Crispy Fish and Chips

• 600 g white fish fillets
• 800 g potatoes
• 200 g flour
• 330 ml beer
• 1 tsp baking powder
• 1 liter vegetable oil

Instructions

1. 1

   Peel the potatoes and cut them into thick strips/chips. Rinse under cold water and pat completely dry with paper towels.

2. 2

   Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 325°F (160°C).

3. 3

   Fry the potatoes in batches for 3-4 minutes until cooked through but not browned. Remove and drain on a wire rack.

4. 4

   Increase oil temperature to 375°F (190°C).

5. 5

   In a mixing bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually whisk in the cold beer until a smooth batter forms.

6. 6

   Dredge the fish fillets lightly in flour, shake off excess, then dip into the batter to coat.

7. 7

   Carefully lower fish into the hot oil and fry for 4-5 minutes until golden brown and crispy. Drain on wire rack.

8. 8

   Finally, fry the chips again in the hot oil for 2-3 minutes until golden and crisp. Drain and season with salt.

9. 9

   Serve the hot fish and chips with lemon wedges and tartar sauce.