Fish And Chips
Recipe tags: breading-batter mix, easy difficulty, lunch, deepfry
|2 lb||cod fillets cut into 1 inch strips|
|1 box||Shore Lunch® Fish Beer Batter Mix|
|½ tsp||garlic powder|
|1¾ cup||beer or carbonated water|
|4||large baking potatoes, baked and cut into wedges|
|4 cup||vegetable oil for frying|
Heat the oil in a large stock pot to 365 °F. and preheat the oven to 200 °F.
Add the Shore Lunch® Beer Batter Fish Mix and garlic powder to a large bowl.
Whisk the beer into the batter until it is smooth.
Carefully add the potato wedges to the oil and fry for 2-3 minutes until golden brown.
Using a slotted spoon remove the potato wedges from the oil to a paper towel lined plate and season with salt and pepper. Transfer the potatoes to a baking sheet and place the pan directly into the oven to keep warm.
Dip each cod piece into the beer batter and place directly into the oil. Do this in batches so the cod doesn’t stick together. Fry the cod for 3-4 minutes and remove using a slotted spoon to a plate lined with paper towels. Fry the remaining cod.
Remove the potato wedges from the oven and serve immediately with the fried cod.