Fish and Chips

🔥 Prep

• Pat dry the 400 g cod fillets with paper towels and cut into 4 equal portions.
• Peel the 400 g potatoes and cut them into thick chips (about 1 cm × 1 cm cross‑section).
• Rinse the potato chips in cold water, then pat them completely dry.
• In a bowl, combine 100 g flour and 150 ml beer, whisk until smooth to form the batter.
• Measure out 1 tsp salt and set aside for seasoning.

🔥 Cook

• 1. Heat 500 ml oil in a deep, heavy‑bottomed pot to 180 °C (350 °F) over medium‑high heat.
• 2. Add the potato chips to the hot oil and fry for 4‑5 minutes until just tender but not browned; remove with a slotted spoon and drain on paper towels.
• 3. Increase the oil temperature to 190 °C (375 °F) and maintain medium‑high heat.
• 4. While the oil heats, dip each cod portion into the beer batter, letting excess drip off.
• 5. Carefully lower the battered cod into the oil and fry for 5‑6 minutes, turning once, until the coating is golden‑brown and crisp.
• 6. Remove the fish and let it drain on a wire rack or paper towels; immediately sprinkle with the measured 1 tsp salt while hot.
• 7. Return the potato chips to the oil for a second fry of 2‑3 minutes until crisp and golden.
• 8. Drain the chips again, sprinkle lightly with additional salt if desired, and keep warm.

🔥 Serve

• Arrange the fish and chips on a plate or newspaper‑lined basket.
• Serve with lemon wedges, malt vinegar, and tartar sauce on the side.
• Optional: add a side of mushy peas or coleslaw for a traditional English meal.