Ingredients:

  • 3 lbs (1.4 kg) Russet or Maris Piper Potatoes, peeled and cut into thick-cut chips
  • Cold Water (for rinsing)
  • Fine Sea Salt (to taste)
  • 1 ½ cups (180g) All-Purpose Flour, sifted
  • ¼ cup (30g) Cornstarch (Cornflour)
  • 1 teaspoon Baking Powder
  • ½ teaspoon Black Pepper, freshly ground
  • 1 ¼ cups (300ml) Very Cold Lager or Pale Ale
  • 4 (approx. 6 oz/170g each) Cod or Haddock Fillets, skinless, boneless, and patted bone dry
  • 8 cups (approx. 2 Litres) Vegetable or Canola Oil (for deep frying)

Instructions:

  1. Prep Potatoes: Peel and cut potatoes into uniform, thick chips (approx. 1/2 inch). Rinse thoroughly in cold water until the water runs clear; drain and pat very dry.
  2. First Cook (Simmer): Place chips in a pot, cover with cold water, and bring to a gentle simmer. Cook until just tender but not falling apart (about 8-10 minutes). Drain immediately.
  3. Dry & Chill: Spread chips onto a rack or tray. Once slightly cooled, place them in the refrigerator for at least 1 hour to dry out completely.
  4. Second Cook (Blanch): Heat oil to 275°F (135°C). Fry chips in small batches until pale yellow and cooked through (about 5-7 minutes). Remove, drain well, and cool completely.
  5. Third Cook (Crisp): Increase oil temperature to 375°F (190°C). Fry cooled chips in batches until deeply golden brown and crisp (3-4 minutes). Season immediately with salt and hold warm.
  6. Mix Dry Ingredients: In a large bowl, whisk together the sifted flour, cornstarch, baking powder, 1 teaspoon salt, and pepper.
  7. Make Batter: Gradually pour the ice-cold beer into the dry mix, whisking just until combined. A few lumps are fine; do not overmix.
  8. Prep Fish: Pat fish portions completely dry using paper towels. Dust lightly with a small amount of the reserved flour mixture to help the batter adhere.
  9. Fry Fish: Dip one portion of fish into the batter, ensuring full coverage, letting any excess drip off briefly. Carefully lower the fish into the hot oil (375°F/190°C) away from you.
  10. Cook Fish: Fry for 4-6 minutes per side until the batter is deep golden brown, puffed, and the fish flakes easily (internal temperature 145°F/63°C). Drain on a clean wire rack and season immediately.
  11. Serve immediately alongside the hot, salted chips.