Ingredients
- For the fish:
- 4 ounces/ 113 grams all-purpose flour, plus additional for dusting
- 11 fl ounces/ 300 ml good wheat beer or ale
- 2 teaspoons baking powder
- 4 ounces/ 113 grams firm white fish fillets, bones and scales removed (I used rock cod, but you could also use haddock or flounder, if available)
- Salt and Pepper
- For the chips:
- 2 pounds/ 1 kilogram russet potatoes, peeled and sliced into three-inch strips
- 1 green onion and a few stalks of parsley, minced, to garnish (optional)
- Salt
Preparation
Step 1
Begin with the chips. Rinse and leave the chips to dry on paper towels while you heat the oil to 275F/ 140C in your deep-fryer or a large frying pan.
Fry the potatoes (in batches if need be), until the edges begin to brown, then remove them and drain on paper towels while you prepare the fish. Turn the heat up to bring the oil to 375F/ 190C and pre-heat the oven to 325F/ 175C.
Whisk together the flour, baking powder and beer until you get a smooth batter that should thickly coat the back of a spoon. Season the fish fillets on both sides, dust in a bit of flour then dip into the batter, allowing any excess to drip off before putting them in the oil. Depending on the size of your fryer or pan, you might have to cook the fish one by one to avoid over-crowding.
Cook each fillet for about 4 minutes, until the batter is crisp and golden, then place them on a baking tray and put them in the pre-heated oven to keep warm while you finish off the chips.
Keeping the oil at the same temperature, throw in the chips and cook, for about 2 to 3 minutes, until they’re golden and crisp on the outside, and drain on kitchen paper. Season with a sprinkling of salt and the green onion and parsley garnish, if it suits your fancy.
Serve warm, with the fish and a side of tartar sauce, a squeeze of lemon and some drops of malt vinegar, all washed down with your favorite beverage.