Ingredients
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2 cAll-Purpose Flour, divided
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1 cRice Flour
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1 tsp.Smoked Paprika
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2 ea.Eggs
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1½ cChilled Yuengling Lager (add more if needed for consistency)
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1Fresh Haddock Fillet, cut into (10–12 oz.) 4 pieces
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Lemon Wedges, for garnish
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Malt Vinegar, for garnish
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Salt, to taste
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2 ea.Russet Potatoes, large
Preparation
- Make the batter. In a cold mixing bowl, whisk together 1½ cups all-purpose flour, rice flour, smoked paprika and a generous pinch of salt. Beat eggs and whisk into the dry mixture. Gradually whisk in the cold Yuengling beer until smooth – the batter should coat the back of a spoon. Keep the batter cold by resting the bowl over a second bowl filled with ice or refrigerating until ready to use.
- Prepare the potatoes. Peel and cut potatoes into uniform batons (1/2-inch thick). Rinse under cold water until water runs clear to remove excess starch. Soak in cold water for at least 30 minutes. Drain and pat very dry before frying.
- To blanch the chips, heat beef tallow in a large, heavy pot or deep fryer to 325°F. Working in batches, fry the potatoes for 4–6 minutes until soft and pale (not browned). Remove and let drain on a wire rack or paper towels. Set aside to cool.
- Pat haddock dry and season lightly with salt. Dredge lightly in the remaining 1/2 cup of flour to help batter adhere.
- Fry the fish. Heat beef tallow temperature to 350°F*. Dip dredged fish into cold batter, allowing excess to drip off. Carefully lower into hot oil and fry 4–6 minutes, turning once, until golden brown and cooked through. Transfer to a rack or paper towels. Season immediately with salt.
- To increase oil temperature to 375°F. Fry the blanched chips in batches until deep golden brown and crisp, about 2 to 3 minutes. Drain well and season generously with salt. Plate hot fish and chips together with lemon wedges and malt vinegar on the side.
*Option to fry fish and potatoes in separate fryers
By Stacy Tecler, Stacy’s Scratch Kitchen, Broadalbin, N.Y.