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We are proud to say that Fish and Chips is one of Seafood Shack’s best sellers. Our batter recipe remains the same, but the fish we use can change weekly based upon the locally caught fish that is brought in from our local fisherman. Always keep in mind the result of a good Fish and Chips always comes down to a light and crispy batter and a fresh piece of fish. No exceptions.

Ingredients 

• 4 Snapper or Sheep head fillets, fresh
• Salt
• ½ teaspoon granulated garlic
• 1 teaspoon onion powder
• 6 ounces all-purpose flour, plus 2 tablespoons
• 1 teaspoon baking powder
• 8 ounces light beer, cold
• Lard
• 1 1/2 pound russet potatoes, cut into 1-inch wedges (we prefer skin on)

Instructions

1. Season the fish filets both sides with salt and pepper and dredge in 2 tablespoons flour. Set aside while you make the batter.
2. Add the remaining 6 ounces flour, 1 teaspoon salt, granulated garlic, onion powder and baking powder to a large shallow bowl.
3. While whisking, slowly pour in the beer until there are no lumps and it is the thickness of thin pancake batter. For best result, batter should be cold.
4. To a high-sided heavy pan, add the oil to 1/3 full with lard and bring up to a temperature of 375°F.
5. Place a wire rack on a baking sheet and place in a 275°F oven.
6. Coat 1 fish filet in the batter and hold up to drain off excess.
7. Holding the fish at one end, slowly add the fish to the oil. Hold it with most of it submerged for about 3-4 seconds so it does not sink to the bottom and stick.
8. Submerge the whole fish and fry for 4-5 minutes, turning halfway until golden brown.
9. Drain and put on the wire rack in the oven. Repeat with the other fillets.
10. While the fish is in the oven, turn down the heat under the oil until the temperature of the oil reaches 350°F.
11. Add the chips and fry, turning often about 8 minutes until golden brown. Season with salt. Drain and serve with the fish. Best served with tartar sauce or cocktail sauce.