How to make fish taste yummy for the kid in all of us.
So this is the famous fish and chips I make OUTSIDE. To me, fresh fish is what Summer and Fall are all about. I make this outside mostly because my wife can’t stand the smell of all that fried food in the house. Plus, you’re not heating up the house on a warm summer night. To cook this outside, I use the side burner on the barbeque, but the oil takes a while to get to temperature. I also use a cast iron pot so the temperature of the oil does not drop too quickly. Sometimes the fish takes a bit longer to cook, but it’s all worth it in the end.
3 quarts to 1 gallon peanut oil or canola
1½ pounds 1-inch-thick cod fillet cut into about eight 3-ounce pieces
2 2/3 cups all-purpose flour
1¾ cups water
¾ cup cornstarch
1 tablespoon sugar
½ teaspoon ground white pepper
1 tsp salt
2 tsp baking powder
1/2 a bottle of flat Guinness beer (6 ounces), cold
Mix flour, sugar, cornstarch, pepper, salt, and baking powder in large mixing bowl. In a separate large bowl beat egg yolks. Add water and beer to yokes and whisk. Slowly add the dry ingredients to wet whisking until smooth.
Heat half a pot of peanut oil to 375 degrees. Preferably using a cast iron pot or good electric deep fryer.
Thoroughly dry fish with paper towels. Using tongs, dip 1 piece fish in batter and let excess run off, shaking gently.
When oil reaches 375 degrees, increase heat to high and add battered fish to oil with tongs. Fry, stirring occasionally, until golden brown, about 8 to 10 minutes. Transfer fish to thick paper bag or paper towels to drain.
NOTES: Serve with tartar sauce and cocktail sauce and Fresh French Fries.
The Drunken Chef (Russ)