When I was younger, Long John’s Silvers was my favorite restaurant. As I got older, I started judging restaurants by how well they did their fish and chips dish. Sure, seasoning and flavor are important, but the best battered fish will adhere to the protein, leaving you with a satisfying mix of textures. My beer is Guinness, because of the addition of aroma and taste, but pick something you like.
SOFTWARE
· Vegetable oil
· 2 lbs. cod, haddock, or other firm white fish, cut into 1-inch wide strips
· 2 c. flour
· 1 T. baking powder
· 1 T. Old Bay or cajun seasoning
· 14.5 oz. Guinness Draught (or something you like)
· Salt and pepper
METHOD
1. In an electric skillet or cast iron Dutch oven, heat the vegetable oil to 375 degrees. You want the oil to be about 1 inch in depth.
2. In a large bowl, whisk together the flour, baking powder, seasoning, and beer until smooth.
3. Set up two wire racks over paper towels.
4. Dip each piece of fish into the batter, allowing the excess to drip off. Place on one of the wire racks. Do this with each piece of fish.
5. MOST IMPORTANT: Let the battered fish rest for about 5 minutes. The resting time gives the batter and the fish the chance to bond and lessen the chance of the batter sliding off when eating.
6. Once the resting is done, place the fish in the vegetable oil, 4-5 pieces at a time. Don’t overcrowd, and work in batches.
7. Cook for 3 minutes on one side, then flip and cook for another 2 minutes. Remove to the second wire rack and sprinkle salt and pepper over each one.
8. Serve with tartar sauce or malt vinegar (my personal favorite).
9. Enjoy.
VARIANTS
I prefer cod for this recipe. It cooks well, has a satisfying thickness, and plays well with all the flavors. Obviously, French fries are the quintessential pairing, but slaw goes just as nice. You can also throw these into a tortilla with a little cheese and a sauce of your choice for fish tacos.
