Fish ‘n Chips Recipe

Frying Fish and Chips

1. 1

   Prepare the Chips

   Peel the russet potatoes and cut them into thick fries. Rinse in cold water to remove excess starch, then pat dry with a kitchen towel.

2. 2

   Fry the Chips

   In a deep fryer or large pot, heat vegetable oil to 320°F (160°C). Fry the potatoes in batches for about 5-6 minutes until they are tender but not browned. Remove and drain on paper towels.

3. 3

   Prepare the Batter

   In a bowl, mix together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth.

4. 4

   Fry the Fish

   Increase the oil temperature to 350°F (175°C). Dip the cod fillets into the batter, allowing excess to drip off, and carefully place them in the hot oil. Fry until golden brown, about 4-5 minutes. Remove and drain on paper towels.

5. 5

   Finish the Chips

   Increase the oil temperature again to 375°F (190°C). Fry the pre-fried chips for an additional 2-3 minutes until golden and crispy. Drain on paper towels and season with salt.

6. 6

   Serve

   Serve the fish and chips hot with a side of tartar sauce or malt vinegar.