Modern’s Tasty Fish and Chips with Malt Vinegar

Fish and Chips by Modern Day Forager

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

Fish and Chips by Modern Day Forager

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