Living on the East Coast now, I’ve made it my goal to become an expert at preparing seafood. What better way to start than classic, New England fish and chips?
4 cups vegetable oil
1-1 ½ lbs boneless haddock fillets, cut into large chunks
2 cups flour
½ tsp salt
1/8 tsp pepper
1/8 tsp garlic powder
1 (12-oz) bottle of beer
Preheat oil to 375 degrees in a deep fryer or large pot.
In a large bowl, whisk together 1 ½ cups of flour, salt, pepper, garlic powder, and beer. Pat fish dry and season on both sides with salt and pepper; coat with beer batter. Dredge the fish pieces in the remaining ½ cup of flour and then place gently into the hot oil. (Tip: Check to see if the oil is hot enough by dropping a small spoonful of batter into the pot. If it begins to fry quickly, your oil is ready.) Fry fish, turning frequently, until the batter is deep golden and the fish is cooked through. Transfer to a paper towel. Serve with French fries.
*Adapted from Paula Dean