Beer-Battered Fish and Chips
Preheat oil in deep-fryer to 190° C (375° F). Preheat your oven to 120° C (250° F) then reduce to 65° C (150° F).
Wash and thoroughly dry potatoes. Slice potatoes into french fry sized pieces according to preference.
Fry the potatoes for approximately 6-8 minutes shaking the basket occasionally so the potatoes do not stick together.
Drain the potatoes in a colander lined with paper towels.
Reduce the heat in the deep-fryer to 185°C (365°F).
Rinse fish and pat dry. Season with salt and pepper to taste.
Combine flour, garlic powder, paprika, salt and pepper. Stir egg into dry ingredients.
Gradually mix in beer until a thin batter is formed.
Dip fish fillets in batter and gently place them one at a time into the hot oil. Fry until golden brown turning once. Drain on paper towels. Put fish on a prepared baking sheet and place in oven to keep warm.
Return the heat on the deep fryer to 190° C (375° F).
Fry potatoes a second time until desired crispness, approximately 6-8 minutes.
Suggested condiments: Tartar sauce, lemon wedges, malt vinegar, ketchup.