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
• 0 as needed Malt vinegar
• 0 as needed Tartar sauce

Instructions

1. 1

   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. 2

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

3. 3

   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. 4

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

5. 5

   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. 6

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

7. 7

   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. 8

   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. 9

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