You will need
- 2 lbs. pollock, cleaned and cut into 2 oz. strips
- 3/4 cup all purpose flour
- 1/4 cup potato starch
- 1/8 tsp. baking powder
- 1 egg yolk
- 1 cup wheat beer or light-styled beer such as a lager or pilsner
- 5 cups Idaho or russet potatoes
- 4 cups canola oil for frying
- Salt to taste
Wash the potatoes and cut lengthwise into 3/8 inch sticks for French fries. Using a deep-fry thermometer, heat the oil to 200 degrees in a heavy pot with high sides or a deep fryer. Pre-cook the fries in the oil for about 5 minutes or until slightly tender. Remove the fries from the oil and drain on paper towels. Increase the heat to 375 degrees and cook the fries again until they are golden brown and crisp, about 4 minutes. Drain and season with salt while still hot.
In a mixing bowl, add the flour, potato starch and baking powder and mix well. Add the egg yolk and the beer and stir until just combined. (Don't worry about lumps.) Dip the pollock strips in the batter and shake off any excess. Carefully lower the fish into the 375-degree oil and cook until golden brown. You may need to shake the basket to release the fish from the bottom. Remove the fish to a lined plate to drain and season with salt immediately. Place the fries on a serving platter and place the fish on top. Garnish with lemon wedges and serve with malt vinegar.
Recipe by New England Aquarium Chef Tim Ridge