Ingredients

For Fries:

  • 1 gallon of safflower oil
  • 4 large russet potatoes
  • Kosher salt

For the batter:

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon of kosher salt
  • 1/4 teaspoon cayenne pepper
  • Dash Old Bay Seasoning
  • 1 bottle of brown, cold beer
  • 1 bottle of brown, cold beer
  • 1 1/2 pounds of firm white fish (tilapia, pollock, cod), cut into 1-ounce strips
  • Corn starch for dredging

Procedure

  1. Heat the oven to 200 degrees F.
  2. Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
  3. Using a V-shaped slicer with a wide blade, cut the potatoes with the skin on. Place in a large bowl with cold water.
  4. Using a V-shaped slicer with a wide blade, cut the potatoes with the skin on. Place in a large bowl with cold water.
  5. In a bowl, beat the flour, baking powder, salt, cayenne pepper and the seasoning of Old Bay. Beat the beer until the dough is completely smooth and free of lumps. Refrigerate for 15 minutes. Note: Dough can be made up to 1 hour ahead of time.
  6. Drain potatoes thoroughly, removing excess water. When the oil reaches 320 degrees, immerse the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until pale and loosened. Remove from oil, drain and cool to room temperature.
  7. Increase the oil temperature to 375 degrees. Submerch the chips and cook until golden brown and golden, about 2 to 3 minutes. Remove and drain on the grill. Season with kosher salt while it is still hot and keep it in the oven.
  8. Allow the oil to return to 350 degrees. Lightly lift strips of fish into corn starch. Working in small batches, immerse the fish in dough and immerse in hot oil. When the dough is put, turn the pieces of fish and cook until golden, about 2 minutes. Drain the fish on the grill. Serve with malt vinegar.