Ingredients:

  • 2 large cod fillets (or haddock), skinless and boneless (about 6 oz/170g each)
  • 1/2 cup (60g) all-purpose flour, plus extra for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (120ml) ice-cold beer (lager or pale ale works well)
  • 1/4 cup (60ml) ice-cold sparkling water
  • Vegetable oil, for frying (about 4 cups/1 liter)
  • 2 large russet potatoes (about 1 lb/450g), peeled
  • Salt, to taste
  • Lemon wedges, for serving
  • Malt vinegar, for serving
  • Tartar sauce, for serving

Instructions:

  1. Peel and cut the potatoes into thick chips (about 1/2 inch thick). Soak in cold water for at least 30 minutes (or up to a few hours) to remove excess starch. Drain well and pat dry with paper towels.
  2. Heat the vegetable oil in the pot to 300°F (150°C). Fry the chips in batches for about 5-7 minutes, until softened but not browned. Remove with a slotted spoon and place on a wire rack.
  3. In a mixing bowl, whisk together the flour, baking powder, salt, and pepper. Gradually whisk in the ice-cold beer and sparkling water until just combined. Do not overmix; a few lumps are okay.
  4. Let the batter rest in the refrigerator for at least 15 minutes.
  5. Increase the oil temperature to 375°F (190°C). Fry the chips again, in batches, for about 3-5 minutes, until golden brown and crispy. Remove with a slotted spoon and place on a wire rack. Season immediately with salt.
  6. Pat the fish fillets dry with paper towels. Lightly dust with flour.
  7. Dip each fish fillet into the batter, ensuring it's fully coated. Carefully lower the battered fish into the hot oil (375°F/190°C). Fry for about 5-7 minutes, flipping halfway through, until golden brown and the fish is cooked through (internal temperature reaches 145°F/63°C).
  8. Remove the fish with a slotted spoon and place on a wire rack to drain excess oil.
  9. Serve the Fish & Chips hot, with lemon wedges, malt vinegar, and tartar sauce on the side.