Fish & Chips (Copycat Long John Silver)

Ingredients:

Fish Cutlet (any white fish)

Kosher salt

White sugar

1/2 cup potato starch, for dusting

Batter

3/4 cup cake flour

1/4 cup rice flour

1/2 cup potato starch

1 1/4 tsp baking powder

1/2 tsp salt

1 cup cold beer (I used ice-cold water)

Instructions:

1. Season the fish generously with kosher salt and white sugar (in a 1:1 ratio) on a baking tray or plate. Let it rest for 15-20 minutes. (Note: This method helps firm the fish meat.)
2. Rinse and pat dry with a paper towel. Dredge the fish cutlets in potato starch, shake off any excess, and transfer to a plate or metal rack.
3. Heat oil in a deep fryer to 350°F. While the oil heats, prepare the batter by combining all ingredients in a bowl. Whisk until well blended, then add the cold liquid to incorporate—do not overmix
4. Dip the fish in the batter, letting any excess drip off. Working in batches, carefully lower the battered fish into the hot oil. The batter will puff up and start to brown. Fry the fish for 2-3 minutes, flipping as needed with tongs, until golden.
5. Transfer the fried fish to a metal rack or a lined plate. Season with salt and parsley while it is hot.