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Ingredients
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Battered Fish
Malt Fries
Serving & Tartar Sauce (optional)
Method
Malt Fries
Prep potatoes
Peel (optional) and cut potatoes into 1/2"–3/4" thick fries. Rinse in cold water until water runs clear to remove surface starch.
Soak with malt vinegar
Place rinsed fries in a large bowl, add 2 tablespoons malt vinegar, and enough cold water to cover. Soak 20–30 minutes. This helps flavor and texture.
Dry and coat
Drain and pat fries completely dry with kitchen towels. Toss with 2 tablespoons cornstarch, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
First fry (blanch)
Heat oil in a deep pot or fryer to 320°F (160°C). Working in batches, fry the coated fries 4–5 minutes until tender but not browned. Remove to a wire rack or paper towels to drain and cool. Maintain oil temperature between batches.
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry blanched fries in batches 2–3 minutes until golden and crisp. Drain on a rack and immediately season with additional salt to taste and sprinkle with chopped parsley if using.
Keep warm
If frying in multiple batches, keep finished fries in a low oven (200°F / 95°C) on a rack to preserve crispness while you fry the fish.
Battered Fish
Prep fish
Pat cod fillets dry with paper towels. Cut into desired portions (if not already). Lightly season both sides with 1/2 teaspoon salt and a pinch of pepper. Dust each fillet lightly with 1 cup flour (for dusting) — shake off excess. The dusting helps the batter adhere.
Make batter
In a bowl whisk together 1 cup all-purpose flour (for batter), 1 tablespoon cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon ground black pepper, and 1 teaspoon malt vinegar. Gradually whisk in 1 cup cold beer (or cold sparkling water) until smooth and slightly thick—batter should coat the back of a spoon but still be pourable. Keep batter cold (set bowl over a larger bowl of ice if preparing ahead).
Heat oil
Heat vegetable oil in a deep pot or fryer to 350–375°F (175–190°C). Use enough oil to fully submerge fillets (about 1.5–3 cups depending on vessel). Maintain steady temperature for even cooking.
Batter and fry
Working one or two fillets at a time (do not overcrowd), dip each dusted fillet into the cold batter, letting excess drip off. Carefully lower into hot oil. Fry 4–6 minutes depending on thickness, turning once if necessary, until batter is golden brown and an instant-read thermometer in the thickest part of the fish reads 145°F (63°C) or the flesh flakes easily. Remove to a wire rack or paper towels to drain.
Finish and rest
If fish browns too quickly, reduce heat slightly. Keep fried fish in a low oven (200°F / 95°C) on a rack to stay warm and crisp while frying remaining batches. Serve immediately with fries.
Serving & Tartar Sauce (optional)
Make tartar sauce
In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons sweet pickle relish, 1 teaspoon chopped capers (if using), 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix and taste; adjust seasoning. Chill until ready to serve.
Serve
Plate battered fish with a generous portion of malt fries. Offer lemon wedges and tartar sauce on the side. Optionally sprinkle fries with a little extra malt vinegar before serving for an authentic malt flavor.