Fish and Chips

Ingredients

• •1 lb white fish fillets
• •1 cup flour (for the batter)
• •1/2 cup flour (for dredging, seasoned with salt and pepper)
• •1 tsp baking powder
• •1 tsp salt
• •1 cup cold beer
• •4 potatoes, cut into thick chips
• •3 cups vegetable oil for frying
• •Malt vinegar, for serving

Steps

1. 1.Heat the oil to 325°F and fry the chips in batches for 2-3 minutes until pale and just softened; remove and set aside.
2. 2.Increase the oil temperature to 375°F.
3. 3.Whisk the batter flour, baking powder, and salt with the cold beer until just smooth.
4. 4.Dredge the fish in the seasoned flour, tapping off the excess, then dip into the batter - the flour dredge is what helps the batter cling instead of sliding off.
5. 5.Fry the battered fish for 5-8 minutes until golden and cooked through.
6. 6.Fry the chips a second time at the higher temperature for 2-3 minutes until golden and crisp.
7. 7.Serve the fish and chips with malt vinegar.