For the Chips/Fries:
1 gallon safflower oil
4 large Russet potatoes
kosher salt

For the batter:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
dash Old Bay Seasoning
1 bottle brown beer, cold
1 1/2 pounds firm fleshed whitefish (cod is best) cut into 1 ounce strips
cornstarch, for dredging

malt vinegar to pour over fish and chips

Heat oven to 200 degrees. Heat the safflower oil in a 5 quart dutch oven over high heat until it reaches 320 degrees.  Slice potatoes in big slices (bigger than steak fries!) leaving the skin on the potatoes.  Place in a large bowl with cold water.  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.  Note: The batter can be made up to 1 hour ahead of time.  Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil.  Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature. Increase the temperature of the oil to 375 degrees.  Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes.  Remove and drain on roasting rack.  Season with kosher salt while hot and hold in the oven.  Pour malt vinegar over fish AND chips!

This recipe is from foodnetwork.com



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