Fish and Chips

americastestkitchen.com

BoltsFan4

ATK

subheading: GATHER YOUR INGREDIENTS:

1 cup (5 ounces) all-purpose flour

1 cup (4 ounces) cornstarch

Salt and pepper

1 teaspoon baking powder

1 ½ cups beer

1 (2-pound) skinless cod fillet, about 1 inch thick

2 ½ pounds large Yukon Gold potatoes, unpeeled

8 cups peanut or vegetable oil

Lemon wedges

subheading: KEY EQUIPMENT:

Dutch OvensAll-Purpose WhisksThe Best Slotted SpoonsMeasuring SpoonsThe Best Kitchen Tongs

note: BEFORE YOU BEGIN

Try to find large Yukon Gold potatoes, 10 to 12 ounces each, that are similar in size. We prefer peanut or vegetable oil for frying and do not recommend using canola oil since it can impart off-flavors. Use a Dutch oven that holds 6 quarts or more. A light-bodied American lager, such as Budweiser, works best here. If you prefer to cook without alcohol, substitute seltzer for the beer. We prefer to use cod for this recipe, but haddock and halibut will also work well. Serve with Tartar Sauce, if desired. Try to find large Yukon Gold potatoes, 10 to 12 ounces each, that are similar in size. We prefer peanut or vegetable oil for frying and do not recommend using canola oil since it can impart off-flavors. Use a Dutch oven that holds 6 quarts or more. A light-bodied American lager, such as Budweiser, works best here. If you prefer to cook without alcohol, substitute seltzer for the beer. We prefer to use cod for this recipe, but haddock and halibut will also work well. Serve with Tartar Sauce, if desired.

Directions at americastestkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer