PocketCook

From @Meat Church BBQ

Fish and Chips

30 min · Serves 2

30 mintotal
15 minhands on
10steps
2servings

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Ingredients

For the batter and fish

  • 1 cup all-purpose flour
  • 1/2 cup rice flour
  • 1/2 cup potato flour
  • Meat Church BLANCO seasoning (or salt and pepper)
  • 1 cup beer (or enough to reach a thick batter consistency)
  • 2 fresh halibut fillets

For the french fries

  • 2 large potatoes, cut into thin french fry strips
  • Peanut oil, for deep frying

Method

For the batter and fish

  1. Add the all-purpose flour, rice flour, and potato flour to a large bowl.

  2. Season the flour mixture with the seasoning rub.

  3. Pour in the beer while whisking until you reach a smooth, thick batter consistency.

  4. Heat peanut oil in a deep pot or fryer to 350°F (175°C).

  5. Dip each halibut fillet into the batter to coat fully, then let excess batter run off with a gentle swaying motion.

  6. Fry the fish in the oil at 350°F (175°C) until golden brown and crispy, 3–5 minutes.

  7. Remove the fish using a spider strainer and place onto a wire rack set over a tray to drain.

For the french fries

  1. Fry the cut potatoes in the 350°F (175°C) oil for 2 minutes.

  2. Increase heat to 400°F (200°C) and fry again until beautifully golden and crispy, 2–3 minutes.

  3. Remove with a spider strainer, drain, and serve immediately alongside the crispy fish.

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