I’ll Have the Bitch and Chips, Please
Quite a few Flying Dog mutts have culinary backgrounds. And when their love for food and beer come together, the result is (usually) pretty damn tasty.
Brewer and cellarman Larry Pomerantz recently developed his own take on fish and chips, inspired by our 20th anniversary Raging Bitch:
Bitch and Chips
Serves 13 (6 oz. portions)
- 6 cups flour
- 3 tablespoons baking powder
- 1 tablespoon kosher salt
- 1 teaspoon cayenne pepper
- 1 teaspoon Old Bay Seasoning
- 36 oz (3 bottles) Flying Dog’s Raging Bitch Belgian-Style IPA
- 5 pounds firm-fleshed whitefish (tilapia, pollock, haddock, or cod), cut into 1-ounce strips
- Cornstarch, for dredging
Directions for Bitch Batter and Fish:
- In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning.
- Whisk in the beer until the batter is completely smooth and free of any lumps.
- Refrigerate for 15 minutes. (Note: The batter can be made up to 1 hour ahead of time.)
- Heat oil in deep frier or pan to 350 degrees.
- 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.
- Serve with malt vinegar.
Directions for Homemade French Fries:
- Use a mandolin slicer with a wide blade, slice the potatoes with the skin on.
- Place in a large bowl with cold water.
- Heat fryer to 320 degrees.
- Drain potatoes thoroughly, removing any excess water.
- When oil reaches 320 degrees, submerge the potatoes in the oil.
- Working in small batches, fry for 2 to 3 minutes until they are pale and floppy.
- Remove from oil, drain, and cool to room temperature.
- Increase the temperature of the oil to 375 degrees.
- Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes.
- Remove and drain on roasting rack.
- Season with kosher salt.
According to Larry, all must be served with plenty of Raging Bitch.