Ingredients:

  • 4 x 6oz (170g) cod fillets, skinless and boneless
  • 1 tbsp (15ml) all-purpose flour, for dusting
  • Salt and freshly ground black pepper, to taste
  • 1 cup (125g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (120ml) ice-cold beer (lager or pale ale recommended)
  • 1/4 cup (60ml) ice-cold sparkling water
  • 2 lbs (900g) Russet potatoes, peeled and cut into 1/2-inch thick chips
  • Vegetable oil or peanut oil, for frying
  • Salt, to taste
  • Malt vinegar (optional)
  • Tartar sauce (optional)
  • Lemon wedges (optional)

Instructions:

  1. Soak the cut chips in cold water for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain well and pat dry.
  2. Heat the oil to 325°F (160°C). Fry the chips in batches until softened but not browned (about 5-7 minutes). Remove with a slotted spoon and drain on a wire rack.
  3. In a bowl, whisk together the flour, baking powder, and salt.
  4. Gradually whisk in the ice-cold beer and sparkling water until just combined. Do not overmix! Some lumps are fine. Place the batter in the fridge to chill.
  5. Pat the cod fillets dry with paper towels. Season with salt and pepper. Lightly dust each fillet with all-purpose flour.
  6. Increase the oil temperature to 375°F (190°C). Fry the chips again in batches until golden brown and crispy (about 2-3 minutes). Remove and drain on a wire rack. Season with salt immediately.
  7. Dip each floured fish fillet into the cold batter, ensuring it's completely coated.
  8. Carefully lower the battered fish into the hot oil. Fry for 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 145°F/63°C).
  9. Remove the fish with a slotted spoon and drain on a wire rack lined with paper towels.
  10. Serve the Authentic Fish & Chips hot, with malt vinegar, tartar sauce, and lemon wedges, if desired.