Cooked Fish And Chips

Fish and chips are easily one of my favorite foods.  So, it’s a little surprising that I had not ever made them before.  I got this recipe from Alton Brown.  To me, fish and chips should only be made with beer batter.

I washed and cut the potatoes.
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I needed a brown beer, so J picked up some Newcastle for me.  Combining flour, cayenne, salt, some spices and baking powder, I whisked in the beer a few pours at a time until there weren’t too many lumps.  This went in the fridge for at least 15 minutes.


I heated up the oil to 320 degrees.

I fried up the potatoes for 2-3 minutes and laid them out.

I heated the oil up to 375 and fried them again for a few minutes.  I took them out and they looked really good.

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I covered the fish (some good looking cod) in corn starch.

I dipped it into the batter and put it in the oil.

I cooked them in there for a few minutes.

After it turned a beautiful golden brown, I took them out and put them on a cooling rack.


It didn’t seem to matter what size the fish was; the batter seemed to handle pretty much any size piece I dipped in it.

Lemon, tartar sauce, and malt vinegar is the only way to go.

It turned out delicious, and I will definitely be making this again in the future.  I would use this same recipe again possibly with a little more salt in the batter.
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