Fish And Chips Recipe

Prepare the Batter

In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add the beer (or sparkling water) while whisking until you achieve a smooth batter.

Heat the Oil

In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small amount of batter; it should sizzle and rise to the surface.

Batter the Fish

Dip each cod fillet into the batter, ensuring it's fully coated. Allow any excess batter to drip off.

Fry the Fish

Carefully place the battered fish into the hot oil. Fry in batches to avoid overcrowding, cooking for about 4-5 minutes on each side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Prepare the Potatoes

Peel the russet potatoes and cut them into thick fries, about 1/4 to 1/2 inch thick. Rinse them under cold water to remove excess starch.

Soak the Fries

Soak the cut fries in cold water for at least 30 minutes. This helps to make them crispier when fried.

Dry the Fries

Drain and pat the fries dry with paper towels.

Heat the Oil for Fries

In a separate pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Fry the Fries

Fry the potatoes in batches for about 4-5 minutes until they are golden and crisp. Remove and drain on paper towels, sprinkling with salt immediately.