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Make a batch of our
tartar sauce early enough to let it sit at least 30
minutes before serving. Peel potatoes and cut length-wise
into 1/2 inch slices. Lay the slices flat and then cut into
1/2 inch sticks. Place in a large bowl of water and let sit
30 minutes. Heat oil to 260° over medium heat in an
uncovered, heavy Dutch oven. Depending on the size of your
Dutch oven, you will probably have to cook the chips in
batches. Drain and thoroughly dry your potato sticks.
Carefully add to the oil and fry for 6-8 minutes, until just
starting to color on the edges. The potatoes will be very
tender and delicate and break easily. Use tongs to remove to
a cooling rack set on a baking sheet. Bring oil back up to
260°, drain, dry and fry the rest of the potato sticks.
Allow the par-fried potatoes to sit and come to room
temperature.
Heat the same oil to 350°. Cut the cod into 3 ounce
pieces, about 3x2 in size and set aside. In a large bowl,
mix the flour, cornstarch, cayenne pepper, paprika, ground
black pepper and salt. Reserve and evenly spread 3/4 cup on
a separate baking sheet. Add the baking powder to the
remaining dry mixture and mix well. Starting with 8 ounces
of the cold beer, pour into the dry mixture and lightly stir
with a fork until just combined. Add beer one tablespoon at
a time, stirring lightly after each addition, just until the
batter combines and falls from the fork in a thin stream
leaving a trail across the surface of the batter. The batter
will be lumpy and slightly thicker than pancake batter but
should be thin enough to fall in a stream from the fork.
Once again, depending on the size of your Dutch oven, you
will probably need to fry the fish in batches. Use tongs to
dip the fish into the batter to coat well. Drain excess
batter from the fish and then dredge in the reserved dry
mixture on the baking sheet. Cover well with the dry mixture
then use your hands to lightly pat the fish pieces allowing
the dry mixture to coat the batter. Drop into heated oil and
fry 8 minutes until golden brown, turning often to prevent
sticking to the bottom of the Dutch oven or to each other.
Remove to another cooling rack. Place in a preheated 150°
oven while frying the remaining batches, being sure to bring
the oil back up to 350° before starting each batch.
Once all the fish is done, bring the oil back up to 350°
and fry the chips 3-5 minutes until crisp and golden brown.
Toss in a large bowl with sea salt before placing on their
original cooling wrack while preparing other batches. Serve
both fish and chips with malt vinegar and our
tartar sauce .
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