Ingredients:

  • 2 (6-8 oz / 170-225g each) cod fillets, skinless and boneless, about 1-inch thick
  • 1 tbsp / 15ml lemon juice
  • Salt and freshly ground black pepper to taste
  • 1 cup / 125g all-purpose flour, plus extra for dusting
  • 1 tsp / 5g baking powder
  • 1/2 tsp / 2.5g salt
  • 3/4 cup / 180ml ice-cold beer (lager or pale ale works best)
  • 1 tbsp / 15ml white vinegar
  • 2 large russet potatoes (about 1 lb / 450g total), peeled
  • Vegetable oil, canola oil, or peanut oil, for deep frying (about 6 cups / 1.4L)
  • Malt vinegar (Optional)
  • Tartar sauce (Optional)
  • Mushy peas (Optional)
  • Lemon wedges (Optional)

Instructions:

  1. Peel and cut the potatoes into thick chips (about ½ inch / 1.25 cm thick). Rinse in cold water until the water runs clear to remove excess starch. Pat completely dry with paper towels.
  2. Heat the oil to 300°F / 150°C. Fry the chips in batches until softened but not browned (about 5-7 minutes). Remove with a slotted spoon and drain on paper towels. Allow to cool completely.
  3. In a mixing bowl, whisk together flour, baking powder, and salt. Gradually whisk in the cold beer and vinegar until just combined. Do not overmix; a few lumps are fine. Let the batter rest for at least 15 minutes in the refrigerator (this is important!).
  4. Pat the cod fillets dry with paper towels. Sprinkle with lemon juice, salt, and pepper. Dust lightly with flour.
  5. 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 fresh paper towels. Season with salt.
  6. Dip each cod fillet into the batter, ensuring it is fully coated. Carefully lower the battered fish into the hot oil. Fry for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F / 63°C.
  7. Remove the fish from the oil and drain on paper towels. Serve immediately with chips, malt vinegar, tartar sauce, mushy peas, and lemon wedges, if desired.