Fish and Chips

Ingredients

• 4 pieces cod or haddock fillets
• 1.2 kg floury potatoes
• 200 g plain flour
• 50 g cornflour
• 300 ml cold beer or lager
• 1 tsp baking powder
• 2 l sunflower oil, for frying
• 2 tsp salt
• 2 tbsp malt vinegar, to serve

Steps

1. 1
   Cut the potatoes into thick chips and rinse them in cold water until it runs clear, then dry thoroughly.
2. 2
   Fry the chips at 140C for 6-8 minutes until soft but pale. Lift out and cool completely — this first fry cooks them through.
3. 3
   Whisk the flour, cornflour, baking powder and salt, then whisk in the very cold beer to a batter the thickness of double cream. Do not overmix; lumps are fine and bubbles are the point.
4. 4
   Raise the oil to 190C and fry the chips a second time for 3 minutes until deep gold and crisp. Drain and salt at once.
5. 5
   Dry the fish fillets and dust them lightly with flour so the batter grips.
6. 6
   Drop the oil back to 175C. Dip each fillet in the batter, let the excess run off and lower it in, holding it for a few seconds so it sets in shape.
7. 7
   Fry 5-6 minutes until the batter is crisp and deep gold. Drain and serve immediately with the chips and vinegar.