Ingredients
- For that fries:
- 1 gallon safflower oil
- 4 large Russet taters
- Kosher salt
- For that batter:
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon red pepper cayenne
- Dash Old Bay Seasoning
- 1 bottle brown beer, cold
- 1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), reduce 1-ounce strips
- Corn starch, for dredging
Directions
Heat oven to 200 levels F.
Heat the safflower oil inside a 5-quart Nederlander oven over high temperature until it reaches 320 levels.
Utilizing a V-slicer having a wide blade, slice the taters using the skin on. Devote a sizable bowl with cold water.
Inside a bowl, whisk together the flour, baking powder, salt, red pepper cayenne, and Old Bay seasoning. Whisk within the beer before the batter is totally smooth and free from any protuberances. Refrigerate for fifteen minutes. Note: The batter can be created as much as one hour in advance.
Drain taters completely, removing any excess water. When oil reaches 320 levels, submerge the taters within the oil. Employed in small batches, fry for two to three minutes until they're pale and floppy. Remove from oil, drain, and awesome to 70 degrees.
Boost the temperature from the oil to 375 levels. Re-immerse fries and prepare until crisp and golden brown, about two to three minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold within the oven.
Allow oil revisit 350 levels. Gently dredge fish strips in corn starch. Employed in small batches, dip the fish into batter and immerse into herbal. Once the batter is placed, turn the bits of fish over and prepare until golden brown, a couple of minutes. Drain the fish around the roasting rack. Serve with malt vinegar .
Recipe thanks to Alton Brown