Tavern Fish & Chips
Print Recipe
Ingredients
- 2 T parsley
- 1/4 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tsp lemon juice
- 3 large Yukon potatoes
- 1 tsp baking soda
- 1 tsp sugar
-
3 C
Shawnee Best All-Purpose Flour
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1 pint beer
- 1 C club soda
- 1 lb cod fillets
- 48 fl oz vegetable oil
40 minutes
Landlocked, but looking for that “tavern by the water” feel? Try this Tavern Fish & Chips recipe! Crispy cod and piping hot chips (french fries) will have you speaking like a pirate in no time.
Directions
- In a medium bowl, mix baking soda, sugar, Shawnee Best All-Purpose Flour, salt, garlic powder, onion powder, and paprika
- Pour beer and club soda into the medium bowl, mix, cover and put in the refrigerator
- Wash each piece of cod and slice in even halves
- Place paper towels on the top of the counter, add the cod, and top with another layer of paper towels
- To remove water from the cod, place a heavy pan on top of the fish for 25 minutes
- Bring vegetable oil to 375°
- Remove medium bowl (batter) from refrigerator, submerge the cod until well coated, and place into the fryer for 2-3 minus minutes on each side
- Remove cod from fryer, and pat dry with paper towels to remove oil (careful, fish will be hot)
- Rinse, peel, and slice potatoes into half inch long strips
- In a pot, bring 4 quarts of water to a boil and add sliced potatoes for 6 to 7 minutes or until softened
- Drain water from sliced potatoes, then add to 2C water and ice to potatoes for cooling, and remove after 1 minute
- Drop sliced potatoes into the fryer for 8-10 minutes or until golden brown
- Remove potatoes from fryer and pat dry with paper towels to remove oil (careful, potatoes will be hot)
- Season fries with parsley, smoked paprika, salt, white pepper, and lemon juice
Prep Time 40 minutes
Cook Time 15 minutes
