What's for Dinner? Beer Battered Fish and Chips

If you fry the potatoes and fish separately, keep the potatoes warm in a moderate oven while the fish is frying.

The tartar sauce is simply this spicy recipe from the food network (minus the onion): http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30096,00.html.

1/2 cup flour
1/2 cup cornmeal
enough light beer to form a thick batter
1-2 T Old Bay, plus additional for sprinkling
1 lb perch, cut into strips
2-4 large potatoes (I used Russet), cut into small wedges
vegetable oil for frying

In a large bowl, mix flour, cornmeal, beer and seasoning til smooth. Set aside for at least 15 minutes.

Dip fish strips in batter, coating well. Place each on a plate or platter and refrigerate for at least 15 minutes.

Meanwhile, heat fryer or large cast iron skillet and oil on medium high heat.

When oil is hot, deep fry potatoes til golden brown. Drain on paper bags or paper towel. Sprinkle with seasoning.

Let excess better drip off fish. Fry til golden brown. Drain on paper bags or paper towel. Sprinkle with seasoning.

I served the fish with chips, tartar sauce and my favorite coleslaw.



My favorite coleslaw recipe can be found here: http://www.gather.com/viewArticle.jsp?articleId=281474977087307