There was no question I was going to test the recipe, but there was some pondering about the cooking vessel. I'm cursed with an electric stove. The two times I tried to make fried chicken
restaurant style potato cutter like Alton' mentions in his book, so I took care of the potatoes the old fashioned way, then dumped them into some cold water while I whisked together the batter. I used nearly a whole bottle of Palmetto Amber ale for the mix though only a cup was called for. In reality, I probably could have used the whole bottle. Just for quality control's sake, I sampled another bottle for myself.
The frying only required presetting the temperature levels for the three phases of cooking and keeping an eye on things. I'm still a novice when it comes to frying, so I took some cues from times mentioned in the book and guessed a bit. I don't know if it was the size of my potato sticks or temperature control issues with my deep fryer, but the chips could have gone for an extra minute (3-4 range) for the initial phase and longer, maybe 5 minutes, in the Golden Brown Delicious phase. The fish was nearly right on target, despite the first test piece getting stuck in the deep fryer's basket.
Overall I'd rate this dual application a success. With a few timing adjustments, and a better deep fryer, everything should turn out perfect next time. It was easy to prepare and cleanup was a breeze. Just for fun I also battered and tossed in a couple pickled okra as a reminder of the South to go with my last bottle of Palmetto ale.