Beer Battered Fish, Thick-Cut Fries and Malt Vinegar

Ingredients

• 900 g Russet Potatoes (About 4 medium potatoes)
• 6 cup Canola Oil (For deep frying)
• 1 tsp Sea Salt, fine (Or to taste)

Instructions

1. 1

   Prepare the Potatoes: Wash and scrub the potatoes well. Peeling is optional. Cut them lengthwise into uniform, 1/2-inch thick sticks.

2. 2

   Soak to Remove Starch: Place the cut potatoes in a large bowl and cover completely with cold water. Let them soak for at least 30 minutes and up to 2 hours. This step is key for crispy fries.

3. 3

   Drain and Dry Thoroughly: Drain the potatoes and spread them in a single layer on a clean kitchen towel or several layers of paper towels. Pat them until they are completely dry. Moisture is the enemy of crispiness and can cause dangerous oil splatters.

4. 4

   Heat the Oil: In a large, heavy-bottomed pot or deep fryer, pour in the oil to a depth of at least 2 inches. Heat over medium-high heat until a thermometer registers 300°F (150°C).

5. 5

   First Fry (Blanching): Working in batches to avoid overcrowding, carefully add a portion of the potatoes to the hot oil. Fry for 4-6 minutes, until the potatoes are soft and cooked through but still pale. They should not have any color.

6. 6

   Cool the Fries: Use a slotted spoon or spider strainer to remove the blanched fries from the oil and place them on a wire rack to drain and cool completely, for at least 30 minutes.

7. 7

   Second Fry (Crisping): Increase the oil temperature to 375°F (190°C). Once again working in batches, fry the cooled potatoes for 3-5 minutes, or until they are a deep golden brown and wonderfully crispy.

8. 8

   Season and Serve: Remove the finished fries from the oil, allowing excess oil to drip off. Immediately transfer them to a large bowl, season generously with fine sea salt, and toss to coat. Serve hot 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.