Ingredients:

  • 4 (6-8 ounce) cod fillets (or haddock, pollock, or hake), skinless and boneless
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper to taste
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/4 cups ice-cold lager (or club soda)
  • 2 tablespoons vegetable oil
  • 2 pounds russet potatoes (or Maris Piper), peeled and cut into 1/2-inch thick chips
  • Vegetable oil, for frying (about 6 cups)
  • Malt vinegar, for serving
  • Salt, for seasoning

Instructions:

  1. Pat the fish fillets dry with paper towels. Season with lemon juice, salt, and pepper. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, salt, and pepper. Gradually whisk in the ice-cold lager until just combined (don't overmix; a few lumps are fine). Stir in the vegetable oil. Let the batter rest for at least 15 minutes in the refrigerator (ideally 30 minutes).
  3. Rinse the cut potato chips under cold water to remove excess starch. Pat dry with paper towels. Heat 3 cups of vegetable oil in a deep fryer or large pot to 325°F (160°C). Fry the chips in batches until they are softened but not browned (about 5-7 minutes). Remove with a slotted spoon and drain on a wire rack. Let cool completely.
  4. Increase the oil temperature to 375°F (190°C). Fry the chips again, in batches, until golden brown and crispy (about 3-5 minutes). Remove with a slotted spoon and drain on a wire rack. Season immediately with salt.
  5. While the chips are in their second fry, heat the remaining 3 cups of oil to 350°F (175°C). Dip each fish fillet into the batter, ensuring it's fully coated. Carefully lower the battered fish into the hot oil. Fry for 4-6 minutes per side, or until golden brown and cooked through (internal temperature of 145°F/63°C). Remove with a slotted spoon and drain on a wire rack.
  6. Serve the fish and chips hot, with malt vinegar and extra salt to taste.