Beer-Battered Fish and Chips

Name: Beer-Battered Fish and Chips
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: British
Ingredients: For the chips: 2 lb russet potatoes, cut into 1/2-inch thick fries; oil, for frying (about 2 quarts); For the fish: 1 1/2 lb thick cod or haddock fillets, cut into 4 pieces; 1 tsp salt, plus more to season; 1 cup all-purpose flour, plus 1/4 cup for dusting; 1/4 cup cornstarch; 1 tsp baking powder; 1/2 tsp paprika; 1 cup very cold beer (lager or ale); malt vinegar, lemon wedges and tartar sauce, to serve

Flaky cod in a light, crunchy beer batter served with thick-cut double-fried chips, lemon wedges and tartar sauce. The British chippy classic, fried at home.

Prep25 min

Cook35 min

Total1 hr

Serves4

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises

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Instant-read thermometerFor knowing when meat is done

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Mixing bowl setFor mixing and marinating

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Ingredients

For the chips: 2 lb russet potatoes, cut into 1/2-inch thick fries

oil, for frying (about 2 quarts)

For the fish: 1 1/2 lb thick cod or haddock fillets, cut into 4 pieces

1 tsp salt, plus more to season

1 cup all-purpose flour, plus 1/4 cup for dusting

1/4 cup cornstarch

1 tsp baking powder

1/2 tsp paprika

1 cup very cold beer (lager or ale)

malt vinegar, lemon wedges and tartar sauce, to serve

Steps

Rinse the cut potatoes in cold water and dry very well.

Heat 3 inches of oil in a Dutch oven to 300°F. Fry the chips in batches until soft and pale, 5 to 6 minutes. Drain on a rack.

Pat the fish dry and season with salt. Whisk the flour, cornstarch, baking powder, paprika and salt, then whisk in the cold beer to a batter like thick cream.

Raise the oil to 375°F. Fry the chips again in batches until deep golden and crisp, 2 to 3 minutes. Drain, salt well and keep warm in a low oven.

Dust each piece of fish in flour, dip in the batter, let the excess drip off and lower gently into the oil. Fry 2 at a time until golden and crisp, 5 to 6 minutes, turning once.

Drain on a rack, sprinkle with salt and serve right away with the chips, malt vinegar, lemon and tartar sauce.

TipKeep the batter ice cold and mix it just before frying; cold batter hitting hot oil creates the lightest, crispiest shell.