Old Bay Fish and Chips
- Yield 4
- Prep 25 minutes
- Cook 20 minutes
- Total 45 minutes
Old Bay Fish and Chips is a dinner recipe on Avoteb. The yield on the card is 4. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 1/2 pounds (680g) firm white fish (such as cod, haddock, halibut or pollock), cut into 4–6 portions
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly-ground black pepper
- 1/2 cup (60g) all-purpose flour
- 1 cup (120g) all-purpose flour
- 2 tablespoons cornstarch
- 1 1/2 teaspoons Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup cold lager or pale ale
- 2 large russet potatoes (about 1½ pounds / 680g), cut into ½-inch-thick fries
- Neutral oil, for frying (such as canola, vegetable, peanut or avocado oil)
- Flaky sea salt
- Lemon wedges
- Tartar sauce
- Malt vinegar
- Chopped fresh parsley (optional)
- Extra Old Bay seasoning and fine sea salt, for finishing the fries
Method
Prepare the potatoes. Slice the potatoes into thick fries about ½-inch wide. Set them in a bowl of cold water and soak for at least 20 minutes to remove excess starch, which helps them crisp up nicely when fried.
Warm the oil. Fill a large heavy pot or Dutch oven with about 2–3 inches of oil and heat over medium-a hot burner until it reaches 325°F.
Par-cook the fries. Tip off and thoroughly dry the potatoes with a clean towel. Fry them in batches for about 4–5 minutes until tender but still pale. Move the fries to a paper-towel-lined plate and keep nearby. Increase the oil temperature to 375°F.
Stir the beer batter. In a medium bowl, whisk together the flour, cornstarch, Old Bay seasoning, garlic powder, baking powder and salt until evenly combined. Slowly whisk in the cold beer until a smooth batter forms that is thick enough to coat the back of a spoon.
Salt and dredge the fish. Blot the fish dry with paper towels and season lightly with the Old Bay, salt and pepper. Dredge each piece in the flour, shaking off the excess so the batter will adhere evenly.
Batter and fry the fish. Dip each piece of fish into the beer batter, letting the excess drip off, then carefully lower it into the hot oil. Fry for about 4–5 minutes, turning once if needed, until the batter is deeply golden and crisp and the fish flakes easily. Move the cooked fish to a wire rack or paper-towel-lined plate.
Finish frying the chips. Put back the par-cooked fries to the hot oil and fry for another 2–3 minutes until the edges turn golden and crispy. Move to a paper-towel-lined plate and immediately sprinkle with flaky sea salt and a light pinch of Old Bay.
Plate Plate the hot beer-battered fish sprinkled alongside the fries with lemon wedges, tartar sauce and malt vinegar. Scatter with chopped parsley if desired and enjoy right away while everything is crisp and hot.
