Red Meat Allergy Friendly Beer-Battered Fish and Chips

Total time1 hr 35 min

Prep time25 min

Cook time40 min

Red Meat Allergy Friendly Beer-Battered Fish and Chips

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Ingredients

4 servings

For the chips

2 lbs russet potatoes (about 4 medium), peeled
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
vegetable oil, for frying (about 2 quarts)

For the batter

1 ½ cups all-purpose flour, divided
½ cup cornstarch
1 tsp baking powder
1 tsp fine salt
½ tsp freshly ground black pepper
1 ¼ cups cold lager or pale ale

For the fish

1 ½ lbs cod fillets (about 4 pieces, 6 oz each), skin removed
salt and pepper, to taste

For serving

malt vinegar, for serving
lemon wedges, for serving
flaky sea salt, for serving (optional)

Instructions

1
Cut the peeled potatoes into batons roughly 1/2 inch wide and 3–4 inches long. Place them in a large bowl, cover with cold water, and soak for 30 minutes. Drain and pat thoroughly dry with paper towels.
2
Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven to a depth of at least 3 inches. Heat over medium-high heat until the oil reaches 325°F (163°C) on a deep-fry thermometer.

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