fish and chips

Ingredients

• 1 lb Cod Fillets, skinless and boneless
• 1 cup All-Purpose Flour
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 3/4 cup Ice Cold Beer
• Vegetable Oil, for frying
• 1 kg Potatoes, peeled and cut into 1-inch thick chips
• Salt, to taste
• Malt Vinegar, for serving

Instructions

1. Prepare the Chips: Place the cut potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for 15-20 minutes, or until tender but not mushy.
2. Drain and Dry: Drain the potatoes thoroughly and pat them completely dry with paper towels.
3. Heat the Oil: Pour vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil to 350°F (175°C).
4. Prepare the Batter: In a large bowl, whisk together the flour, baking powder, salt, and pepper.
5. Add Beer: Gradually whisk in the ice-cold beer until you have a smooth batter. Let the batter rest for 10 minutes.
6. Coat the Fish: Dip each fish fillet into the batter, ensuring it's completely coated.
7. Fry the Fish: Carefully lower the battered fish fillets into the hot oil. Fry for 5-7 minutes, or until golden brown and cooked through. Turn occasionally to ensure even cooking.
8. Drain and Serve: Remove the fish and chips from the oil and drain on paper towels. Serve immediately with malt vinegar.

Notes

• Using ice-cold beer in the batter is crucial for a light and crispy texture.
• Don't overcrowd the fryer; fry in batches to maintain oil temperature.
• For extra crispy chips, you can parboil them for 5 minutes before frying.
• Store leftover fish and chips in the refrigerator, but they are best enjoyed fresh.