| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 40 min |
| Cook: | 25 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 40 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 quarts canola oil
- 4 cups all-purpose flour, plus 2 cups, for dredging
- 1 teaspoon kosher salt, plus 1 teaspoon
- 1 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1 teaspoon granulated garlic, plus 1 teaspoon
- 1 teaspoon granulated onion, plus 1 teaspoon
- 1 1/2 pints amber ale
- 2 1/2 pounds to 3 pounds cod fillets, trimmed and boned
- Chips, recipe follows
- Remoulade, recipe follows
- Lemon crowns
- 2 pounds Idaho baking potatoes, scrubbed thoroughly
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 2 cups mayonnaise
- 3 ounces milk
- 1 tablespoon Dijon mustard
- 2 tablespoons minced red peppers
- 2 tablespoons minced green peppers
- 2 tablespoons minced yellow peppers
- 2 tablespoons minced red onions
- 2 tablespoons minced sweet gherkins
- 2 tablespoons minced dill pickles
- 1 teaspoon minced capers
- 1 teaspoon minced garlic
- 1/2 teaspoon dry mustard
- Dash lemon juice
- Dash Worcestershire sauce
- Dash hot sauce
- Salt and pepper
Instructions
- In a deep pot, preheat the cooking oil to 345 degrees F. Thoroughly mix 4 cups of the flour, 1 teaspoon kosher salt, 1 teaspoon pepper, 1 teaspoon garlic, and 1 teaspoon onion. reserving 2 cups of mixture for dredging. Add beer to mixture, whisking to form lump-free, smooth batter. Batter should resemble pancake batter ? thick enough to coat fish well. Cut the fish into 3 to 4 ounce strips and pat dry using paper towels. Combine the remaining flour and seasoning to dredge the fish.
- Dip cod strips into reserved flour and remaining seasoning mix, coating completely. Then dip breaded strips into batter, shaking off any excess. Gently place battered fish strips into hot oil. Turn fish when batter is set and cook until golden brown, approximately 3 to 4 minutes. Remove from oil and drain well.
- Serve fish over chips with remoulade on the side. Garnish with lemon crown and chopped parsley. Salt and malt vinegar to taste.
- In deep pot, preheat the oil to 275 degrees F. Cut potatoes lengthwise, about 1/2 by 1/2 by 3 inches. Soak in ice bath and rinse thoroughly to remove starch from potatoes. Strain potatoes and dry thoroughly. Gently place dried potatoes in hot oil, cook approximately 3 to 4 minutes, until texture is rubbery and potatoes are beginning to brown. Remove potatoes from oil and drain well. Turn oil temperature up to 360 degrees F. Once oil has reached 360 degrees F, place blanched potatoes back into oil and cook until golden brown, approximately 6 to 8 minutes. Drain potatoes and season well. Hold in 200 degree F oven to keep warm.
- Combine all ingredients in a medium mixing bowl and mix to a smooth consistency. Refrigerate 30 minutes.
Reviews
We LOVED this recipe! Just fantastic. Crust was crispy, delicious, not greasy at all and held up to the malt vinegar well. Fish was tender and flakey. You must be patient when frying. Monitoring the oil temp the entire time is a must and you cannot overcrowd the pan! Mine stayed between 345 and 355 and the results were perfect. Thanks for posting this great recipe!
I had hoped to make some “Long John Silvers”-like fish. This is nothing like the batter for LJS fish. This batter is soft and spongy. LJS is crispy. I agree that the fish should be fried at high temperatures and until deep golden, but even at 375-400 degrees, the well-browned fish ended up soft. Not only that, the amount of batter to fish (after frying) was at least 2:1. This is not what I expected. I won’t make it again.
Loved the light batter, easy to do. I tried some other before but this one was the best by far.
Fish and chips turned out great. We used tilapia (what we had on hand) and added a bit of cajun seasoning to both the batter and flour dredge. And the “chips”!! You will never want baked fries from a bag again! Thanks for the recipe.
its good, but ive tasted better, might try instead of beer, try whiskey, it’ll give it a sweeter taste.
-redneck hotshot