Ingredients:

  • 1.5 lbs (680g) skinless cod fillets, cut into 4 equal portions
  • 1 tbsp (15ml) lemon juice
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (60g) all-purpose flour, for dusting
  • 1 cup (120g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (240ml) ice-cold lager (or sparkling water)
  • 1 tbsp (15ml) white vinegar
  • 2 lbs (900g) russet potatoes, peeled and cut into 1/2-inch thick chips
  • Vegetable oil, for frying
  • Salt to taste

Instructions:

  1. Pat the cod fillets dry, season with lemon juice, salt, and pepper. Dust lightly with flour and set aside.
  2. Whisk together flour, baking powder, and salt in a bowl. Gently whisk in the ice-cold lager and vinegar until just combined. Don't overmix! A few lumps are okay. Cover and chill in the fridge for at least 30 minutes.
  3. Rinse the cut chips under cold water to remove excess starch. Pat them very dry with paper towels.
  4. Heat the vegetable oil in your deep fryer or pot to 300°F (150°C). Fry the chips in batches until softened but not browned, about 5-7 minutes. Remove with a slotted spoon, drain on paper towels, and set aside.
  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. Drain on paper towels and season immediately with salt.
  6. While the chips are in their second fry, heat the oil back to 350°F (175°C). Dip each cod fillet into the chilled batter, ensuring it's fully coated.
  7. Carefully lower the battered fish into the hot oil, one or two pieces at a time, depending on the size of your fryer.
  8. Fry for 4-6 minutes per side, or until the batter is golden brown and crispy, and the fish is cooked through (flakes easily with a fork).
  9. Remove with a slotted spoon, drain on paper towels, and season lightly with salt.
  10. Serve Immediately: Serve the hot, crispy fish and chips with your favorite accompaniments.