Fish and Chips - Beer-Battered Pacific Cod* with Straw Potatoes
By Tony Baker - Montrio Bistro, Monterey, CA (831) 648-8880

Serves 4

Ingredients for the beer batter:
2 C all-purpose flour
4 large eggs
1 t dry yeast
1ñ1/2 C dark beer
1 t garlic powder
1 t fresh black pepper

Begin with a stand mixer with the whisk attachment. Add eggs and mix lightly. Add all of the flour, yeast, garlic powder and pepper and mix until a smooth thick paste forms. Gradually add the beer until a pourable consistency is attained. Strain into a bowl, cover and leave in a warm place for about 45 minutes. The yeast will start to work and will rise up into a light, airy batter.

Ingredients for the fish:
2 lb. Pacific cod (also sold as Alaskan cod)

Portion the fillets into approximately 4-7-ounce portions. Be sure to remove any bones.

Ingredients for the potatoes:
4 large potatoes

Peel and wash the potatoes. Cut into long thin strips, either by hand or using a mandoline. Wash, drain and dry with a cloth.

Ingredients for frying:
Canola oil
Salt and pepper

Use a large, thick-bottomed pan, a thermometer, plenty of paper towels and a slotted spoon.

Fill the pan no more than halfway with oil. Heat oil to 350∞ F. Do not use a lid. Do not overload the pan. Only cook one layer of food at a time; it should be able to float freely around in the oil.

Toss the fish in a little flour seasoned with salt and pepper, then immediately dip in batter. Fry for approximately 4 minutes on each side or until fillets are a rich golden brown. If the pieces are small, reduce cooking time.

Fry potatoes in 350∞ F oil. Season with kosher salt.

To Serve:
Serve the fish and chips immediately after frying.

*Seafood Watch: recommends Pacific cod caught in pots or traps, jig-caught or bottom long line-caught in the U.S. (bottom long line-caught cod is a product that also carries the Marine Stewardship Council's blue eco-label for sustainably-caught seafood).


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