Beer-Battered Fish and Chips

Flaky cod in light, crisp beer batter served with chunky homemade chips.

Ingredients

• 4 cod or haddock fillets, about 6 oz (170 g) each
• 1 1/2 cups (190 g) flour, plus extra for dusting
• 1 cup (240 ml) cold beer
• 1 teaspoon baking powder
• 1 1/2 lb (700 g) russet potatoes, cut into thick chips
• Vegetable oil, for deep-frying
• Sea salt and freshly ground black pepper
• Lemon wedges and tartar sauce, to serve

Directions

1. Cut the potatoes into thick chips, rinse, and parboil for 4-5 minutes. Drain and dry well.
2. Heat the oil to 325°F (160°C) and fry the chips for 5 minutes until pale and soft; remove and drain.
3. Whisk the flour, baking powder, a pinch of salt and the cold beer into a smooth, thick batter.
4. Raise the oil to 350°F (180°C). Dust the fish in flour, dip into the batter to coat, and lower carefully into the oil. Fry 5-6 minutes until golden and crisp. Drain.
5. Raise the oil to 375°F (190°C) and fry the chips again for 2-3 minutes until golden and crunchy.
6. Season everything with salt and serve with lemon wedges and tartar sauce.

Notes

Based on Gordon Ramsay’s fish and chips.