FISH AND CHIPS
- Canola oil, for frying
- 2 sprigs fresh dill, finely chopped
- 3 tablespoons beer (preferably pilsner)
- 1 tablespoon soy sauce
- 2 limes, juiced
- 1 1/2 teaspoons coarse salt
- 1/4 teaspoon fresh ground pepper
- 1 3/4 cups flour, plus more for dredging fish
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 20 ounces firm fish (salmon, tuna, halibut), cut 3 1/2x1" stips
In a deep pot, heat 3 inches of oil over medium high heat until it registers 360 degrees.
In a medium bowl, combine dill, beer, soy sauce, lime juice, salt and pepper. In another bowl whisk together flour, cornstarch and baking powder. Carefully pour the beer mixture into the flour mixture and stir until combined. Chill batter inrefrigerator about 20 minutes.
Pat fish dry with paper towels. Dredge fish lightly in flour. Rove batter from refrigerator. Coat each piece of fish, one by one with the chilled batter. Transfer immediately to the hot oil in batches. Fry until just lightly golden, 2-3 minutes. Using a slotted spoon or tongs, gently transfer to a paper towel lined baking sheet to drain, about 2 minutes. Return fish to the hot oil and fry again until golden brown. The cooking time will vary depending on the variety of fish. Drain on a clean paper towel lined baking sheet and season with salt and pepper. Serve immediately with lemon and lime wedges and tempura fries (recipe on computer)