Fried Fish and Chips

Recipe by: Roche Bros

Servings

Prep time

35 minutes

Cook time

31 minutes

Calories

891 kcal

Directions

In large saucepot, heat oil over medium heat 25 minutes or until temperature reaches 375°. Preheat oven to 200°; line 2 rimmed baking pans with racks.
In large bowl, whisk 1 cup rice flour, all-purpose flour, baking powder, 1 teaspoon salt and cayenne pepper; whisk in honey. Slowly whisk in ale until combined and no lumps remain; refrigerate 15 minutes.
Peel and cut potatoes lengthwise into 1/4-inch-thick strips. In batches, add potatoes to oil and cook 3 minutes or until edges just start to brown; with slotted spoon, transfer to one prepared pan and cool to room temperature. In batches, return potatoes to oil and cook 3 minutes or until golden brown and crisp; transfer to same pan. Sprinkle with remaining 1 teaspoon salt; keep warm in oven.
In wide, shallow bowl, add remaining 1/3 cup rice flour. In batches, dredge cod in rice flour, then dip in batter to coat; carefully add to oil. Cook 5 minutes or until golden brown and crisp, and internal temperature reaches 145°; transfer to remaining prepared pan.
Serve fish garnished with lemon wedges along with chips and tartar sauce, if desired.