Dogfish "Huss"

Traditional English Fish and chips
== Ingredients ==
* 1 freshly caught dogfish
* 4 baking potatoes
=== Batter ===
* 1 – 2 (12-ounce) bottle beer
* 2 – 4 cups all-purpose flour
* ½ teaspoon house seasoning
=== House Seasoning ===
* 1 cup salt
* ¼ cup black pepper
* ¼ cup garlic powder
== Description ==
# Cut off all of the fins being careful to avoid mildly toxic dorsal spines all but the dorsal can be used as gelatinous soup base because of cartridge.
# Next cut from anus to jaw line, then cut the gill to centerline cut just made.
# Clean the innards out.
# Next step down on head or hang head from hook penetrating the cartilaginous "back bone".
# Grab on to the flap created when cutting from gill to centerline and pull off skin.
# Trim loins from the center running cartilage cut into ½-1 inch thick steaks.
# In a large pot or Dutch oven heat oil to 375°F.
# Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider.
# Hold in low oven to keep warm while cooking the fish.
# Reheat oven to 225°F.
=== Batter ===
# In a large bowl, pour in 1 bottle of beer.
# Sift 1½ cups flour into the bowl, whisking in gently until just combined, stir in house seasoning.
# Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter.
# Dredge the pieces of fish in ½ cup of remaining flour and slide into oil as coated.
# Fry 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°F between batches.
# Serve fish with french fries and lemon slices, tartar sauce, or lemon aioli.
=== House Seasoning ===
# Mix the seasoning ingredients together.
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Category:Dogfish Recipes
Category:English Meat Dishes
Category:Recipes using beer
Category:Russet potato Recipes