Ingredients:
- 3 qt vegetable oil (96 fl oz)
- 1 1/2 lb haddock or cod fillets, skinned , pin bones removed , and fish cut diagonally into 1-inch-wide strips (5 to 6 inches long)
- accompaniment: malt vinegar
Directions:
- Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill 30 minutes.
- Heat oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry one third of potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to fresh paper towels to drain. Fry remaining potatoes in 2 batches, returning oil to 325°F between batches. Remove oil from heat and reserve. Cool potatoes, about 25 minutes.
- Heat oil over moderately high heat until it registers 350°F. Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.
- Fry potatoes again, in 3 batches, until deep golden brown and crisp, about 5 minutes per batch. Return oil to 350°F between batches. Transfer with slotted spoon to fresh paper towels as fried and drain briefly, then arrange in 1 layer in a shallow baking pan and keep warm in upper third of oven.
- Increase oil temperature to 375°F. Sift 1 1/2 cups flour into a bowl, then whisk in beer gently until just combined. Stir in 1/4 teaspoon salt.
- Pat fish dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, then dredge in remaining 1/2 cup flour, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide into oil as coated. Fry coated fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined baking sheet and keep warm in lower third of oven, then fry remaining fish in batches of 4, returning oil to 375°F between batches.
- Season fish and chips with salt.
- Cooks' note: Chips can be fried for the first time 3 hours ahead and kept, uncovered, at room temperature until refrying.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 6177.4 Kcal (25864 kJ) | ||
| Calories from fat | 5880.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 653.43g | 1005% | |
|---|---|---|---|
| Cholesterol | 91.83mg | 31% | |
| Sodium | 432.64mg | 18% | |
| Potassium | 1141.88mg | 24% | |
| Total Carbs | 93.7g | 31% | |
| Sugars | 15.31g | 61% | |
| Dietary Fiber | 9.53g | 38% | |
| Protein | 36.01g | 72% | |
| Vitamin C | 33.2mg | 55% | |
| Vitamin A | 2.6mg | 85% | |
| Iron | 3.2mg | 18% | |
| Calcium | 97.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 538.32 Kcal (2254 kJ) | ||
| Calories from fat | 512.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.94g | 1005% | |
|---|---|---|---|
| Cholesterol | 8mg | 31% | |
| Sodium | 37.7mg | 18% | |
| Potassium | 99.51mg | 24% | |
| Total Carbs | 8.17g | 31% | |
| Sugars | 1.33g | 61% | |
| Dietary Fiber | 0.83g | 38% | |
| Protein | 3.14g | 72% | |
| Vitamin C | 2.9mg | 55% | |
| Vitamin A | 0.2mg | 85% | |
| Iron | 0.3mg | 18% | |
| Calcium | 8.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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