’m not a big fish eater and getting one that doesn’t taste like fish in the desert is sometimes a challenge. I also have to have fresh caught. There’s just something about fish farming that gives me the creeps! Trader Joe’s never disappoints. For this recipe I picked up a nice piece of Alaskan, fresh caught Cod. You could also use Halibut, Pollock or any firm white fish. Alton doesn’t recommend using Tilapia unless you really hate fish. I used peanut oil instead of safflower oil because it would have cost me $50, and I don’t have AB’s budget. These were definitely Good Eats! Also great for fish tacos as a leftovers idea.
Let’s fry away!
Get your potatoes and mandolin. You don’t have to have this, but it makes frying more even by ensuring each piece is the same size. If AB says I need one, I don’t argue. Also note, one potato per person.
Slice up your potatoes. Look how perfectly uniform they are 🙂
Get your oil to 320 degrees
Take that flour mixture and add in a bottle of brown beer, I used Newcastle
Whisk together until there are no lumps. Place in refrigerator for 15 minutes, no longer than an hour. Yes, that is a fire extinguisher in the background. I always fry safe.
Add some cornstarch to a pie plate to finish prepping for fish
Let potatoes cool to room temperature. Increase oil to 375 degrees and do your “second fry”, this should also take 2-3 minutes until nice and golden brown. Sprinkle salt on them while they’re hot. Place in a 200 degree oven to keep warm while we cook the fish.
Let the oil cool back down to 350 degrees. Cut your fish into 1″ strips, dredge in cornstarch, shake off excess, then dip in the beer batter and fully coat.
Gently place them in the hot oil and turn over for 2-3 minutes until golden brown
Chips and Fish
For the fries:
1 gallon safflower oil (or peanut oil in my case)
4 large Russet potatoes (one per person)
For the batter:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Dash Old Bay Seasoning
1 bottle brown beer, cold
1 1/2 pounds firm-fleshed whitefish ( tilapia, pollock, cod), cut into 1-ounce strips
Cornstarch, for dredging
Heat oven to 200 degrees F.
Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
Using a V-slicer with a wide blade, slice the potatoes 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 Old Bay seasoning. Whisk in the beer 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 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
Increase the temperature of the oil to 375 degrees. 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 degrees. 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. Serve with malt vinegar.Recipe Courtesy of FoodNetwork.com