Mat Arnfield's Fish And Chips

Description

Source: BOBBY FLAY'S THROWDOWN! - BOBBY FLAY, STEPHANIE BANYAS, and MIRIAM GARRON

Ingredients

• 2 cups all-purpose flour, sifted, plus more as needed
• Kosher salt
• 1 pint brown ale
• Vegetable oil, for deep-frying
• 8 large Idaho potatoes, peeled and sliced ½ inch thick
• 4 (6-ounce) cod, haddock, or halibut fillets, about 1 inch thick
• Malt vinegar, for serving

Directions

1. Put 1½ cups of the flour and a pinch of salt in a medium bowl.
2. Whisk in the ale until smooth. (For a lighter batter, use a handheld immersion blender to combine.)
3. The batter should have the consistency of heavy cream; if it is too thin, whisk in a little more flour.
4. Cover and refrigerate for 1 hour.
5. Fill a deep-fryer or heavy pot halfway with oil, and heat to 300°F.
6. Add your chips carefully, so as not to excite the oil, and cook for about 3 minutes; they shouldn’t color.
7. Transfer to a paper-towel-lined baking sheet and let cool.
8. Raise the oil temperature to 350°F.
9. Put your chips in the oil and fry until golden brown, 3 to 4 minutes.
10. Drain on a paper-towel-lined baking sheet and sprinkle with salt.
11. Raise the oil temperature to 375°F.
12. Put the remaining ½ cup flour in a baking dish.
13. Season the fish generously with salt; then dredge in the flour, shaking off any excess.
14. Give the batter a stir and dip the fish in the batter, shaking off any excess.
15. Fry the fish, flipping once and adjusting the heat as necessary, until golden brown and cooked through, 4 to 5 minutes.
16. Transfer to a plate lined with paper towels, and season with salt.
17. Serve with the chips and malt vinegar.

YIELD: SERVES 4