Beer Battered Cod, French Fries and Malt Vinegar

Ingredients

• 2 lb Russet Potatoes (About 4 large potatoes)
• 8 cup Peanut Oil (For deep frying)
• 1.5 tsp Sea Salt (Or to taste)

Instructions

1. 1

   Prep Potatoes

   • Peel the potatoes (optional, for a more rustic fry leave the skin on) and rinse under cold water.
   • Cut the potatoes into uniform sticks, about 1/4-inch to 1/3-inch thick. Try to make them as even as possible for consistent cooking.
2. 2

   Soak to Remove Starch

   • Place the cut potatoes in a large bowl and cover them completely with cold water.
   • Let them soak for at least 30 minutes, or up to 3 hours. This step is crucial for removing excess starch, which results in crispier fries.
3. 3

   Dry Potatoes Thoroughly

   • Drain the potatoes well. Spread them in a single layer on a clean kitchen towel or several layers of paper towels.
   • Pat them completely dry. Moisture is the enemy of crispy fries and can cause dangerous oil splattering.
4. 4

   First Fry (Blanching)

   • Pour the peanut oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 2 inches. Attach a deep-fry thermometer.
   • Heat the oil over medium-high heat to 325°F (160°C).
   • Working in small batches, carefully add about one-third of the potatoes to the hot oil.
   • Fry for 5-6 minutes, stirring occasionally, until the potatoes are soft and pale but not browned. They will be cooked through but limp.
5. 5

   Cool and Drain

   • Using a spider strainer or slotted spoon, remove the blanched fries from the oil and let them drain on a wire rack set over a baking sheet.
   • Allow the fries to cool for at least 15 minutes at room temperature. Repeat the blanching process with the remaining potatoes, ensuring the oil returns to 325°F between batches.
6. 6

   Second Fry (Crisping)

   • Increase the oil temperature to 375°F (190°C).
   • Once again working in batches, return the blanched fries to the hot oil.
   • Fry for another 2-4 minutes, until the fries are deep golden brown and crispy.
7. 7

   Season and Serve

   • Quickly remove the fries from the oil and let them drain on the wire rack for just a moment.
   • Transfer the hot fries to a large bowl, sprinkle generously with sea salt, and toss gently to coat evenly.
   • Serve immediately for the best texture.

Ingredients

• 680 g light malt extract (Use liquid malt extract (LME). If using dry malt extract (DME), use 20% less (approx. 544g).)
• 5.7 l filtered water (Avoid chlorinated tap water as it can inhibit yeast and bacteria.)
• 7 g hops (Use a low-alpha acid variety like Fuggles or East Kent Goldings for subtle flavor.)
• 11.5 g ale yeast (One standard packet, such as Safale US-05 or Nottingham.)
• 240 ml unpasteurized apple cider vinegar (Must contain 'the mother' to provide the necessary Acetobacter culture.)

Instructions

1. 1

   Create the Malt Wort (1 hour 15 minutes)

   • In a large, sanitized stockpot, bring 5.7 liters of filtered water to a boil.
   • Remove the pot from the heat and slowly stir in the light malt extract until it is completely dissolved. Ensure there are no clumps stuck to the bottom.
   • Return the pot to the heat and bring it to a rolling boil. Once boiling, add the hops.
   • Boil for 60 minutes. Watch closely at the beginning to prevent it from boiling over. This process sterilizes the wort and extracts bitterness from the hops.
2. 2

   Cool Wort and Pitch Yeast (30 minutes)

   • After the 60-minute boil, cool the wort as quickly as possible to around 21°C (70°F). An ice bath in a clean sink is an effective method for this.
   • Carefully transfer the cooled wort into a sanitized fermenter (like a glass carboy or food-grade bucket), leaving the hop sediment behind.
   • Sprinkle the ale yeast evenly over the surface of the wort. There is no need to stir it in.
   • Seal the fermenter with a sanitized airlock filled with a small amount of water or sanitizer.
3. 3

   Primary Fermentation: Ale (1-2 weeks)

   • Place the fermenter in a dark, temperature-stable location, ideally between 18-22°C (65-72°F).
   • Allow the wort to ferment into ale for 1 to 2 weeks. You should see active bubbling in the airlock for the first few days as the yeast converts sugar to alcohol.
   • Fermentation is complete when the bubbling in the airlock has stopped for at least two consecutive days.
4. 4

   Secondary Fermentation: Vinegar (4-12 weeks)

   • Once the ale is fully fermented, carefully siphon it into a wide-mouthed, sanitized glass jar, leaving the layer of yeast sediment at the bottom of the fermenter.
   • Gently pour the unpasteurized apple cider vinegar into the jar. This introduces the Acetobacter, the bacteria that will convert the alcohol into acetic acid.
   • Cover the mouth of the jar with a double layer of cheesecloth or a coffee filter and secure it with a rubber band. This allows oxygen in, which is crucial for the bacteria, while keeping dust and pests out.
5. 5

   Age and Monitor the Vinegar (Ongoing)

   • Store the jar in a warm, dark, and undisturbed place. The ideal temperature is between 24-30°C (75-86°F).
   • Over the next few weeks, a gelatinous disc, the 'mother of vinegar,' will form on the surface. This is a healthy sign of active fermentation.
   • After 4 weeks, begin tasting the vinegar weekly. Use a clean spoon or a straw to draw a sample from below the mother. It is ready when it has a sharp, tangy flavor that you enjoy.
6. 6

   Bottle the Finished Vinegar (20 minutes)

   • When the vinegar has reached your desired taste, carefully siphon it into clean bottles, leaving the mother and any sediment behind. You can save the mother to start your next batch.
   • Seal the bottles tightly. The vinegar can be used immediately, but its flavor will mellow and improve with age over several months.
   • For long-term storage without further flavor change, you can pasteurize the vinegar by heating it to 65°C (150°F) for 10 minutes before bottling. This is optional.