Ingredients:

  • 1 kg Russet (or Maris Piper) Potatoes, peeled and cut into 1 cm (1/2 inch) thick chips
  • 5 mL coarse Salt (for potatoes)
  • 1 L Water (for soaking potatoes)
  • 150 g All-Purpose Flour (plus extra for dredging)
  • 5 g Baking Powder
  • 5 mL fine Salt (for batter)
  • 2 g fresh ground Black Pepper
  • 350 mL Cold Lager Beer (or sparkling water)
  • 600 g Cod or Haddock fillets, skinned and cut into 4 equal portions
  • 5 L High smoke-point oil (e.g., canola, peanut, or vegetable oil) for frying
  • 100 mL Malt Vinegar (for sprinkling)
  • Flaky sea salt and fresh lemon wedges (to taste)

Instructions:

  1. Cut and Soak: Peel the potatoes and slice them into uniform 1 cm (1/2 inch) thick chips. Rinse thoroughly under cold water, then soak the chips in a bowl of cold water for a minimum of 30 minutes to remove excess starch.
  2. Dry: Drain the chips completely and pat them extremely dry using a clean kitchen towel or paper towels. Moisture is the enemy of crispiness.
  3. Pre-Heat Oil: Pour the oil into the Dutch oven and heat slowly to 130°C (265°F).
  4. First Fry (Blanching): Working in batches to avoid crowding, fry the chips for 5–7 minutes until they are soft, slightly opaque, and cooked through but not yet colored.
  5. Rest: Remove the chips using a spider strainer and place them on a wire rack to cool completely (about 10–15 minutes).
  6. Second Fry (Crisping): Increase the oil temperature to 190°C (375°F). Fry the rested chips again for 2–4 minutes until they achieve a deep golden-brown color and are incredibly crisp. Season immediately with coarse salt. Keep warm in a low oven (80°C / 175°F).
  7. Mix Batter: Whisk together the flour, baking powder, salt, and pepper in a medium bowl. Pour in the cold beer (or sparkling water) and whisk gently until just combined. Do not overmix; lumps are fine and contribute to lightness.
  8. Dredge: Pat the fish fillets dry. Lightly dust each piece with plain flour, shaking off the excess. This helps the batter adhere.
  9. Dip and Fry: Dip the floured fish into the beer batter, ensuring it is fully coated. Carefully lower the battered fish into the 190°C (375°F) oil.
  10. Cook: Fry the fish for 5–7 minutes, turning once, until the batter is puffed, golden brown, and audibly crisp. The internal temperature of the fish should reach 63°C (145°F).
  11. Drain and Rest: Remove the fish and drain thoroughly on a wire rack set over a baking sheet (do not use paper towels, as this steams the base).
  12. Plate: Serve the hot fish and chips immediately, traditionally wrapped or served alongside the condiments like malt vinegar.