Name: Fish and Chips
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: British
Ingredients: 600 g cod fillets; 1 kg russet potatoes; 200 g all-purpose flour; 250 ml cold beer; 1 tsp baking powder; 1 tsp salt; 0.5 tsp black pepper; 2 liters vegetable oil; 1 bottle malt vinegar

Ingredients

Servings

600g cod_fillet, about 4 pieces
1kg russet_potato, cut into thick chips
200g all_purpose_flour
250ml beer, lager works best
1tsp baking_powder
1tsp salt
0.5tsp black_pepper
2liters vegetable_oil, for deep frying
1bottle malt_vinegar, for serving

Equipment Needed

deep_fryer
thermometer

Instructions

1
Cut potatoes into thick chips about 1cm wide. Soak in cold water for at least 30 minutes to remove excess starch. Drain and pat completely dry.
2
Heat oil to 325°F (160°C). Fry chips in batches for 5-6 minutes until cooked but not colored. Remove and drain on paper towels.
3
Make the batter: whisk flour, baking powder, salt, and pepper. Gradually add cold beer, whisking until smooth. The batter should be thick enough to coat the back of a spoon.
4
Pat fish fillets dry and season with salt. Dust lightly with flour, then dip into the batter, letting excess drip off.
5
Increase oil temperature to 375°F (190°C). Carefully lower battered fish into the oil. Fry for 6-8 minutes until golden and crispy. Drain on a wire rack.
6
Re-fry the chips at 375°F (190°C) for 2-3 minutes until golden and crispy. Season immediately with salt.
7
Serve fish and chips immediately with malt vinegar, tartar sauce, and mushy peas if desired.

Tips

The double-frying technique for chips is essential: first fry cooks them through, second fry makes them crispy.
Keep the batter and beer as cold as possible. The temperature difference creates a crispier coating.
Don't overcrowd the fryer - cook in batches to maintain oil temperature for crispy results.