Crispy Beer-Battered Fish and Chips

For the fries

1. Fill a heavy Dutch oven with peanut oil and heat to 350°F (175°C).

2. Fry the cut potatoes in batches for their first fry at 350°F (175°C) until cooked through but not browned, about 4–5 minutes per batch.

   Then 5 min of waiting

3. Remove the fries and chill completely in the refrigerator before the second fry.

   Then 30 min of waiting

For the beer batter

4. In a large bowl, whisk together the all-purpose flour, potato flour, and rice flour in a 2:1:1 ratio.

5. Add seasoning to the flour mixture and whisk well to combine.

6. Slowly pour in the cold beer while whisking constantly until a smooth batter forms with a heavy cream consistency that will adhere to the fish.

For the fried fish

7. Ensure the oil in the Dutch oven is heated to 350°F (175°C).

8. Dip a fish portion into the batter, ensuring it is completely coated, then hold it by the end and gently lay it into the hot oil.

9. Fry the fish in batches, turning occasionally, until deep golden brown and crispy, about 4–6 minutes per batch.

   Then 5 min of waiting

10. Transfer the fried fish to a wire rack set over a paper-towel or butcher-paper-lined baking sheet to drain.

11. Immediately season the hot fried fish with Meat Church Blanco or salt.

For the fries

12. Drop the chilled, pre-fried potatoes into the 350°F (175°C) oil for their second fry until golden and extra crispy, about 3–4 minutes.

    Then 4 min of waiting

13. Remove the fries using a skimmer and transfer to the wire rack alongside the fish.

14. Immediately season the hot fries with Meat Church Blanco seasoning or salt.

15. The 2:1:1 combination of all-purpose flour, potato flour, and rice flour creates an exceptionally light, tempura-style crunchy batter that stays crispy longer.

16. Double-frying the french fries (first cooking them through at lower temperature, chilling, then flash-frying until golden) gives them an ultra-crispy exterior with a fluffy interior.