Ingredients:

  • 4 large Maris Piper, Russet, or King Edward Potatoes (approx. 900g / 2 lbs)
  • 1 Tbsp (15g) Table Salt, for soaking water
  • approx. 2 Litres / 4 pints High Smoke Point Oil (Rapeseed/Vegetable/Groundnut)
  • Fine Sea Salt, To season immediately after frying
  • 1 cup (120g) All-Purpose (Plain) Flour, plus extra for dusting
  • ¼ cup (30g) Cornstarch (Cornflour)
  • 1 tsp (5g) Baking Powder
  • ½ tsp (2.5g) Fine Sea Salt
  • ¼ tsp White Pepper
  • 1 cup (240ml) Very Cold Lager or Pale Ale (Must be fizzy and cold)
  • 4 portions (approx. 170g / 6 oz each) Skinless, Boneless White Fish Fillets (Cod or Haddock, approx. 1 inch thick)
  • Fine Sea Salt and Freshly Ground Black Pepper, To taste
  • ½ cup (60g) All-Purpose (Plain) Flour, for dusting before dipping

Instructions:

  1. Prep the Chips: Peel the potatoes and cut them into even, thumb-width chips (approx. 1/2-inch thick). Rinse thoroughly under cold water to remove surface starch.
  2. Soak the Chips: Place the chips in a bowl of cold water with 1 tablespoon of salt. Soak for at least 30 minutes. Drain and pat completely dry just before frying.
  3. Mix the Batter: In a medium bowl, combine the flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the very cold lager until just combined. Do not overmix.
  4. Chill the Batter: Place the bowl of batter in the refrigerator for at least 30 minutes. The cold temperature is vital for crispiness.
  5. Set Up Oil (First Fry): Pour the oil into the pot. Heat slowly to 300°F / 150°C. Use a deep-fry thermometer to monitor the temperature closely.
  6. Blanch the Chips: Working in batches, gently lower the dried chips into the oil. Fry for 5–7 minutes until they look soft, slightly wrinkled, and pale, but not colored.
  7. Drain and Rest: Remove the chips using a spider and drain on the wire rack. Allow them to rest for at least 10 minutes.
  8. Increase Heat (Second Fry): Raise the oil temperature to 375°F / 190°C.
  9. Prepare the Fish: Pat the fish fillets completely dry. Season generously with salt and pepper. Dust the fillets lightly with the extra flour, shaking off the excess. This helps the batter adhere.
  10. Fry the Fish (Final Temperature): Working one or two fillets at a time, dip the fish into the chilled batter, coating thoroughly. Carefully lower the battered fish into the 375°F / 190°C oil.
  11. Cook the Fish: Fry for 6–8 minutes, flipping halfway through, until deeply golden brown and the internal temperature reaches 145°F (63°C). Drain and place onto the wire rack. Keep warm.
  12. Finish the Chips: Return the blanched chips to the 375°F / 190°C oil. Fry for 2–4 minutes until they are a deep golden brown and crispy.
  13. Season and Serve: Remove the chips, drain well on the wire rack, and immediately toss generously with fine sea salt. Serve the fish and chips piping hot with malt vinegar and tartar sauce.