Dude. I totally achieved awesome fish and chips tonight. Kind of piecemealed the recipe and method from a couple recipes I found online, but here’s the gist of what I did:
preheat oven to 350.
cut up 2 large baking potatoes into steak fries-sized pieces.
toss in a large bowl with 1 to 1 1/2 tbsp olive oil and a couple big pinches of Dr Gonzo’s Dry Rub.
Spray down a couple baking sheets with cooking spray.
arrange chips in a single layer on baking sheets.
bake for 20 to 25 min or until to desired level of crispiness, rotating and/or flipping fries halfway through.
toss cooked fries in large bowl with about 1/4 to 1/2 cup grated parmesan. Yummy!
put 2 to 3 quarts canola oil in dutch oven or bigass stockpot and bring to somewhere between 350 and 375 degrees.
mix 1 cup good beer and 1 cup all-purpose flour. whisk gently to combine. *
cut 2 lbs haddock into manageable pieces (2-inch portions is good)
dip haddock into batter and drop gently into oil. (don’t fry more than 4 at a time, it’ll crowd the pot and drop the temp of the oil too much)
poke and prod to keep it moving and not stuck to bottom of pot.
fry until a nice dark golden brown, drain on paper towels.
hit each piece with salt while it’s still hot and some oil remains on it.
* I used a friend’s homebrew beer that must have been left here after a party… I wish I knew what it was because it made the most excellent beer batter I’ve ever tasted. It was dark… maybe a nutty or a porter? Anyway, definitely go with a good beer. Don’t bother if you’re using a beer you wouldn’t drink yourself. =)
I served the fish and chips with some peas lightly sprinkled with lemon juice, as Darren and D had fond memories of fish, chips and peas when they were in London. It was SO good.
However, given that I had to buy 3 quarts of canola oil… I probably wouldn’t make this again unless I was frying up a ridiculous amount of food. Perhaps next time I do fried fish, I’ll also beer-batter a bunch of veg and just fry til I drop.