Ingredients
For the Fish
- 1½ lbs cod or haddock fillets
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cold beer
- Vegetable oil, for frying
For the Chips
- 4 large russet potatoes
- 2 tablespoons vegetable oil
- Salt, to taste
For Serving
- Tartar sauce
- Malt vinegar
- Lemon wedges
Instructions
1. Prepare the Potatoes
Peel the potatoes and cut them into thick, even strips. Rinse them under cold water until the water runs mostly clear, then soak them in cold water for at least 30 minutes. Drain and thoroughly pat dry.
2. Make the Chips
Heat about 2 inches of vegetable oil in a deep, heavy pot to 325°F. Fry the potatoes in batches for 4–5 minutes, until softened but not browned. Remove them and drain on a paper towel-lined baking sheet.
3. Prepare the Fish
Pat the fish fillets completely dry and cut them into manageable pieces. Season lightly with salt and pepper.
4. Make the Batter
Whisk together the flour, cornstarch, baking powder, salt, and black pepper. Slowly whisk in the cold beer until the batter is smooth and thick enough to coat the fish. Keep the batter cold for the crispiest results.
5. Batter the Fish
Lightly dust each piece of fish with flour, then dip it into the beer batter, allowing any excess to drip off.
6. Fry the Fish
Increase the oil temperature to 350°F. Carefully lower the battered fish into the oil and fry for about 4–6 minutes, turning occasionally, until deeply golden and crisp and the fish reaches 145°F internally. Drain on a wire rack.
7. Finish the Chips
Increase the oil temperature to 375°F. Fry the partially cooked potatoes again for 2–4 minutes, until golden brown and crispy. Drain and immediately season with salt.
8. Serve
Serve the crispy fish alongside the hot chips with tartar sauce, malt vinegar, and lemon wedges for squeezing over the top.