Seattle is known by “foodies” for it’s fish market and all the amazing seafood available all year round. When you think tailgate and you add that to fresh fish you get Fish and Chips, the crispy delicious way to get your seafood-tailgate freak on in Seattle! Here is my recipe for Fish and Chips featuring a Malt Tartar sauce.

Remember to do the right thing when it comes to burning flammable oil to 350 degrees, over fire, in a public place. You will need a Turkey fryer, a tall thick stock pot (such as the one that usually comes with the fryer), a high temp thermometer (such as an inexpensive candy thermometer), super long tongs, super long ‘asian spider” strainer and
rubberized, elbow-length oven gloves, and most importantly common sense.

For the Chips:
- 2 gallons of frying oil (I prefer canola or peanut)
- 5 pounds of russet potatoes
- kosher salt (to taste)

Using a fancy, yet inexpensive french fry slicer slice the potatoes, skin on nice, and thick (3/8 inch is my preference). Place the sliced potatoes into a bowl, or bucket, of cold water with ice in it for transport or until ready for use.

Drain potatoes thoroughly, removing any excess water. When oil reaches 350 degrees, submerge the potatoes in the oil. Working in small batches, fry for 4 to 6 minutes until they are crispy and beginning brown. Remove from oil, drain on paper towels, and serve.

For the Fish:
- 3 pounds of cod, cut into 1.5 ounce strips
- cornstarch (about one box) for dredging the fish
- 4 cups flour
- 2 tablespoons of baking powder
- 3 teaspoons of kosher salt
- 1/2 teaspoon of cayenne pepper
- 1 to 2 bottles brown ale/beer, cold

In a bowl, whisk together the flour, baking powder, salt, and cayenne pepper. Whisk in the beer until the batter is completely smooth and free of any lumps. Chill on ice for 15 minutes. The batter can be made up to 1 hour ahead of time.

Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on paper towels and serve over the fries. Don’t forget the tartar sauce and enjoy!

For the Malt Tartar Sauce:
- 1 quart mayonnaise
- 1/4 cup lemon juice
- 1 cup diced onion
- 1 cup finely chopped dill pickle
- 1/4 cup malt vinegar

Combine all ingredients in a bowl and whisk thoroughly. Refrigerate for at least 2 hours, can be made up to 2 days ahead of time.

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2 Responses to “The FFSpin Chef’s Seattle Tailgate Recipe… Fish and Chips”

  1. I loves me some fishes and chips. Ima try this.

  2. I am going to try the “Malt Tartar sauce” I love Malt vinegar.

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