First Coast Fish and Chips

Thrill your tailgate or watch party guests with simple, homemade potato chips and beer-battered fish with tangy malt vinegar on the side.

First Coast Fish and Chips
Serves 4
Thrill your tailgate or watch party guests with simple, homemade potato chips and beer-battered fish with tangy malt vinegar on the side.
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Chips
  1. 4-6 large red potatoes, sliced thin
  2. Kosher salt
Fish
  1. 2 quarts canola oil
  2. 1 1/2 cups all-purpose flour
  3. 1 cup rice flour
  4. 1 teaspoon sea salt
  5. 1 can local beer
  6. 2 lbs favorite white fish
  7. Malt vinegar
Instructions
  1. Preheat oil in a large pot to 375ºF.
Chips
  1. Rinse sliced potatoes in several changes of water until water runs clear. Drain; pat dry.
  2. Working in batches, carefully add potato slices to oil. Stir to make sure no sticking together. Fry until golden brown, about 3-4 minutes. Remove and drain well on paper towels; season with salt. Repeat with remaining potato slices.
Fish
  1. Sift together all-purpose and rice flours and salt. Whisk in beer; refrigerate batter 20 minutes to rest.
  2. Dip one piece of fish at a time into batter; gently lower into hot oil. Cook, turning occasionally, 2-3 minutes or until golden brown and cooked through. Use a slotted spoon to transfer fish to a plate lined with paper towels. Repeat process with remaining fish.
  3. Serve fish and chips with malt vinegar.
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