Beer-Battered Fish And Chips
4 Cod or Haddock filets
2 cups AP flour
1 tablespoon baking powder
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
Dash of Old Bay
Dash of pepper
1 bottle cold beer (Stella Artois)
4 Large Idaho potatoes
3 quarts sunflower oil
In a five quart Dutch oven heat sunflower oil to 325 degrees and warm oven to 200 degrees.
While leaving the skin on cut potatoes into large even strips and submerge them into a bowl of ice water. Set aside.
In large mixing bowl combined flour, baking powder, salt, cayenne pepper, Old Bay, pepper. While adding the beer mix well with a Wisk till smooth and all lumps are removed. Place in the fridge for 15 minutes.
Cut your fish to 3 ounce portions and place in fringe next to you batter.
Remove chips from ice bath and thoroughly dry removing any excess water. When oil reaches 325 degrees, submerge the potatoes in the oil. Working in small batches, fry for 3 minutes until pale a rubbery. Remove from oil, drain, and cool to room temp.
Increase the oils temperature to 375 degrees. In small batches fry the chips for a second time, after 2 minutes they should appear golden brown. Remove from oil and season the salt while still hot. Place in oven to keep warm.
Cool oil to 350 degrees. Lightly dredge fish with cornstarch. A few pieces at a time dip fish in batter and immures in hot oil. Once fish starts to float and batter is set flip fish and cook till golden brown, roughly 2 minutes. Drain fish on resting rack. Serve with Malt Vinegar.
Chef Cameron Udick’s passion for food started at a very young age while working at his family owned pizzeria in his home town of Clifton Springs, N.Y. Even after his family sold off the business, Cameron was still drawn to food. At 16 he started flipping burgers on weekends and after school while learning what he could about kitchens. Cameron received his degree in Culinary Arts from Paul Smiths College located in Paul Smiths, N.Y.
Cameron’s last semester of college was spent at the Pelican Bay Foundation in Naples, Fl. where after 2 months he took on his first Sous Chef role. After season ended Cameron spent the next 10 years bouncing around the U.S. working everything from pit style BBQ in South Georgia to artisan tacos is South California finally ending up at the newly opened Husk Nashville under the watchful eye of Chef Sean Brock.
Cameron’s time at Husk started a new love affair for southern cooking which can still be seen in every menu he writes. When not working as the Winery Chef, Cameron can be found eating his way through the Atlanta food scene or located at his home in Lawrenceville, Georgia working on his backyard garden.