Ingredients:

  • 1 kg (2.2 lbs) Russet or Maris Piper potatoes, scrubbed and cut into 1.5 cm (½-inch) thick chips
  • 2 litres (8.5 cups) High smoke point oil (groundnut/peanut, rapeseed/canola, or sunflower oil) for frying
  • 1 tbsp (15g) Sea salt flakes, for seasoning
  • 200g (1 ½ cups) Self-raising flour
  • 1 tsp (5g) Fine sea salt (for batter)
  • ½ tsp (2g) Black pepper, freshly ground (for batter)
  • 330ml (11 fl oz) Very cold Lager beer
  • 4 x 175g (6 oz) Thick fillets of Cod or Haddock, skin removed and patted very dry
  • 300g (10 oz) Frozen or dried processed peas (optional side)
  • 25g (2 tbsp) Unsalted butter (optional side)
  • Extra flour for dredging

Instructions:

  1. Cut the potatoes into uniform chips. Immediately rinse them thoroughly under cold water to remove excess starch. Lay the chips out on paper towels, pat them bone dry, and place them in the freezer or fridge for 30 minutes to chill.
  2. Oil Setup: Pour the high smoke point oil into a large, heavy-bottomed saucepan or Dutch oven. Affix the deep-fry thermometer. Heat the oil to 130°C (265°F).
  3. Prepare the batter: Combine the flour, salt, and pepper in a large bowl. Pour the ice-cold lager into the dry ingredients. Whisk quickly until just combined (a few lumps are fine). Do not overmix. Place the bowl immediately back in the fridge.
  4. Prepare the fish: Pat the fish fillets dry again. Place a small amount of extra flour on a plate for dredging.
  5. First Fry (Blanching the Chips): Working in batches (do not overcrowd the pan), carefully place the chilled chips into the 130°C (265°F) oil. Cook for 5–7 minutes until they are soft inside, pale, and slightly translucent, but not colored.
  6. Drain and Rest: Remove the blanched chips using a slotted spoon and drain them thoroughly on a paper-towel-lined baking sheet. Increase the oil temperature to 180°C (350°F).
  7. Fry the Fish: While the oil heats, remove the batter from the fridge. Lightly dredge the dry fish fillets in the extra flour, then dip them completely into the batter, letting excess drip off.
  8. Cook Fish: Carefully lower the battered fish into the 180°C (350°F) oil, frying 2 fillets at a time for 4–6 minutes, turning once, until the batter is deeply golden and crispy. Remove, drain well, and keep warm in a low oven (around 100°C/210°F).
  9. Second Fry (Finishing the Chips): Bring the oil back to 180°C (350°F). Return the blanched chips to the oil, working in batches. Cook for 2–3 minutes until deeply golden brown and crunchy.
  10. Season and Serve: Immediately transfer the finished chips to a clean bowl, sprinkle generously with sea salt flakes, and toss quickly. Serve immediately with the crispy fish, traditionally accompanied by malt vinegar and optional mushy peas.