Classic British Fish and Chips

Ingredients

• Cod fillets4 x 6oz
• All-purpose flour2 cups
• Baking powder2 tsp
• Salt1 tsp
• Black pepper1/2 tsp
• Lager or ale12 fl oz
• Potatoes (Maris Piper or King Edward)2 lbs
• Vegetable oil or beef dripping for frying6 cups
• Malt vinegarto taste
• Lemon wedgesfor garnish
• Mushy peas (optional)for serving

Steps

1. 1

   Prepare the chips: Peel the potatoes and cut them into thick batons (about 1/2 inch thick). Rinse them under cold water to remove excess starch, then pat them thoroughly dry.

2. 2

   Par-fry the chips: Heat the frying oil to 300°F (150°C). Fry the chips in batches for about 5-7 minutes until they are softened but not colored. Remove and drain on paper towels. This par-frying step ensures fluffy interiors.

3. 3

   Make the batter: In a bowl, whisk together the flour, baking powder, salt, and pepper. Gradually whisk in the cold lager until you have a smooth, thick batter, similar to double cream. Do not overmix.

4. 4

   Prepare the fish: Pat the cod fillets completely dry with paper towels. Season lightly with salt and pepper.

5. 5

   Heat the oil for the final fry: Increase the oil temperature to 375°F (190°C).

6. 6

   Batter and fry the fish: Dip each cod fillet into the batter, ensuring it's fully coated. Carefully lower the battered fish into the hot oil. Fry for 5-8 minutes, depending on thickness, until the batter is golden brown and crisp, and the fish is cooked through. Fry in batches if necessary, ensuring not to overcrowd the pan.

7. 7

   Re-fry the chips: Once the fish is cooked, remove it to a wire rack to drain. Add the par-fried chips back into the hot oil (375°F/190°C) and fry for another 2-3 minutes until golden brown and crisp. Remove and drain well.

8. 8

   Serve immediately: Plate the hot, crispy fish and chips. Serve with malt vinegar, lemon wedges, and optional mushy peas.