First Coast Fish and Chips
20
Minutes Prep Time
20
Minutes Cook Time
4
Servings
INGREDIENTS
CHIPS
4-6 large red potatoes, sliced thin
Kosher salt
FISH
2 quarts canola oil
1 ½ cups all-purpose flour
1 cup rice flour
1 teaspoon sea salt
1 can local beer
2 lbs favorite white fish
Malt vinegar
INSTRUCTIONS
CHIPS
Preheat oil in a large pot to 375ºF.
Rinse sliced potatoes in several changes of water until water runs clear. Drain; pat dry.
Working in batches, carefully add potato slices to oil. Stir to make sure no sticking together. Fry until golden brown, about 3-4 minutes. Remove and drain well on paper towels; season with salt. Repeat with remaining potato slices.
FISH
Sift together all-purpose and rice flours and salt. Whisk in beer; refrigerate batter 20 minutes to rest.
Dip one piece of fish at a time into batter; gently lower into hot oil. Cook, turning occasionally, 2-3 minutes or until golden brown and cooked through. Use a slotted spoon to transfer fish to a plate lined with paper towels. Repeat process with remaining fish.
Serve fish and chips with malt vinegar.
