A delightful twist on the classic fish and chips, featuring a flavorful beer batter and perfectly crispy fries.
Preheat your oven to 200°F to keep the fries warm.
Keeping the fries warm in the oven ensures they stay crispy until serving.
Heat the vegetable oil in a Dutch oven over medium-high heat until it reaches 320°F.
Use a thermometer to monitor the oil temperature for consistent frying results.
Slice the russet potatoes into even strips and soak them in cold water for 10 minutes.
Soaking the potatoes removes excess starch, resulting in crispier fries.
In a bowl, whisk together the flour, baking powder, salt, and cayenne pepper. Gradually whisk in the beer until smooth. Refrigerate the batter for 15 minutes.
Chilling the batter helps it adhere better to the fish during frying.
Drain and thoroughly dry the potatoes. Fry them in the oil at 320°F for 3 minutes until pale and tender. Remove and let cool.
Drying the potatoes thoroughly prevents oil splatter and ensures even frying.
Increase the oil temperature to 375°F. Fry the potatoes again for 3 minutes until golden and crispy. Remove and keep warm in the oven.
Double frying the potatoes creates a crispy exterior and fluffy interior.
Lightly coat the fish fillets in cornstarch. Dip them into the batter, then fry in the oil at 350°F for 2 minutes per side until golden brown.
Coating the fish in cornstarch before battering helps the batter stick better.
Serve the fish and fries immediately with your favorite dipping sauces.
Serve with a wedge of lemon and tartar sauce for a classic touch.
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