Recipe courtesy of Jack's Fish Spot

Cod Fish 'N' Chips

  • Level: Intermediate
  • Total: 2 hr 40 min (includes soaking time)
  • Active: 40 min
  • Yield: 4 servings
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Ingredients

Fried Fish:

Vegetable oil, for deep-frying

2 1/2 pounds tempura batter mix 

6 ounces Pike Naughty Nellie ale, or your favorite brew 

2 pounds cod fillets, cut into large chunks 

2 cups panko breadcrumbs 

Chips:

Vegetable oil, for deep-frying

2 1/2 pounds russet potatoes, julienned, soaked in water for a minimum of 2 hours and up to 24 hours

Kosher salt 

Directions

  1. For the fried fish: Heat the oil in a deep-fryer to 350 degrees F.
  2. In a large bowl, combine the tempura batter mix and beer. While whisking, slowly add water until a pancake-batter consistency is reached. 
  3. Dip the cod in the batter and then toss in the panko to coat. Fry until the fish is golden brown and beginning to float, 3 to 4 minutes. Drain on paper towels. 
  4. For the chips: Heat the oil in a deep-fryer to 350 degrees F.
  5. Add the pre-soaked potatoes to the deep-fryer and cook for 3 minutes. Remove the fries and allow to rest for 1 minute. Return the fris to the fryer and cook for an additional minute. Drain on paper towels and season with salt.
  6. Serve the fried fish with the chips. 

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