Beer-Battered Fish and Chips

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Ingredients

Equipment

oven
refrigerator
food processor
whisk
medium bowl
heavy-bottomed pot
wire rack
parchment paper

Directions

Prepare the sauce: Char serranos over an open flame if you have a gas stove. Let them steam in a covered bowl for 5 minutes, peel, remove stems, then blend with lemon juice, garlic, and a splash of water if needed until smooth. Optionally add a tiny splash of vegetable oil to smooth out the sauce.
In a medium bowl, combine mayonnaise, finely diced shallot, finely diced dill pickle (optional), lemon zest, mustard, and serrano puree. Season with kosher salt to taste and stir until combined.
Prepare the fries: Preheat oven to 400°F. Bake russet potatoes for about 1 hour or until fork-tender. Chill potatoes in the refrigerator overnight.
Cut chilled potatoes into thirds or quarters depending on desired thickness.
In a heavy-bottomed pot, heat vegetable oil to 360°F. Fry potato pieces in three to four batches until deeply crispy and golden brown. Drain on wire rack and season with kosher salt.
Prepare the fish: Cut cod fillets into 2 1/2 to 3-inch pieces, season with kosher salt on all sides, and let sit at room temperature for 8 minutes.
Make the batter: In a medium bowl, whisk together the flour, baking powder, kosher salt, and garlic powder. Slowly whisk in cold light beer until a consistent batter forms. Be careful not to over-whisk.
Coat each piece of fish in flour, shake off excess, and dip into batter. Fry in heated oil (350°F to 375°F) for 2 to 4 minutes or until golden and crispy.
Drain fried fish on wire rack, season with salt, and repeat with remaining fish.
To serve: Place fries and fish on parchment-lined plates or quarter sheets. Serve with prepared sauce.