Fish and Chips

Ingredients

• 4 skinless cod fillets, about 6 oz each
• 2 lb floury potatoes, cut into thick chips
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 1/4 cups cold beer
• 6 cups vegetable oil for frying
• Malt vinegar, to serve
• Lemon wedges, to serve

Method

1. Rinse the cut chips under cold water until it runs clear, then dry them thoroughly.
2. Fry them at 300°F until soft but still pale, about 6 minutes, and lift them out to drain. This first fry cooks the inside.
3. Whisk the flour, baking powder and salt, then pour in the cold beer and whisk just to combine. Lumps are fine; an overworked batter goes tough, and the cold is what makes it light.
4. Raise the oil to 350°F. Pat the fish dry, dust it lightly with flour, then dip it in the batter and lower it away from you into the oil.
5. Fry until the batter is deep golden and the fish flakes at 145°F, 6 to 8 minutes depending on thickness. Drain on a rack, not paper, so the underside stays crisp.
6. Return the chips to the 350°F oil for a second fry until golden and crunchy, about 3 minutes, and salt them at once.
7. Serve with malt vinegar and lemon.

Notes