Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and cut into ½-inch (1.25cm) thick chips/fries
  • Vegetable oil or peanut oil, for frying (approximately 4-6 cups / 1-1.5 liters)
  • Sea salt flakes, to taste
  • Freshly ground black pepper, to taste
  • 1 cup (125g) all-purpose flour, plus extra for dusting
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ½ cup (120ml) ice-cold lager (e.g., a good English bitter or a crisp lager like Stella Artois)
  • ¼ cup (60ml) ice-cold sparkling water (or soda water)
  • 1 large egg white, whisked to soft peaks
  • 4 (6-8 oz / 170-225g) cod fillets, skinless and boneless, patted dry

Instructions:

  1. Rinse the cut potatoes in cold water to remove excess starch. Drain well and pat dry. Heat oil in a large pot to 325°F (160°C). Fry the chips in batches for about 6-8 minutes until slightly softened but not browned. Remove with a slotted spoon and place on a wire rack to drain. Let cool completely.
  2. Increase the oil temperature to 375°F (190°C). Fry the chips again in batches for 2-3 minutes, until golden brown and crispy. Remove and drain on a wire rack. Season immediately with sea salt and pepper.
  3. In a large bowl, whisk together flour, baking powder, salt, and paprika. In a separate bowl, combine ice-cold lager and sparkling water. Gradually whisk the wet ingredients into the dry ingredients until just combined. Gently fold in the whisked egg white.
  4. Heat the oil in a large pot or deep fryer to 350°F (175°C).
  5. Dust each cod fillet lightly with flour. Dip each fillet into the batter, ensuring it's fully coated. Carefully lower the battered fish into the hot oil and fry for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 145°F / 63°C).
  6. Remove the fish from the oil with a slotted spoon and place on a wire rack to drain. Serve immediately with the crispy chips, lemon wedges, and your favorite condiments.