Alton Brown's Fish and Chips

When I was little, our family used to go to Captain D's. I'm not sure how often we went but I remember going pretty regularly until a certain incident. Before that incident, I would always get the fish and chips and drown my dinner in vinegar. I loved it. Probably because I couldn't taste the fish (I'm not a seafood fan). These were on my 23 x 23 list because the hubs has been begging me to try it. He's a "Brit" and absolutely loves this dish.

The batter tastes delicious. And as a bonus, it doesn't make your apartment smell like fish when it cooks! Neil loved it and so did I until I could taste the fish. But up until then, it was really good!

I only tried the batter recipe for the fish but I'm sure the fries from his recipe are just as good! I made it easier on myself and just baked a bag of frozen french fries.

Fish and Chips

Source: Food Network

2 cups flour

1 tbsp baking powder

1 tsp kosher salt

1/4 tsp cayenne pepper

dash of Old Bay Seasoning

1 bottle brown beer, cold

1.5 lbs firm fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips

cornstarch, for dredging

1 package of frozen french fries

In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes.

Bake fries according to package directions.

Heat the oil in a 5-quart Dutch oven over high heat until it reaches 350º. Lightly dredge fish strips in cornstarch. 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 a roasting rack. Serve with malt vinegar. Enjoy!