Directions

For the Fish:

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.

For the Chips:

1. Cut the russets into ¼ to ½ in. lengthwise.

2. 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. 

3. Pat dry.

4. Toss in 1 TB of cornstarch.

5. Place a dutch oven on the grill grate, and pour 3” of canola. Let it come to a temperature of 350 F.

6. Fry the fries in small batches so as not to overcrowd the pot. Fry until golden brown and crispy. 

7. Place on a cooling rack or paper towels so the oil can drip out for a couple of minutes.

8. Toss with your favorite Cajun seasoning and a dash of salt.