Fish and Chips

Ingredients

• 4 cod fillets, skinless (about 6 ounces each)
• 2 pounds russet potatoes, peeled and cut into thick chips
• 1 1/2 cups all-purpose flour
• 1/2 cup all-purpose flour, for dusting fish
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 12 ounces cold lager beer
• 2 quarts vegetable oil, for frying
• 1 malt vinegar, for serving
• 1/2 cup tartar sauce, for serving
• 1 teaspoon salt, for seasoning chips, to taste

Method

1. 1

   Peel the potatoes and cut into thick chips, about 1/2 inch wide. Rinse under cold water and pat dry with a towel.

2. 2

   Heat the vegetable oil in a deep stock pot or fryer to 325°F.

   10:00 · Heat oil to 325°F
3. 3

   Fry the chips in batches for 5 minutes until pale and just softened but not browned. Remove and drain on paper towels.

   5:00 · First fry chips
4. 4

   Increase the oil temperature to 375°F.

   5:00 · Heat oil to 375°F
5. 5

   In a large bowl, whisk together 1 1/2 cups flour, baking powder, salt, and pepper. Gradually whisk in the cold beer until a smooth, thick batter forms.

6. 6

   Pat the cod fillets dry and dust lightly with the 1/2 cup flour, shaking off excess.

7. 7

   Dip each fillet into the beer batter, letting excess drip off, then carefully lower into the hot oil.

8. 8

   Fry the fish in batches of two for 6 to 7 minutes, turning once, until golden brown and crisp. Drain on a wire rack.

   6:00 · Fry fish
9. 9

   Return the chips to the 375°F oil and fry for 3 to 4 minutes until deep golden and crisp. Drain and season with salt.

   3:00 · Second fry chips
10. 10

    Serve the fish and chips hot with malt vinegar and tartar sauce.