Recipe courtesy of Robert Irvine
Episode: NBA
Print
Total:
50 min
Prep:
15 min
Inactive:
15 min
Cook:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Chips:
  • 1 gallon cooking oil
  • 6 large potatoes peeled
  • Kosher salt
Fish:
  • 3 cups all-purpose flour, plus more for dredging fish
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/8 cup instant green tea mix
  • 1 bottle cold brown beer
  • 1 1/2 pounds firm-fleshed whitefish (scrod, pollock, cod), cut into 4-ounce pieces
  • 3 tablespoon malt vinegar
  • Tartar sauce, for serving

Directions

Heat oven to 200 degrees F.

Heat the oil in a 5-quart Dutch oven, over high heat, until it reaches 320 degrees F on a deep-fry thermometer.

Using a slicer with a wide blade or a chef's knife, slice the potatoes into chips.

Place in a large bowl with cold water.

In a large bowl, whisk together the flour, baking powder, salt, and green tea mix. Sift all the ingredients together to aerate the flour. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.

Drain potatoes thoroughly, removing any excess water and pat dry with paper towels. When oil reaches 320 degrees, submerge the potatoes, in batches, into the oil. Fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.

Increase the temperature of the oil to 375 degrees F. Add the cooked fries and fry until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven. Allow oil to return to 350 degrees F.

Lightly dredge fish in flour. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar and tartar sauce.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Oolong Tea Infused Pisco Sour

Recipe courtesy of Shawn Thomas

Fish Tea (Caribbean Bouillabaisse)

Recipe courtesy of Cheryl Smith

Fish and Chips

Fish 'n Chips

Recipe courtesy of Emeril Lagasse

Fish and Chips

Recipe courtesy of Tyler Florence

California Fish and Chips

Fish and Chips

Recipe courtesy of Emeril Lagasse

Chips and Fish

Recipe courtesy of Alton Brown

On TV

Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Unwrapped 2.0

3:30pm | 2:30c

Choccywoccydoodah

4:30pm | 3:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c

So Much Pretty Food Here