Fish and chips
Thick cod fillets in a light, crisp beer batter with double-fried chips, served with lemon, salt and malt vinegar.
Method
- 1
Rinse the chips in cold water to wash off the surface starch, then dry them very well in a clean tea towel.
- 2
Heat the oil in a deep fryer or a large heavy pan, no more than half full, to 140°C.
- 3
Fry the chips in 2 batches until soft all the way through but still pale. Lift out and drain on kitchen paper.
- 4
Whisk the 200 g flour, baking powder and a pinch of salt in a bowl, then whisk in the cold beer until smooth and as thick as double cream.
- 5
Heat the oil to 180°C and the oven to 100°C.
- 6
Pat the fish dry, season with salt and dust all over with the remaining flour, shaking off the excess.
- 7
Dip 2 fillets in the batter, let the excess drip off, and lower them gently into the oil, laying them away from you.
- 8
Fry until the batter is crisp and deep golden and the fish flakes easily. Repeat with the other 2 fillets.
- 9
Drain the fish on a wire rack set over a tray and keep it warm in the oven.
- 10
Heat the oil to 190°C and fry the chips again in 2 batches until crisp and golden.
- 11
Drain the chips, season with salt and serve with the fish, lemon wedges and malt vinegar.
Notes
- Timers are per batch. Let the oil come back to temperature between batches, or the chips and batter turn greasy.
- Mix the batter just before frying, while the beer is cold and fizzy. That is what makes it light.
- Haddock, pollock or hake all work in place of cod. Serve with mushy peas or tartare sauce.
Equipment
Deep fryer or large heavy pan, Cooking thermometer, Wire rack, Baking tray, Mixing bowl, Whisk