Nashville Hot Fish And Chips
PHOTO: LUCY SCHAEFFER; FOOD STYLING: MAKINZE GORE
Fish and chips meet Nashville-style fried chicken. It’s a spicy match and a fun summer dinner idea. It’s not light-your-mouth-on-fire hot, but you’ll appreciate having a beer on hand to wash it down with. I like to take some of the spicy oil and mix it into mayonnaise to dip my fries in. You can of course skip making your own fries and buy a bag of frozen, but we love a chance to use the cold oil method for French fries. Plus, you already have to bust out the oil for frying the fish, so it feels worth it to make your own here.
Have you tried this yet? Let us know what you think in the comments below!
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Yields:
4
– 6
servings
Prep Time:
0
hours
25
mins
Total Time:
1
hour
0
mins
French Fries
large russet or Yukon Gold potatoes
Vegetable or peanut oil, for frying
Fish
c.
all-purpose flour
(12-oz.) bottle light beer
lb.
cod, cut into strips about 1 1/2″ thick and 3″ long
Freshly ground black pepper
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French Fries
- Preheat oven to 200°. Slice potatoes lengthwise into 1/4″-thick pieces, then cut each piece into 1/4″-thick sticks. Transfer potatoes to a large, heavy pot fitted with a deep-fry thermometer and add enough oil to cover by 1/2″. Heat over high heat and bring to a boil. Cook, undisturbed, 15 minutes, then break fries apart with tongs. Continue to cook until deeply golden, 5 to 10 minutes more.
- Using a slotted spoon, transfer fries to a large baking sheet; reserve oil in pot. Immediately season with salt. Transfer to oven to keep warm.
Fish
- In a large bowl, whisk flour, cornstarch, cayenne, garlic powder, paprika, and salt. Add beer, egg, and hot sauce and whisk until smooth. Let sit 10 minutes.
- Heat reserved oil over medium-high until thermometer registers 375°. Pat cod dry with paper towels; season with salt and black pepper. Dip a piece of cod into batter, letting excess drip off. Carefully add to oil and fry, adding more fish but being careful not to overcrowd pot and turning halfway through, until golden and fish is cooked through, 5 to 6 minutes.
- Transfer to a paper towel-lined baking sheet. Carefully scoop out 3/4 cup frying oil, straining if necessary to remove excess batter.
Spicy Oil
- In a medium heatproof bowl, whisk cayenne, paprika, and garlic powder. Add honey and reserved 3/4 cup oil and whisk to combine; season with salt.
- Brush oil all over fish. Serve fish and fries with remaining oil alongside, if desired.
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PHOTO: LUCY SCHAEFFER; FOOD STYLING: MAKINZE GORE
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