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1
2 pounds haddock fillets, skinned and cut diagonally into 1 1/2-inch wide strips, 5 to 6 inches long
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2
Heat the oil in a large deep, pot over medium heat.
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3
Bring the oil to 325 degrees F. Regulate the temperature with a candy thermometer.
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4
Keep the potato sticks in a bowl of water to prevent browning before frying.
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5
Remove to paper towels and dry well before placing in oil.
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6
Working in batches, fry the potatoes until they are cooked through and tender but have no color, about 4 to 5 minutes.
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7
Be sure the fries have plenty of room and gently swish them around as they are cooking.
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8
Remove them from the oil and put them immediately on a paper towel lined baking sheet.
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9
Preheat the oven to 300 degrees F and raise the temperature of the cooking oil to 375 degrees F.
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10
In a medium bowl, combine the flour, seafood seasoning, baking soda and pinch of salt.
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11
Make a well in the center of the flour mixture and gently stir in the cold beer.
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12
Mix until just combined.
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13
When the oil is preheated to the correct temperature, dip the fish fillets in the batter mixture.
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14
Coat the fish generously.
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15
When adding the fish to the oil, dip about 1/3 to 1/2 of the fillet into the oil and allow the batter to start puffing and then gently slide it into the oil.
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16
Fry the fish until they are golden brown and crispy, about 5 minutes turning the fish over during the cooking time.
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17
When the fish are done, remove from the oil and put immediately on paper towels to blot the excess oil.
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18
Arrange the fish on a baking sheet lined with a cooling rack.
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19
Hold the fish in the preheated oven until serving.
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20
Work in batches and be sure not to crowd the oil.
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21
Again, working in batches, fry the fries a second time at 375 degrees F, until they are golden brown and crispy.
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22
Remove them from the oil, immediately put them on paper towels and toss with kosher salt.
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23
Transfer the fish to a serving platter and serve with the fries.
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24
Arthur Treacher would be proud!
