Ingredients:
1/2 cup flour
1/2 cup cornmeal
4 -6 ounces beer
1/8 teaspoon salt
1/2 teaspoon Old Bay Seasoning
4 cups vegetable oil ( for frying)
4 large russet potatoes, cut potatoes in even, finger-sized pieces
2 lbs fish fillets, cut in half, crosswise
Directions:
Preheat oven to 250 F.
Prepare batter: Mix flour, cornmeal, old bay, and salt together.
Add ale and mix well.
Batter should be thin.
Heat oil in deep fryer.
DO NOT FILL TO TOP.
The potatoes and the fish will cause the oil to bubble.
Allow room for the oil to rise.
Cook 1/4 of the potatoes until golden brown, about five minutes.
Drain on paper towels.
Place in warmed oven.
Repeat process until potatoes are done.
Season with salt and pepper.
Dip fish in batter, allowing excess to drip off.
Fry in batches until golden brown, about 5 to 8 minutes.
Drain on paper towels.
Keep warm in oven until all fish are cooked.
Season with salt and pepper.
Serve with a sprinking of malt vinegar.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.