Ingredients:

  • 2 lbs (900g) Russet potatoes, peeled and cut into ½-inch thick chips (fries)
  • 4 cups (950ml) Cold water
  • 2 tbsp (30ml) Salt
  • Vegetable oil, for frying (approximately 6 cups/1.4 liters)
  • 1 ½ cups (190g) All-purpose flour, plus extra for dredging
  • 1 tsp Baking powder
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • 1 cup (240ml) Cold beer (lager or ale)
  • 1 lb (450g) Skinless, boneless cod fillets (or haddock), cut into 4 equal pieces
  • Malt vinegar, for serving
  • Salt and pepper, to taste
  • Lemon wedges, for serving
  • Tartar sauce (optional)
  • Mushy peas (optional)

Instructions:

  1. Soak the cut potatoes in cold, salted water for at least 30 minutes (or up to 2 hours) to remove excess starch. Rinse and thoroughly pat dry.
  2. Heat vegetable oil to 325°F (160°C). Fry the chips in batches until softened but not browned, about 5-7 minutes. Remove and drain on a wire rack.
  3. Whisk together flour, baking powder, salt, and pepper in a large bowl. Gradually whisk in the cold beer until just combined. Do not overmix.
  4. Increase the oil temperature to 375°F (190°C). Fry the chips again in batches until golden brown and crispy, about 2-3 minutes. Remove and drain on a wire rack. Season with salt.
  5. Pat the cod fillets dry with paper towels. Lightly dredge each fillet in flour, shaking off any excess.
  6. Dip each floured fillet into the batter, ensuring it's fully coated. Carefully lower the battered fish into the hot oil (375°F/190°C).
  7. Fry for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
  8. Remove the fish with a slotted spoon and drain on a wire rack. Season immediately with salt and pepper. Serve hot with chips, malt vinegar, lemon wedges, and your choice of accompaniments.