Ingredients:

  • 1.5 lbs (680g) skinless, boneless cod or haddock fillets, cut into 2-3 portions
  • Salt and freshly ground black pepper to taste
  • All-purpose flour for dusting
  • 1 cup (125g) all-purpose flour, plus extra for coating
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (180ml) ice-cold beer (lager or pale ale works best)
  • 1 tablespoon white vinegar
  • 2 lbs (900g) russet or Maris Piper potatoes, peeled and cut into thick chips (about ½ inch/1.25 cm thick)
  • Vegetable oil or beef dripping, for frying
  • Malt vinegar (for serving)
  • Salt (for serving)

Instructions:

  1. Soak the chips in cold water for at least 30 minutes to remove excess starch. Drain well and pat dry.
  2. Heat the oil to 275°F (135°C). Fry the chips in batches for 5-7 minutes, until softened but not browned. Remove and drain on a wire rack.
  3. Whisk together the flour, baking powder, and salt. Gradually whisk in the ice-cold beer and vinegar until just combined. Do not overmix; a few lumps are okay. Let the batter rest for at least 15 minutes.
  4. Pat the fish fillets dry with paper towels. Season with salt and pepper. Lightly dust with flour.
  5. Increase the oil temperature to 375°F (190°C). Fry the chips again in batches for 3-5 minutes, or until golden brown and crispy. Remove and drain on a wire rack. Season with salt.
  6. Heat the oil to 350°F (175°C). Dip each fish fillet into the batter, ensuring it's fully coated. Carefully lower the fish into the hot oil. Fry for 5-7 minutes, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
  7. Remove the fish and drain on a wire rack lined with paper towels. Serve immediately with the chips, malt vinegar, and your favorite accompaniments.