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
2017-10-16 10:25:13
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.
Chips
- 4-6 large red potatoes, sliced thin
- Kosher salt
Fish
- 2 quarts canola oil
- 1 1/2 cups all-purpose flour
- 1 cup rice flour
- 1 teaspoon sea salt
- 1 can local beer
- 2 lbs favorite white fish
- Malt vinegar
Instructions
- Preheat oil in a large pot to 375ºF.
Chips
- Rinse sliced potatoes in several changes of water until water runs clear. Drain; pat dry.
- 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
- Sift together all-purpose and rice flours and salt. Whisk in beer; refrigerate batter 20 minutes to rest.
- 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.
- Serve fish and chips with malt vinegar.
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