- 6 fish fillet (cod, pollock, tilapia, or your choice of white fish)
- 2 Cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 12 ounces flavorful beer (IPA)
- Vegetable oil for frying
- 4 large Russet potatoes, peeled and sliced into large fingers (recommend use mandolin slicer)
- Salt and pepper to taste
For the chips:
- Place the potatoes in a bowl of ice water for 20-30 minutes.
- Heat the vegetable oil in a deep heavy skillet, or deep fryer to 330° F.
- Drain the potatoes and dry them thoroughly with a kitchen towel.
- Carefully, fry the potatoes, about 1 cup at a time, in the hot oil for about 2 minutes.
- Remove with a slotted strainer and drain over paper towels.
- Repeat until all potatoes have gone through the 1st frying cycle.
- Increase the oil temperature to 370°F.
For the fish:
- In a large bowl, stir together the flour, baking powder, salt, onion powder, and garlic powder. Next, add in the ice cold beer. Stir to mix. Allow the batter to foam for several minutes.
- Pat the fish completely dry and dip into a little more flour before adding them to the batter. Allow the excess batter to drip off.
- Carefully add the fish to the 370°F oil.
- Cook until the fish is golden, 2-3 minutes and drain over paper towels.
- To finish the chips, fry the pre-cooked potatoes in the 370°F oil.
- Fry until they are golden brown, and crisp, about 4 more minutes.
- Serving Size: 1