Ingredients:

  • 2.5 lbs (680g) Cod fillets, skinless and boneless, cut into 4 portions
  • Salt and freshly ground black pepper, to taste
  • All-purpose flour, for dusting (about 1/4 cup / 30g)
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1 1/4 cups (300ml) ice-cold lager beer
  • 1 large egg, lightly beaten
  • 2 lbs (900g) Russet potatoes, peeled and cut into 1/2-inch thick chips
  • Vegetable oil, for frying
  • Malt vinegar
  • Lemon wedges
  • Tartar sauce

Instructions:

  1. Pat fish fillets dry with paper towels. Season with salt and pepper. Lightly dredge in flour, shaking off excess.
  2. In a large bowl, whisk together flour, baking powder, salt, and paprika. Gradually whisk in the ice-cold beer until just combined. Do not overmix; a few lumps are fine. Gently fold in the beaten egg.
  3. Rinse the cut potatoes under cold water until the water runs clear (to remove excess starch). Pat thoroughly dry with paper towels.
  4. Heat vegetable oil in a deep fryer or pot to 325°F (160°C). Fry the chips in batches until softened but not browned (about 5-7 minutes). Remove with a slotted spoon and drain on a wire rack.
  5. Increase the oil temperature to 375°F (190°C). Dip each fish fillet into the batter, ensuring it's fully coated. Carefully lower the battered fish into the hot oil, working in batches to avoid overcrowding.
  6. While the fish is frying, heat the oil to 390 F (199 C) and fry the chips until golden brown.
  7. Fry the fish until golden brown and cooked through (about 4-5 minutes per side). The internal temperature should reach 145°F (63°C).
  8. Remove the fish with a slotted spoon and drain on a wire rack. Serve immediately with chips, malt vinegar, lemon wedges, and tartar sauce.