Saucepan@saucepan · Shared this recipeFollowAmerican · dinnerFish & ChipsA classic American-style fish and chips with double-fried crispy potatoes and beer-battered cod, served with malt vinegar and tartar sauce.total1 hr 5 minprep20 mincook45 minservings4Original recipe on themodernproper.comKeep this recipeAdd a copy of Fish & Chips to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings3 large russet potatoes, about 3 pounds, see Note, scrubbed and cut into ⅓-inch-thick sticks12 oz pale ale, or other light beer2.25 cup all-purpose flour, divided1 tsp baking powder4 tsp sea salt, plus more to taste1 tsp cayenne1 tsp garlic powderVegetable oil or refined peanut oil, for frying1 ¼ pounds fresh cod, cut into 2” x 5” inch-thick piecesFreshly cracked black pepperMalt vinegar, optional, for servingTartar sauce, optional, for servingStepsClear checksTap an ingredient or step to check it off.1Step 1: Fill a large bowl with ice and water. Add the potatoes to the bowl and soak for 15 minutes.2Step 2: Meanwhile, in a medium bowl whisk together the beer, 1¼ cups flour, baking powder, and 1½ teaspoons salt until smooth. The consistency should be a little runnier than pancake batter.3Step 3: In a shallow bowl, combine the remaining 1 cup flour, 2 teaspoons of the salt, cayenne, and garlic powder.4Step 4: Heat a 3-inch layer of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Attach a deep-fry thermometer to the side of the pot. Drain the potatoes and pat completely dry. When the oil reaches 300°F, working in batches, carefully add the potatoes to the hot oil, and cook until beginning to soften, 3-4 minutes. Using a slotted metal spoon, transfer the potatoes to a paper-towel-lined sheet pan.5Step 5: Increase the heat to high until the oil temperature once again reaches 350°F.6Step 6: Season the fish all over with remaining ½ teaspoon salt. Dip each piece of fish into the flour mixture, then dip into the batter, allowing any excess batter to drip off. Carefully add 2-3 pieces of fish into the hot oil. Cook, flipping halfway through, until golden brown, 6-7 minutes. Using a slotted metal spoon, transfer the fish to a paper towel lined plate.7Step 7: Working in batches, return the potatoes to the oil and cook until golden brown and crispy, about 5 minutes. Transfer the potatoes to the paper-towel-lined sheet pan.8Step 8: Season the fish and chips with salt and pepper to taste. Serve with malt vinegar and tartar sauce on the side.getsaucepan.com/r/781860d4-2e25-4d46-bc51-a355ed5f0978 · Original: https://themodernproper.com/fish-chips
