Fish & Chips
Fish & Chips may be known for pairing with a cold beer but we like to think a crisp Sauvignon Blanc is a refreshing new way to enjoy this classic comfort food.
INGREDIENTS
Fish:
• 1 1/2 lbs. cod fish
• 1 1/4 c. beer
• 1 c. all-purpose flour + extra for coating
• 1 tsp. salt
• 1 tsp. baking powder
• oil for frying
Chips:
• 4 Russet potatoes
• salt for seasoning
• oil for frying
DIRECTIONS
For the Chips:
1. Peel and slice potatoes to desired thickness.
2. Heat oil in a large pan (325 °F).
3. Fry potatoes in small batches until golden brown (2-3 minutes).
4. Remove chips with a slotted spoon and place on paper towels to soak up excess oil.
5. Season with salt.
Directions for the Fish:
1. Cut fish into four pieces and pat dry on both sides.
2. In a large bowl, combine flour, baking powder, and salt.
3. Pour in the cold beer and whisk until smooth.
4. Blot the fish with paper towels to remove excess moisture.
5. Add some flour to a separate large bowl and coat each fish thoroughly.
6. Dip fish into the beer mixture, coating all sides.
7. Fill pan with approx. one inch of oil and heat to around 260 °F.
8. Carefully drop the fish into the oil.
9. Fry fish until golden on both sides (5-8 minutes).
10. Remove fish with a slotted spoon and place on paper towels to soak up excess oil.
11. Season with salt and serve while they’re hot and crispy!