Hullo Guvna! Fish and Chips!

So I love fish and I love beer can you tell where this is going?! Yes! Beer battered fish baby! Make this with home made fries/chips and you'll be transported to your favorite English pub.

Ingredients

• Oil for frying 
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne
• 1 tablespoon vegetable oil
• 1 cup beer
• 1/2 teaspoon hot sauce
• 4 catfish, trout or tilapia fillets, about 6 ounces each
• 2 tablespoons Old Bay(or fav seafood seasoning), recipe follows

• Directions

Heat the oil in a deep fryer or in a large saucepan to 375 degrees F.

Sift 1 cup of the flour, the baking powder, salt and cayenne pepper together into a mixing bowl. Make a well in the center and add the oil, beer, and hot sauce. Stir until thoroughly incorporated and smooth. Season each trout fillet with 1 teaspoon of the Essence. Cut each fillet into diagonal 1 1/2-inch strips. Combine the remaining 1/2 cup flour with the remaining 2 teaspoons of Essence. Dredge the fish strips in the seasoned flour then shake to release any excess flour. Transfer to a plate.

Preheat the oven to 200 degrees F. 

Dredge each piece of fish in the beer batter, making sure the fish is completely coated. Allow any excess batter to drip into the bowl, then slowly lower the fish into the hot oil. Repeat with the remaining fish, working in batches if necessary. Fry the fish until it is puffed, golden brown and crispy, 4 to 5 minutes. Remove the fish with a slotted spoon or tongs and drain on a paper-lined plate. Place the fish in a warm oven, while you cook the remaining fish

For the fries:

• 1 gallon safflower
• 4 large Russet potatoes
• Kosher salt

Heat oven to 200 degrees F.

Heat the safflower oil in a 5-quart Dutch oven or Skillet over high heat until it reaches 320 degrees.

Slice the potatoes with the skin on into 1/4 inch slices. Place in a large bowl with cold water.

Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.

Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.