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<div class=wprm-recipe-ingredients-container wprm-recipe-81157-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular data-recipe=81157 data-servings=4>
<div class=wprm-recipe-ingredient-group>
<h4 class=wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold>Fish</h4>
<ul class=wprm-recipe-ingredients>
<li class=wprm-recipe-ingredient><span class=wprm-recipe-ingredient-amount><span class=wprm-adjustable>6</span></span>&nbsp;<span class=wprm-recipe-ingredient-name>fish fillet</span>&nbsp;<span class=wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded>cod  pollock  tilapia  or your choice of white fish</span></li>
<li class=wprm-recipe-ingredient><span class=wprm-recipe-ingredient-amount><span class=wprm-adjustable>1</span></span>&nbsp;<span class=wprm-recipe-ingredient-unit>c.</span>&nbsp;<span class=wprm-recipe-ingredient-name>flour</span></li>
<li class=wprm-recipe-ingredient><span class=wprm-recipe-ingredient-amount><span class=wprm-adjustable>1</span></span>&nbsp;<span class=wprm-recipe-ingredient-unit>tsp</span>&nbsp;<span class=wprm-recipe-ingredient-name>baking powder</span></li>
<li class=wprm-recipe-ingredient><span class=wprm-recipe-ingredient-amount><span class=wprm-adjustable>1</span></span>&nbsp;<span class=wprm-recipe-ingredient-unit>tsp</span>&nbsp;<span class=wprm-recipe-ingredient-name>salt</span></li>
<li class=wprm-recipe-ingredient><span class=wprm-recipe-ingredient-amount><span class=wprm-adjustable>&frac14;</span></span>&nbsp;<span class=wprm-recipe-ingredient-unit>tsp</span>&nbsp;<span class=wprm-recipe-ingredient-name>onion powder</span></li>
<li class=wprm-recipe-ingredient><span class=wprm-recipe-ingredient-amount><span class=wprm-adjustable>&frac14;</span></span>&nbsp;<span class=wprm-recipe-ingredient-unit>tsp</span>&nbsp;<span class=wprm-recipe-ingredient-name>garlic powder</span></li>
<li class=wprm-recipe-ingredient><span class=wprm-recipe-ingredient-amount><span class=wprm-adjustable>12</span></span>&nbsp;<span class=wprm-recipe-ingredient-unit>oz</span>&nbsp;<span class=wprm-recipe-ingredient-name>beer or milk</span></li>
</ul>
</div>
<div class=wprm-recipe-ingredient-group>
<h4 class=wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold>Chips</h4>
<ul class=wprm-recipe-ingredients>
<li class=wprm-recipe-ingredient><span class=wprm-recipe-ingredient-name>Vegetable oil for frying</span></li>
<li class=wprm-recipe-ingredient><span class=wprm-recipe-ingredient-amount><span class=wprm-adjustable>4</span></span>&nbsp;<span class=wprm-recipe-ingredient-name>large Russet potatoes</span>&nbsp;<span class=wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded>peeled and sliced into large fingers (recommend use mandolin slicer)</span></li>
<li class=wprm-recipe-ingredient><span class=wprm-recipe-ingredient-name>Salt to taste</span></li>
</ul>
</div>
</div>
<div class=wprm-recipe-instructions-container wprm-recipe-81157-instructions-container wprm-block-text-normal data-recipe=81157>
<h3 class=wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none>Instructions</h3>
<div class=wprm-recipe-instruction-group>
<ul class=wprm-recipe-instructions>
<li id=wprm-recipe-81157-step-0-0 class=wprm-recipe-instruction>
<div class=wprm-recipe-instruction-text>Place the potatoes in a bowl of ice water for 20-30 minutes.</div>
</li>
<li id=wprm-recipe-81157-step-0-1 class=wprm-recipe-instruction>
<div class=wprm-recipe-instruction-text>When the time for the potatoes is almost done  heat the vegetable oil in a deep heavy skillet  or deep fryer to 330&deg; F.</div>
</li>
<li id=wprm-recipe-81157-step-0-2 class=wprm-recipe-instruction>
<div class=wprm-recipe-instruction-text>Drain the potatoes and dry them thoroughly with a kitchen towel.</div>
</li>
<li id=wprm-recipe-81157-step-0-3 class=wprm-recipe-instruction>
<div class=wprm-recipe-instruction-text>Carefully  fry the potatoes  about 1 cup at a time  in the hot oil for about 2 minutes. Remove with a slotted strainer and drain over paper towels. Repeat until all potatoes have gone through the 1st frying cycle.</div>
</li>
<li id=wprm-recipe-81157-step-0-4 class=wprm-recipe-instruction>
<div class=wprm-recipe-instruction-text>Increase the oil temperature to 370&deg;F.</div>
</li>
<li id=wprm-recipe-81157-step-0-5 class=wprm-recipe-instruction>
<div class=wprm-recipe-instruction-text>In a large bowl  stir together the flour  baking powder  salt  onion powder  and garlic powder. Next  add in the ice cold beer or milk. Stir to mix.</div>
</li>
<li id=wprm-recipe-81157-step-0-6 class=wprm-recipe-instruction>
<div class=wprm-recipe-instruction-text>Add a little more flour on the fish fillets and toss to coat.</div>
</li>
<li id=wprm-recipe-81157-step-0-7 class=wprm-recipe-instruction>
<div class=wprm-recipe-instruction-text>Add the floured fillets to the batter and let the excess batter drip off.</div>
</li>
<li id=wprm-recipe-81157-step-0-8 class=wprm-recipe-instruction>
<div class=wprm-recipe-instruction-text>Carefully add the fish to the 370&deg;F oil.</div>
</li>
<li id=wprm-recipe-81157-step-0-9 class=wprm-recipe-instruction>
<div class=wprm-recipe-instruction-text>Cook until the fish is golden  2-3 minutes.</div>
</li>
<li id=wprm-recipe-81157-step-0-10 class=wprm-recipe-instruction>
<div class=wprm-recipe-instruction-text>Drain over paper towels.</div>
</li>
<li id=wprm-recipe-81157-step-0-11 class=wprm-recipe-instruction>
<div class=wprm-recipe-instruction-text>To finish the chips  fry the pre-cooked potatoes in the 370&deg;F oil.</div>
</li>
<li id=wprm-recipe-81157-step-0-12 class=wprm-recipe-instruction>
<div class=wprm-recipe-instruction-text>Fry until they are golden brown  and crisp  about 4 more minutes.</div>
</li>
<li id=wprm-recipe-81157-step-0-13 class=wprm-recipe-instruction>
<div class=wprm-recipe-instruction-text>Drain over paper towels.</div>
</li>
</ul>
</div>
</div>
<div class=wprm-recipe-notes-container wprm-block-text-normal>
<h3 class=wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none>Notes</h3>
<div class=wprm-recipe-notes><strong>OPTIONS FOR THE BATTER</strong>
<div class=wprm-spacer>&nbsp;</div>
You can make a beer batter or a regular batter if you prefer to avoid alcohol. For the beer  I like to use a lager-style beer which is lighter in color and flavor. There are tons of options  so choose one that you like to drink!
<div class=wprm-spacer>&nbsp;</div>
If you opt to leave the beer out  you can use milk in its place. It will give the batter a different flavor and it&rsquo;s still delicious!
<div class=wprm-spacer>&nbsp;</div>
<strong>BEST POTATOES FOR THE CHIPS</strong>
<div class=wprm-spacer>&nbsp;</div>
For the chips (French fries) I like to use russet potatoes. They are starchy and don&rsquo;t have a lot of moisture which makes them perfect for frying.
<div class=wprm-spacer>&nbsp;</div>
You can cut them into French fries with a sharp knife  but using a mandolin makes it really easy to slice them into equal-sized pieces.
<div class=wprm-spacer>&nbsp;</div>
<strong>BEST OIL FOR DEEP FRYING</strong>
<div class=wprm-spacer>&nbsp;</div>
I use vegetable oil for deep frying  but you can use several other different high-smoke point oils like canola oil or peanut oil. Avoid using cooking oils with low smoke-points like olive oil.</div>
</div>