Beer Battered Fish and Burro Bannna Chips
6 cups vegetable oil
1 Burro Banna, cut into round chips
1 (12-ounce) bottle beer (I used Beck’s)
2 cups all-purpose flour
1 1/2 pounds monk fish fillets, skinned, cut diagonally into 1-inch-wide strips
1/2 tsp kosher salt
1/4 tsp black pepper
1/8 tsp garlic powder
1 teaspoon Old Bay seafood seasoning
In a 5 quart Dutch oven, heat oil to 375 degrees F.
Chips until golden brown, roughly 10 minutes removing with a slotted spoon or spider. Hold in low oven to keep warm while cooking the fish.
In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in salt, pepper and garlic powder. Pat fish dry and season on both sides with old bay and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. Fry the Monk fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches.
Serve fish with Burro Banna chips, and if desired, tartar sauce and/or ketchup, malt vinegar and lemon wedges.