Easy Fish and Chips

Steps

1. 1.

   1.

   Cut And Soak The Chips** Peel potatoes. Cut into thick chips about 1.5 cm wide. Rinse under cold water until the water runs clearer. Soak in cold water 15 minutes, then drain and pat very dry. Wet chips spit in hot oil.

2. 2.

   First Fry The Chips

   Heat oil to 150°C (300°F) in a deep pot. Fry chips in batches 5–6 minutes until soft but pale. Drain on a rack. They go back in later for the crisp finish.

3. 3.

   Make The Batter

   Whisk 200 g flour, baking powder, and 1 tsp salt. Pour in cold lager. Whisk until just smooth. Lumps are okay. Keep it cold. Pat fish dry. Season with salt and pepper. Dredge lightly in the remaining 40 g flour.

4. 4.

   Fry Easy Fish And Chips

   Raise oil to 180°C (350°F). Dip each fillet in batter. Let excess drip. Lower into oil carefully. Fry 4–6 minutes until deep golden and fish flakes. Drain on a rack. Keep warm in a low oven if needed.

5. 5.

   Second Fry The Chips

   Return chips to 180°C (350°F) oil for 3–4 minutes until crisp and golden. Drain. Salt immediately while hot.

6. 6.

   Serve With Vinegar

   Plate fish and chips together. Lemon wedges. Malt vinegar. Eat while everything still crackles.