Ingredients:

  • 1.5 lbs (680g) cod fillets (or haddock, pollock), skinless, cut into 4 equal portions
  • 1 tablespoon (15ml) lemon juice
  • Salt and freshly ground black pepper to taste
  • 1 1/2 cups (190g) all-purpose flour, plus extra for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) ice-cold beer (lager or pale ale works best)
  • 1/4 cup (60ml) ice-cold sparkling water
  • 2 lbs (900g) russet potatoes (or Maris Piper if you're in the UK!), peeled and cut into 1/2-inch (1.25cm) thick chips
  • Vegetable oil, for frying (enough to fill your pot at least 3 inches (7.5cm) deep)
  • Salt to taste
  • Malt vinegar (optional)
  • Tartar sauce (optional)
  • Mushy peas (optional)

Instructions:

  1. Pat the fish fillets dry, drizzle with lemon juice, and season with salt and pepper. Set aside.
  2. Whisk together flour, baking powder, and salt in a bowl. Gradually whisk in beer and sparkling water until smooth. Don't overmix. Place in the fridge to chill for at least 30 minutes.
  3. Rinse the cut chips under cold water to remove excess starch. Dry thoroughly with paper towels. Fry in batches in oil heated to 325°F (160°C) for 5-7 minutes, until softened but not browned. Remove with a slotted spoon and drain on paper towels.
  4. Increase oil temperature to 375°F (190°C). Fry the chips again, in batches, until golden brown and crispy, about 3-5 minutes. Drain on paper towels and season with salt.
  5. Dredge each fish fillet lightly in flour, shaking off excess. Dip into the chilled batter, ensuring it's fully coated. Carefully lower each battered fillet into the oil heated to 350°F (175°C).
  6. Fry for 4-6 minutes per side, until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
  7. Remove the fish with a slotted spoon and drain on paper towels. Serve immediately with the chips, malt vinegar, tartar sauce, and mushy peas (if desired).