A superior way to rethink the British classics: fish and chips
– 2 cups all-purpose flour – ¾ cup rice flour – 2¼ tablespoons cornstarch – 2 tablespoons Old Bay – 1 tablespoon smoked paprika – 2 cups Denizens PGC Premium Lager – 3 to 4 cubes of ice
– 4 2-ounce squares of hake or cod – Frying oil – Salt and pepper, to taste – 4 brioche slider buns – Chopped iceberg lettuce – Tartar sauce of your choice
1. Combine all of the dry ingredients and whisk until blended. Whisk in the beer and ice cubes until mixture is smooth, and keep cold until ready to use. 2. In a medium pot, heat the frying oil to 350º F. Using tongs, coat the fish in the batter, then add it to the fryer, using a back-and-forth motion so that the fish will begin to float. Release it to finish cooking. While the fish is frying, toast the buns and prepare the slaw.
3. For the slaw, in a bowl, combine the chopped iceberg lettuce, a few dashes of Old Bay and your go-to tartar sauce. 4. Pull your fish from the oil, season with salt and pepper, and allow to drain on a paper towel. Build the sandwich as follows: bottom bun, fish filet, slaw, and then the top bun. Serve with your favorite potato chips or fries.