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beer battered fish and chips with tartar sauce

 
Adapted from Gourmet Magazine - January 2004

ingredients:

4 large boiling potatoes
3 qt vegetable oil (96 fl oz)
2 cups all-purpose flour
1 (12-oz) bottle cold beer (I used a Coffee-Porter...yum!)
4 x 200 g halibut fillets, skinned
Accompaniment: tartar sauce

instructions:

1. 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.

2. 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.

3. 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.

4. 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, returning 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.

5. 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.

6. Season fish and chips with salt and serve with tartar sauce

Chips can be fried for the first time 3 hours ahead and kept, uncovered, at room temperature until refrying.

Makes 4 servings.

Tartar Sauce
Adapted from Bon Appétit - January 1999

1 cup mayonnaise
1/4 cup finely chopped dill pickle
3 tablespoons chopped green onion
1 tablespoon drained capers
1 tablespoon chopped fresh parsley
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
2 tablespoons horseradish

Whisk all ingredients in medium bowl to blend. Season with salt and pepper. Cover; chill at least 1 hour and up to 2 days.

Makes about 1 1/3 cups

Changes, hints, tips and thoughts for this recipe:

• I used a new beer I came upon at the LCBO -- a Coffee Porter made by the Mill Street Brewery here in Toronto. You'd think the coffee taste might have infused into the fish and made it bitter, but it's so slight in the beer itself that it just leant (to my palate, anyway), a nice, rich taste, and a rich aroma.