Ingredients:

  • 2 lbs Russet potatoes, peeled and cut into 1/2-inch thick chips (approximately 900g)
  • Vegetable oil, for frying
  • Salt, to taste
  • Malt Vinegar, for serving (optional)
  • 1 cup all-purpose flour (120g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup ice-cold lager (or sparkling water) (240ml)
  • 1 lb cod fillets, skinless and boneless, cut into 4 equal portions (approximately 450g)

Instructions:

  1. Soak the cut chips in cold water for at least 15 minutes to remove excess starch. Drain and pat dry.
  2. Heat vegetable oil to 325°F (160°C). Fry chips in batches for 5-7 minutes, until softened but not browned. Remove and drain.
  3. In a bowl, whisk together flour, baking powder, salt, and pepper. Gradually whisk in ice-cold lager until just combined.
  4. Increase oil temperature to 375°F (190°C). Fry chips again in batches for 2-3 minutes, until golden brown and crispy. Remove, drain, and season with salt.
  5. Pat cod fillets dry. Dip each fillet in the batter, ensuring it is fully coated.
  6. Carefully lower the battered fish into the hot oil and fry for 5-7 minutes, until golden brown and cooked through (internal temperature of 145°F/63°C). Remove and drain.
  7. Serve the fish and chips hot, with salt and malt vinegar (optional).