Photo: John Kernick
Once a week, a fish-and-chips truck rolls into Methlick, the near-restaurant-less Scottish town where Matt Canlis lives. This version of the British staple was developed by the F&W Test Kitchen's Marcia Kiesel, who fries the fish in a wonderfully light beer batter.
How to Make It
Step 1
In a large bowl, cover the potatoes with water; let soak for 1 hour. Drain the potatoes and pat dry thoroughly with paper towels.
Step 2
Set a rack over a rimmed baking sheet. In a large, wide pot, heat 2 inches of oil to 330°. Add the potatoes and fry until tender, about 12 minutes. Using a long-handled wire scoop, transfer the potatoes to the rack to drain. Let cool for at least 15 minutes.
Step 3
Meanwhile, in a large bowl, whisk the 1 1/2 cups of flour with 1 1/2 teaspoons of salt. Whisk in 1 1/2 cups of the cold beer until the batter is almost smooth; it should be a little lumpy. Refrigerate for 15 minutes. Stir in the remaining 1/4 cup of beer.
Step 4
Preheat the oven to 350° and heat the oil to 375°. Add half of the potatoes and fry until crisp, 2 minutes; transfer to the rack to drain while you fry the remaining potatoes. Spread the fries on a large rimmed baking sheet.
Step 5
Reduce the oil temperature to 325°. Season the fish with salt and pepper. Mound flour in a wide, shallow bowl. Working with 2 pieces at a time, dredge the fish in the flour, shaking off the excess. Dip the floured fish in the beer batter; allow any excess batter to drip off. Add the battered fish to the hot oil and fry, turning a few times, until richly browned and crunchy and the fish is cooked through, 8 to 10 minutes. Drain the fish on the rack, lightly blot dry with paper towels and keep warm.
Step 6
Reheat the fries in the oven. Batter and fry the remaining fish. Serve the fish and chips hot with malt vinegar and Dilled Tartar Sauce.
Chef's Notes
Dilled Tartar Sauce: In a bowl, blend 3/4 cup mayonnaise with 3 tablespoons sweet pickle relish, 1 diced sour pickle and 1 tablespoon chopped dill. Season the tartar sauce with salt and pepper and serve cold. Makes about 1 cup.
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