Modern’s Tasty Fish and Chips with Malt Vinegar

Modern’s Tasty Fish and Chips with Malt Vinegar 

Ingredients:

2 pounds of russet potatoes, cut into 1/2  inch strips (hold in a large bowl of ice water)

Peanut oil for frying

1 1/2 pounds of haddock, (or cod) skinned

Salt and Pepper

Beer Batter:

1 cup all purpose flour

1 teaspoon salt

1 cup flat beer

 Place all ingredients in a medium sized mixing bowl and stir until there are no lumps.

Directions:

1. Bring large pot of salted water to boil.
2. Cook potatoes in boiling water until just soft, about 5 min.
3. Remove from water; pat dry and let sit at room temperature for at least an hour, up to 4 hours (or freeze for an hour, you are trying to remove as much moisture as possible)
4. Heat oil in a large pot or Dutch oven to 375F
5. (If you choose you can add a step here, fry at 350 until just brown, remove and freeze again. Then raise temp to 375F and fry for an additional 5 min.)
6. Add potatoes, frying in batches, stirring often for about 5 minutes
7. Remove with a skimmer or slotted spoon, and drain on paper towels. (We like to keep fries hot in a warm oven)
8. Cut fish into equal portions (about 4) Pat dry with paper towel and then in batter, fry one at a time until golden brown about 3 min per side.
9. Drain on paper towels.
10. Salt and pepper to tasteServe on newspaper with malt vinegar

Recipes by Rj of Urban Table

Photo Style & Art Direction by Traci of Urban Table

Photography & Art Direction by Heather of Heather Gill Photography

Modern Day Forager