Classic Fish and Chips

Ingredients

• 4 slice Fish
• 4 whole potatos
• 1.5 cup All-purpose flour
• 1 tsp Baking powder
• 1 tsp Salt
• 1 cup Cold beer
• 6 cup Oil
• 1 whole Lemon
• as needed Malt vinegar
• as needed Tartar sauce

Instructions

1. 01

   Peel and cut potatoes into thick-cut chips (about 1/2 inch thick). Rinse thoroughly under cold water, then soak in fresh cold water for at least 30 minutes. Drain and pat very dry with paper towels.

2. 02

   In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 130°C (265°F).

3. 03

   Carefully add the dried potato chips to the oil in batches. Blanch for 5-7 minutes until they are soft but not browned. Remove with a slotted spoon and drain on paper towels. Increase the oil temperature to 180°C (350°F).

4. 04

   While the oil heats, pat the fish fillets very dry with paper towels. This helps the batter adhere better.

5. 05

   In a medium bowl, whisk together the flour, baking powder, and 1 teaspoon of salt. Gradually whisk in the cold beer or soda water until a smooth, thick batter forms. Do not overmix; a few lumps are fine.

6. 06

   Dip each fish fillet into the batter, ensuring it is fully coated. Allow any excess batter to drip off.

7. 07

   Carefully lower the battered fish fillets into the hot oil (180°C/350°F), frying 1-2 fillets at a time to avoid overcrowding. Fry for 5-8 minutes, turning once, until golden brown and the fish is cooked through. Remove and drain on a wire rack set over paper towels. Keep warm in a low oven while frying remaining fish.

8. 08

   Once all fish is fried, return the blanched chips to the 180°C (350°F) oil. Fry for 3-5 minutes, or until golden brown and crispy. Remove and drain well. Season generously with salt.

9. 09

   Serve the crispy fish and golden chips immediately with lemon wedges, malt vinegar, and tartar sauce.