Fish and Chips

Instructions

1. Prepare the potatoes
   Place the cut potatoes in a large bowl of cold water and soak for 20 minutes. Drain well and pat dry thoroughly with kitchen paper. This removes excess starch and helps them become crispy.
2. Make the batter
   In a large bowl, mix the flour, baking powder, salt and white pepper. Make a well in the center and gradually whisk in the cold beer until you have a smooth batter with the consistency of double cream. Add the tablespoon of malt vinegar and gently mix. Let the batter rest for 15 minutes in the refrigerator.
3. Fry the chips
   Heat the oil in a deep fat fryer or large, deep pan to 140°C (285°F). Fry the chips in batches for 8-10 minutes until pale and softened but not colored. Remove with a slotted spoon, drain on kitchen paper and leave to cool. Increase the oil temperature to 180°C (356°F) for the second frying later.
4. Fry the fish
   Ensure oil is at 180°C (356°F). Dust the fish fillets in flour, then dip into the batter, allowing excess to drip off. Carefully lower each fillet into the hot oil. Fry for 6-8 minutes until golden and crispy. Remove with a slotted spoon and drain on kitchen paper. Keep warm in a low oven while you finish the chips.
5. Finish the chips
   Return the par-cooked chips to the oil at 180°C (356°F) and fry for another 4-5 minutes until golden and crispy. Remove with a slotted spoon, drain on kitchen paper, and season generously with salt.
6. Serve immediately
   Serve the fish and chips together on plates or traditional paper wrapping. Accompany with lemon wedges, malt vinegar, tartar sauce, and mushy peas if desired.