A Fish Called Wanda: Beer-Battered Fish & Chips

Serves 4

2 cups all-purpose flour + 1/2 cup for dusting

1/8 teaspoon sea salt

1 teaspoon baking powder

1/2 teaspoon ground thyme

1/2 teaspoon ground black pepper

6 ounces sparkling water, must be very cold!

6 ounces beer (see note), must be very cold!

4 5-ounce fillets Pacific cod (avoid Atlantic as it's endangered), pollock, or haddock (Use fresh, not frozen which will taste dry.) Keep in fridge until ready to use.

canola oil, for frying

Put the 2 cups of flour in freezer for 15 minutes before using. (Don't ask me why. I read it somewhere and I like the mystery of it.)

Meanwhile, preheat your fryer to 375*. If not using a fryer heat a deep pan and add enough oil to cover half the fish (the pan should only be at most 1/2 full with oil - you don't want a lot of splatter. and you want room for the fish to float).

Mix the 1/2 cup flour for dusting with the thyme and black pepper in a plate or shallow baking pan.

Combine the water and beer in a measuring cup.

In a bowl, mix the 2 cups of flour, salt, and baking powder together.

Now, begin by whisking in 1 cup of the beer/water mixture into the bowl. ADD ONLY as much of the mixture to the bowl as needed to achieve a thick batter (like a pancake batter or whipping cream - not like a paste, not like a soup). If you need to do something else now, put batter in the fridge until ready to use.

Pat fish fillets to dry with paper towel, lightly coat with dusting flour/thyme/pepper (shake off any excess), then dip to coat in batter mix (hold over bowl to let excess run off).

Don't overcrowd the fryer or frying pan. Cook in batches if necessary. Put in fryer until golden and crispy - keep your eye on it so it doesn't brown. Move fish around a bit while in fryer which helps give fish a more interesting texture. If in frying pan, turn at the half way mark. Remove fish and let drain on paper towels.

NOTE: Obviously the kind of beer you choose will affect the flavor, and obviously a darker, richer beer will add more flavor than a lighter. (I like a medium brown beer – Newcastle Ale or Shiner Bock will do.)

For "The Chips":

2 pounds russet potatoes [* See Note]

canola oil, for frying

sea salt, to taste

Preheat your fryer to 350*. If not using a fryer heat a deep pot (the pan should only be at most 1/2 full with oil - you don't want a lot of splatter. and you want room for the potatoes to float).

Cut potatoes as you please. The thinner they are, the faster they cook. Place in ICE cold water to keep from discoloring.

When ready, dry potatoes thoroughly.

Prepare paper towels on a large plate or shallow baking pan.

Add potatoes in batches - with enough room for them to float around. Stir to move them around. Remove when JUST BARELY beginning to turn gold.

Let drain and cool on paper towels. (You can actually do this a day in advance!)

When ready to eat. Heat oil up to 375-400*. Again, add potatoes in batches and cook, stirring about 2-3 minutes until they are perfectly golden and crisp.

Remove and again place on paper towels. Toss with salt and serve.

Note: Feel free to try other varieties, but russets are the standard. Peeling is optional.

Original Post Found Here: http://chef-du-cinema.blogspot.com/2011/11/class-fish-called-wanda.html

All original content © Copyright 2010-11 by Ron Deutsch. Permission required for any republishing.