For the best, crispiest fresh-cut fries, we recommend a simple double-cook method. Fry them first at a lower temperature until tender, then drain and let cool. Turn up the heat and fry again for about three minutes until golden and crispy. For perfectly fried fish, try seasoning your batter with a touch of curry powder or a pinch of cayenne, and dredge the fillets in cornstarch before dipping for a light, flaky, crave-worthy crust.
Serves: 4
Difficulty: moderate
Prep time: 15 minutes
Cook time: 15
Ingredients
Fries
- 2 c safflower oil
- 2 large sweet potatoes, peeled and cut into thin fries
- Kosher salt to taste and pinch of black pepper
Beer Battered Cod
- 1.5 lb. black cod, skinned and cut into 3 oz. chunks (or ling cod, rockfish, other firm fish)
- ½ c cornstarch
- 1 c all-purpose flour
- 1 t baking powder
- 1 t salt
- Heavy pinch black pepper
- 12 oz. very cold Guinness beer or other as desired\
- 8 oz. tartar sauce (Beaver Foods or other)
- 1 lemon cut into wedges
Steps
- Heat oil in large pot on medium high until shimmering and 325F degrees (drop a small bread cube in to test. Mild bubbles should appear at edges of bread but should not quickly brown). Adjust heat as needed.
- Add fries and cook 1.5 min. Carefully remove and drain on paper towels until cool.
- Raise temp of oil to 350F.
- Skin fish and toss pieces in cornstarch.
- Combine flour, baking powder, salt and pepper with beer to make batter.
- Dip fish into batter to coat well. Slowly lower fish into hot oil one piece at a time until all are in fryer. Cook 6 min. flipping over half way through, to internal temp of 140F. Remove fish to drain on paper towel.
- Add fries back to hot oil and cook until crisp, 3 min. Remove and toss with salt. Serve immediately with lemon wedges and tartar sauce as desired.
