Crispy Fish and Chips

Ingredients

• 1½ lb cod fillets
• 2 lb potatoes
• 1 cup all-purpose flour
• ¼ cup cornstarch
• 1 tsp baking powder
• 1½ tsp salt
• ½ tsp black pepper
• 1 cup cold beer
• 4 cup vegetable oil
• 4 lemon wedges (optional)
• ¼ cup malt vinegar (optional)

Steps

1. Peel and cut potatoes into 1/2-inch thick fries. Rinse in cold water, pat very dry, and set aside.
2. In a large bowl, whisk together flour, cornstarch, baking powder, 1 tsp salt, and pepper. Gradually whisk in cold beer until a smooth batter forms.
3. Heat vegetable oil in a large deep pot or Dutch oven to 325°F (160°C). Fry potatoes in batches until lightly golden and tender, about 5-7 minutes. Remove and drain.
4. Increase oil temperature to 375°F (190°C). Season fish fillets with remaining 1/2 tsp salt. Dip each fillet into the batter, ensuring it's fully coated.
5. Carefully lower battered fish into the hot oil, one or two at a time, and fry for 5-7 minutes, flipping once, until golden brown and cooked through.
6. While fish cooks, return the par-fried potatoes to the hot oil and fry again until deeply golden and crispy, about 3-5 minutes.
7. Remove fish and chips, drain on a wire rack over paper towels. Serve immediately with lemon wedges and malt vinegar, if desired.