Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 gal safflower oil
- 4 lrg Russet potatoes Kosher salt to taste
- 2 c. flour
- 1 Tbsp. baking pwdr
- 1 tsp kosher salt
- 1/4 tsp cayenne pepper
- 1 dsh Old Bay Seasoning
- 1 bot brown beer cool
- 1 1/2 lb hard-fleshed whitefish cut 1-ounce strips (tilapia, pollock, cod) Cornstarch for dredging
Direcciones
- Heat oven to 200 degrees.
- Heat the safflower oil in a 5-qt Dutch oven over high heat till 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 cool water.
- In a bowl, whisk together the flour, baking pwdr, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer till the batter is completely smooth and free of any lumps. Chill for 15 min.
- 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 min till they are pale and floppy. Remove from oil, drain, and cold to room temperature.
- Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook till crisp and golden, about 2 to 3 min. Remove and drain on roasting rack. Season with kosher salt while warm 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 warm oil. When the batter is set, turn the pcs of fish over and cook till golden, about 2 min. Drain the fish on the roasting rack. Serve with malt vinegar.
- This recipe yields 4 servings.
