Fish and Chips

Ingredients

• 1½ lb cod fillets
• 2 lb potatoes, russet
• 1½ cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• ½ tsp black pepper
• 12 fl oz cold beer
• 6 cup vegetable oil
• 2 lemon wedges (optional)
• ¼ cup malt vinegar (optional)
• ½ cup tartar sauce (optional)

Steps

1. Peel potatoes and cut into 1/2-inch thick fries. Rinse in cold water, then pat very dry.
2. Heat vegetable oil in a large deep pot or Dutch oven to 325°F (160°C). Fry potatoes in batches for 5-7 minutes until soft but not browned. Remove and drain on paper towels.
3. Increase oil temperature to 375°F (190°C). Fry potatoes again in batches for 3-5 minutes until golden brown and crispy. Season with salt immediately after frying.
4. While fries are cooking, pat fish fillets very dry. In a bowl, whisk together flour, baking powder, salt, and pepper. Gradually whisk in cold beer until a smooth batter forms.
5. Dip each fish fillet into the batter, ensuring it's fully coated, allowing excess to drip off.
6. Carefully place battered fish into the hot 375°F (190°C) oil. Fry for 5-8 minutes, flipping once, until golden brown and cooked through.
7. Remove fish and drain on a wire rack over paper towels. Season with salt.
8. Serve fish and chips hot with lemon wedges, malt vinegar, and tartar sauce, if desired.