Fish & Chips
Fr. Leo makes a meal reminiscent of his time in Ireland.
Serving: 4-5 people
Prep time: 20 mins
Cooking Time: 20 mins
1.5 cup all-purpose flour
1 tsp baking powder
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 1/4 cups Light Beer, very cold
1 1/2 pounds fresh cod (or other firm white fish), cut into 4 – 6oz. pieces
2 quarts vegetable oil for frying
1 wedged lemon, sliced
For the Chips:
4 sliced Large Russet Potatoes, thinly sliced and soaked in cold water and 2 Tbsp of vinegar for 20 minutes.
1-2 tsp Salt for sprinkling (Season to taste)
2 quarts Oil for frying
1 tsp Paprika
How To Make The Chips:
- Heat the oil in a deep fryer or a large heavy pan or Dutch oven until the temperature reaches 350 degrees F.
- Thoroughly drain the sliced potatoes and blot them with paper towels to remove excess water.
- Once the oil is 350 degrees F, carefully cook the potatoes in small batches to avoid overcrowding. Fry for 3-4 minutes until golden brown and crispy. Use a slotted spoon to remove them from the oil and let them cool.
- Sprinkle with salt.
How to Make the Fish:
- Heat oil in a large Dutch oven or deep frying pan.
- Combine the flour, baking powder, salt, garlic powder, and onion powder in a large bowl.
- Pour in cold beer and whisk. (Use the batter immediately, do not let the batter rest)
- Blot the fish with paper towels to remove excess moisture.
- Dip individual pieces of fish into the batter, shake off the large amount of excess batter, but make sure the fish is fully coated.
- Carefully place in hot oil, a few pieces at a time.
- Fry fish for 8-10 minutes, making sure not to crowd the pan, and making sure each piece is fully submerged in the oil, or turn the fish over midway through for even cooking.
- After fish is cooked and golden brown in color, remove, place on top of a paper towel lined plate, sprinkle with salt, and serve immediately.
- Serve with a lemon wedge, tartar sauce or aioli.
- Serve fish with potato chips.