Fish & Chips
Fish & Chips
10 INGREDIENTS | INTERMEDIATE
Golden, crispy beer battered fish served with freshly cut chips is a sailor, fisherman, and pub-crawlers delight.
PREP TIME: 30 MIN
COOK TIME: 3 MIN
INGREDIENTS
- 4-5 walleye or cod filets
- 1 cup AP flour
- 2 tsp paprika
- 1 tsp salt
- 1 tbsp cornstarch
- 1 can of light beer
- 4 russet potatoes
- Salt
- Cajun seasoning
- Canola Oil
STEPS
1
On the Burch Barrel, set the coal pan in the center of the trackster system.
2
Prepare the coals to medium to high heat, about 375F. Once it has reached its temp, raise the coal pan to the third notch down from the top.
3
Lower the lid, unlock the collar and grill grate, and raise the lid leaving just the grill grate on the barrel.
4
Place a dutch oven on the grill grate, and pour 3” of canola. Let it come to a temperature of 350 F.
5
In a bowl, combine the flour, paprika and salt. Combine. Whisk in the can of beer slowly until well mixed and smooth.
6
Pat dry the fish, and dredge into the batter.
7
Place slowly into the fry oil, and cook for 2-3 minutes or until golden brown.
8
Remove and place on some paper towels or cooling rack to let the oil drip.
9
Serve with some tartar sauce, lemon wedge and malt vinegar.
10
Cut the russets into ¼ to ½ in. lengthwise.
11
Bring a pot of water to a boil, and blanch for 5 minutes. Remove and place into an ice bath to stop the cooking process.
12
Pat dry.
13
Toss in 1 TB of cornstarch.
14
Place a dutch oven on the grill grate, and pour 3” of canola. Let it come to a temperature of 350 F.
15
Fry the fries in small batches so as not to overcrowd the pot. Fry until golden brown and crispy.
16
Place on a cooling rack or paper towels so the oil can drip out for a couple of minutes.
17
Toss with your favorite Cajun seasoning and a dash of salt.
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