Beer-Battered Fish and Chips

Ingredients

• 1 pound baking potatoes cut into (1/4-inch) strips
• 0.3 cup canola oil divided
• 1 pound filets cut into 3-inch pieces
• 1 cup beer dark divided (such as Negra Modelo)
• 0.8 cup flour all-purpose

Equipment

• bowl
• frying pan
• oven
• knife
• measuring cup

Directions

1. Preheat oven to 45
2. Combine fish and 1/4 cup beer in a medium bowl. Cover and chill for 1 hour.
3. Place potatoes on a jelly-roll pan coated with cooking spray.
4. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt; toss well.
5. Bake at 450 for 20 minutes or until browned and crisp, stirring after 10 minutes.
6. Drain fish; discard liquid.
7. Sprinkle fish with 1/4 teaspoon salt. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
8. Combine remaining 3/4 cup beer, flour, and 1/2 teaspoon freshly ground black pepper in a medium bowl.
9. Add fish to beer mixture, tossing gently to coat.
10. Heat remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat.
11. Remove fish from bowl, shaking off excess batter.
12. Add fish to pan; cook 3 minutes or until browned. Turn fish over; cook 3 minutes or until done.
13. Sprinkle fish with 1/4 teaspoon salt.
14. Serve immediately with chips.