On Sunday

The Journal

 
 

The Sunday Journal

Every Sunday we release The Journal, a weekly collection of musings on lifestyle, wardrobe, and culture—in efforts to redefine what it means to come home.

 
 

IPA Batterd Fish & Chips

 
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For Fish & Chips

  • 1 lb cod, or other white flaky fish
  • 5 large russet potatoes
  • 1 cup india pale ale (IPA)
  • 1.25 cups all-purpose flour
  • 2.5 tablespoons kosher salt
  • 4 cups warm water
  • vegetable oil, for frying

For Aioli Sauce

  • 3 tablespoons mayo
  • 2 tablespoons spicy dijon mustard
  • 1 tablespoon hot sauce
  • 2 teaspoons smoked paprika
  • 2 teaspoons lemon juice
  • black pepper to taste

    Fish and chips brings back memories of summer beach trips and salt air. Our take on the classic fish and chips will make you feel like you’re back on summer vacation. Crispy, twice-fried chips and a homemade aioli dipping sauce lend texture and a little bit of spice, while a full bodied IPA adds extra flavor to fluffy, battered fresh cod.

    Prepare potatoes by washing, removing all eyes, and slicing into 1 inch slivers. Set aside to soak in salt water for 15 minutes. Remove and thoroughly pat dry. Fill dutch oven or deep fryer halfway with oil and heat to 375ºF.

    While the oil is heating, prepare your beer batter by combining beer, 1 cup flour, and a teaspoon of salt in a large bowl. Wash and pat fish dry and set aside.

    When oil is up to temperature fry potato slices in batches 3-5 minutes each or until edges are browned. Set batches aside on a paper towel lined cooking rack to drain. Once all potatoes are fried, begin the frying process again starting with the first batch and working chronologically.

    Place fillets in a plastic baggie and coat with flour before immersing in beer batter. Drop each fillet into the oil and fry for 6-9 minutes until golden brown, turning once (do not use a basket to fry fish fillets). Remove and drain on a paper towel lined plate.

    Mix all aioli ingredients in a small bowl until combined. Serve on the side.

     
    TableOn Sunday