Classic Fish and Chips

Steps

1. 1.

   1.

   Prep The Chips** Rinse the cut potatoes in cold water until the water runs clearer, then pat very dry. This removes surface starch so they crisp better. Keep them on a towel while you heat the oil.

2. 2.

   First Fry The Chips

   Heat the oil in a deep pot to 150°C / 300°F. Fry the chips in batches for 6 to 8 minutes until soft but not browned. Drain on a rack. Raise the oil to 180°C / 350°F for the second fry later.

3. 3.

   Make The Batter

   Whisk 200 g flour, baking powder, and 1 tsp salt in a bowl. Pour in the cold beer and whisk just until smooth. A few small lumps are fine. Keep the bowl cold until you fry.

4. 4.

   Dredge And Batter The Fish

   Pat the fish dry and season lightly. Dust each piece in the dredging flour, shake off the excess, then dip in batter so it is fully coated. Let excess drip back into the bowl.

5. 5.

   Fry The Fish

   Working in batches, lower the battered fish into 180°C / 350°F oil. Fry 4 to 6 minutes until deep golden and the fish flakes easily. Drain on a rack. Do not crowd the pot or the oil temperature will drop.

6. 6.

   Second Fry The Chips

   Return the chips to the hot oil for 2 to 4 minutes until crisp and golden. Drain, then toss with the finishing salt while still hot.

7. 7.

   Plate And Serve

   Serve the fish and chips straight away with lemon wedges and tartar sauce. Eat while the batter is still crackling.