BBQ Dry Rub Wings, 3 Ways
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Hi, I’m Meghan, and I’m a food addict. I love creating food that is straightforward, relatable and will blow your friends and family away. Here you’ll find fresh ingredients + unique flavors + love = gourmet food, every single time.
FISH
1½ cup all-purpose flour, divided
3 tsp salt, divided
1 tsp ground black pepper
2 1/2 Tbsp Head Country Championship Seasoning, The Original
1 cup beer (I used an ale, but you could also use an IPA)
2-4 Tbsp cold water
Vegetable oil for frying
4 to 5 firm cod filets, cut into large pieces (approx. 4 or 5-inches by 2 or 3-inches)
FRIES
4 lbs russet potatoes, peeled and cut into french fry lengths of your desired width (I personally love shoestring, as you can see – you can also use frozen fries if you prefer!)
Vegetable oil for frying
2 tsp Head Country Championship Seasoning, The Original
BBQ TARTAR SAUCE
2/3 cup your favorite tartar sauce (store-bought or homemade)
1/4 cup Head Country Bar-B-Q Sauce, The Original
325°F - 375°F
10 - 20 mins
FRIES
1. Place the cut potatoes in a large bowl and cover with cold water. Refrigerate for about 1 hour.
2. Pour enough oil into a dutch oven to be 3″ deep. Heat over medium heat until the temperature reaches 325°F.
3. Drain potatoes and dry completely with paper towels.
4. Fry the potatoes, working in small batches, until tender and just crisp.
5. Remove to a paper towel lined plate to drain. Cool for 20 minutes.
6. Increase heat to medium-high and allow oil to heat to reach 375°F
7. Fry potatoes again in the same small batches, until golden brown, approximately 2 minutes.
8. Remove to fresh paper towel lined plate to drain.
Keep oil hot for the fish.
9. When all the fries have been fried, add them to a large bowl. Toss with Head Country BBQ Original Seasoning. Set aside.
FISH
1. Mix the ½ cup flour, 1 tsp salt, 1 tsp black pepper, and 1 Tbsp Head Country Championship Seasoning in a shallow bowl. Set aside.
2. In a separate wide-mouthed bowl, whisk together remaining 1 cup flour, 2 tsp salt, and 1 1/2 Tbsp Head Country Championship Seasoning.
3. Slowly add beer, whisking continuously, until combined. The batter should be the consistency of thick heavy cream. If it is thick, add water as needed to thin out.
4. Dredge fish in the flour mixture, shaking off the excess, followed by dipping into the beer batter. Drain off excess batter.
5. Work in batches to fry the fish. Cook until golden brown, approximately 5 to 7 minutes.
6. Remove fish pieces to paper towel-lined baking sheets.
BBQ TARTAR SAUCE
1. Whisk together tartar sauce and BBQ sauce.
2. Serve fish and fries warm with the BBQ tartar sauce.
