Fish and Chips

Golden, shatteringly crisp beer-battered cod served alongside thick-cut chips, with a side of mushy peas and malt vinegar. The quintessential British seaside supper.

Ingredients

• 1.5 lb cod fillets, cut into 4 portions, patted dry
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tsp baking powder
• 1 tsp salt
• ½ tsp black pepper
• 1 cup cold lager beer
• 2 lb russet potatoes, cut into thick chips (1/2-inch thick)
• vegetable oil, for deep frying (about 2 quarts)
• ½ cup all-purpose flour, for dredging
• 1 lemon, cut into wedges
• malt vinegar, for serving

Method

1. Soak the cut chips in cold water for at least 30 minutes to remove excess starch. Drain and dry thoroughly with kitchen towels.
2. Heat oil in a deep fryer or large heavy pot to 325 degrees F. Blanch the chips in batches for 5-6 minutes until cooked through but still pale. Remove to a wire rack. Increase the oil temperature to 375 degrees F.
3. While the oil heats, make the batter: whisk together flour, cornstarch, baking powder, salt, and pepper. Pour in the cold beer and whisk until just combined. A few lumps are fine; do not overmix.
4. Pat the fish fillets very dry. Dredge in the plain flour, shaking off excess, then dip into the beer batter, letting excess drip off.
5. Carefully lower the battered fish into the 375 degree F oil. Fry for 6-8 minutes, turning once, until deep golden and the fish is cooked through. Fry in batches to avoid crowding. Drain on a wire rack and season immediately with salt.
6. Return the blanched chips to the 375 degree F oil and fry for 3-4 minutes until golden and crispy. Drain on a wire rack and season generously with salt.
7. Serve the fish and chips immediately on plates or wrapped in paper, with lemon wedges and malt vinegar on the side.

Chef's note: The double-fry technique for the chips is essential for a crispy exterior and fluffy interior. Use the coldest beer you can for the lightest, crispiest batter. Haddock is an excellent substitute for cod.

Nutrition per serving

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