For the
fries:
1 gallon safflower oil
4 large Russet potatoes
Kosher salt
For the batter:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Dash Old Bay Seasoning
1 bottle brown beer, cold
1 1/2 pounds firm-fleshed whitefish
(tilapia, pollock, cod), cut into
1-ounce strips
Cornstarch, for dredging
Heat oven to 200
degrees F.
Heat the safflower oil in a 5-quart
Dutch oven over high heat until it
reaches 320 degrees.
Using a V-slicer with a wide blade,
slice the potatoes with the skin on.
Place in a large bowl with cold water.
In a bowl, whisk together the flour,
baking powder, salt, cayenne pepper, and
Old Bay seasoning. Whisk in the beer
until the batter is completely smooth
and free of any lumps. Refrigerate for
15 minutes. Note: The batter can be made
up to 1 hour ahead of time.
Drain potatoes thoroughly, removing
any excess water. When oil reaches 320
degrees, submerge the potatoes in the
oil. Working in small batches, fry for 2
to 3 minutes until they are pale and
floppy. Remove from oil, drain, and cool
to room temperature.
Increase the temperature of the oil
to 375 degrees. Re-immerse fries and
cook until crisp and golden brown, about
2 to 3 minutes. Remove and drain on
roasting rack. Season with kosher salt
while hot and hold in the oven.
Allow oil to return to 350 degrees.
Lightly dredge fish strips in
cornstarch. Working in small batches,
dip the fish into batter and immerse
into hot oil. When the batter is set,
turn the pieces of fish over and cook
until golden brown, about 2 minutes.
Drain the fish on the roasting rack.
Serve with malt vinegar.
