Dark Ale-Battered Catfish and Chips

Dark Ale-Battered Catfish and Chips
4 servings

When I tested this recipe, I tried it with thicker pieces of fish. They didn’t cook all the way through so make sure you cut the fish fillets to the recommended size. It’s also very important that your oil remain at the correct temperatures when you are cooking the chips and then the fish. If it drops in temperature, the food will absorb excess oil and be greasy. If the oil rises above the recommended temperatures, the food will become brown and crisp before the inside cooks through. You’ll need a good sugar thermometer to prepare this recipe successfully. You can also use other mild white fish such as halibut, haddock, cod, grouper, snapper or bass, although cooking times may vary. Yield is 4 servings.



Tartar Sauce

cup mayonnaise
Tbsp chopped parsley
Tbsp drained capers, chopped
tsp Dijon mustard
French gherkins or pickles, finely chopped
lemon, juice and grated zest
Coarse salt and freshly cracked black pepper

Fish and Chips

cup vegetable oil, for frying
lb(s) Yukon Gold potatoes, peeled and cut into 3-inch long, ⅓-inch wide sticks, soaked in cold water overnight and patted dry
Salt to taste
1 ¾
cup sifted all-purpose flour
tsp baking powder
tsp salt
Large pinch cayenne
egg whites
large can dark ale
8 2
oz pieces boneless catfish fillets
Coarse salt and freshly cracked black pepper
cup cornstarch
Lemon, wedges for garnish


Step 1

Combine all the sauce ingredients in a small bowl.

Step 2

Cover and refrigerate until needed. (Tartar sauce can be made several days ahead.)

Step 3

To make the chips, in a large, heavy-bottomed pot with high sides, heat vegetable oil to 320 degrees F.

Step 4

Working in small batches, cook the chips until soft and cooked through but not browned, about 3 minutes.

Step 5

Make sure oil returns to 320 degrees F between batches.

Step 6

Drain on paper towels and let cool to room temperature.

Step 7

Preheat oven to 150 degrees F.

Step 8

To make the batter, whisk together the flour, baking powder, salt, cayenne, egg whites and beer until smooth.

Step 9

Heat oil to 375 degrees F. and fry chips in small batches until crisp and golden, about 1 to 2 minutes.

Step 10

Drain on a rack over a baking sheet and immediately season with salt.

Step 11

Keep the chips warm in the oven.

Step 12

Make sure the oil returns to 375 degrees F between batches.

Step 13

Reduce oil to 350 degrees F.

Step 14

Season the catfish fillets with salt and pepper.

Step 15

Put the cornstarch in a shallow dish.

Step 16

Working with a few pieces at a time, dip the catfish fillets in the cornstarch and then in the batter and fry until golden and cooked through, turning once halfway through the cooking time, about 8 minutes total.

Step 17

Drain on paper towels and season immediately with salt.

Step 18

Make sure oil returns to 350 degrees F between batches.

Step 19

Serve fish with the chips, tartar sauce and the lemon wedges.

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