A delightful twist on the classic fish and chips, featuring a flavorful beer batter and perfectly crispy fries.
Preheat your oven to 250°F to keep the cooked items warm.
Preheating the oven ensures the cooked fish and fries stay warm and crispy.
In a mixing bowl, combine the flour, cornmeal, salt, and Old Bay seasoning.
Mix the dry ingredients thoroughly to ensure an even seasoning in the batter.
Gradually add the beer to the dry mixture, whisking until a smooth, thin batter forms.
Use cold beer for a lighter batter.
Heat oil in a deep fryer to 350°F, ensuring not to overfill.
Leave enough space in the fryer for the oil to bubble up when adding food.
Cut the potatoes into fries and pat them dry with paper towels.
Drying the potatoes prevents oil splatter and helps achieve a crispy texture.
Fry the potatoes in batches until golden brown, about 5 minutes per batch. Drain on paper towels and keep warm in the oven.
Frying in batches ensures even cooking and prevents the oil temperature from dropping.
Dip the fish fillets into the batter, allowing excess to drip off, and fry in batches until golden brown, about 5-8 minutes per batch. Drain on paper towels and keep warm in the oven.
Ensure the oil is at the correct temperature for a crispy coating.
Serve the fish and fries hot, seasoned with black pepper and a sprinkle of malt vinegar.
Serve immediately for the best texture and flavor.
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