Description
Use cod a nice hearty white fish! Make sure the potatoes are towel dried before frying. You can save time and fry in 2 pans.i like the malt vinegar, but you can serve with tartar sauce. If you have left over batter dip a sliced sweet onion and fry (onion rings) ** thes are accepted for the cajun region based on the seasonings used as they are very indicative of the way fish and chips is made in louisiana**
Ingredients
- Flour
- Cornmeal
- Beer
- Salt
- Old Bay Seasoning
- Vegetable Oil
- Russet Potatoes
- Fish Fillets
Instructions
- Preheat oven to 250f
- Prepare batter: mix flour, cornmeal, old bay, and salt together
- Add ale and mix well
- Batter should be thin
- Heat oil in deep fryer
- Do not fill to top
- The potatoes and the fish will cause the oil to bubble
- Allow room for the oil to rise
- Cook 1 / 4 of the potatoes until golden brown, about five minutes
- Drain on paper towels
- Place in warmed oven
- Repeat process until potatoes are done
- Season with salt and pepper
- Dip fish in batter, allowing excess to drip off
- Fry in batches until golden brown, about 5 to 8 minutes
- Drain on paper towels
- Keep warm in oven until all fish are cooked
- Season with salt and pepper
- Serve with a sprinking of malt vinegar