Beer-Battered Fish & Chips

Method

1. 1

   Step 1

   Cut the potatoes into chips about ½ inch (1.25 cm) thick, keeping their size as even as possible. Rinse under cold running water until the water runs clear, then drain and dry thoroughly with clean kitchen towels; wet potatoes will make the oil spit.

2. 2

   Step 2

   Pat the fish thoroughly dry with paper towels and refrigerate while you start the chips. Set wire racks over two rimmed baking sheets, and preheat the oven to 250°F (120°C / Gas ½) for briefly holding the cooked fish.

3. 3

   Step 3

   Pour the oil into a heavy, high-sided 6-quart (5.7-litre) saucepan, ensuring it is no more than one-third full and approximately 2–3 inches (5–7.5 cm) deep. Attach a deep-frying thermometer and heat over medium-high heat to 300°F (150°C); keep the saucepan handle turned inward.

4. 4

   Step 4

   Fry the chips in two batches for 7–9 minutes per batch, maintaining the oil at about 300°F (150°C) and letting it recover between batches. Stir gently once or twice; the chips should be pale and tender enough to pierce with a knife, but not browned. Lift out with a spider or slotted spoon and spread on one rack to drain.

5. 5

   Step 5

   Increase the oil temperature to 375°F (190°C). Put ⅓ cup (40 g) of the flour on a plate and whisk the remaining 1⅙ cups (150 g) flour with the baking powder and ½ tsp salt in a large bowl. Add the cold lager and whisk briefly until you have a thick pouring batter; a few small lumps are fine.

6. 6

   Step 6

   Season the fish with ½ tsp salt, then coat each fillet lightly in the reserved flour, shaking off the excess. Dip two fillets into the batter, turning to coat completely, and let excess batter drip back into the bowl for a couple of seconds.

7. 7

   Step 7

   Carefully lower the battered fish into the oil away from you, using tongs and keeping your hands clear of the hot oil. Fry two fillets at a time for 6–8 minutes, turning carefully halfway through, until deeply golden and crisp; maintain the oil between 350–375°F (175–190°C). The thickest part of each fillet should reach 145°F (63°C), with opaque flesh that flakes easily.

8. 8

   Step 8

   Transfer the cooked fish to the second rack and keep warm in the oven, uncovered. Return the oil to 375°F (190°C), then batter and fry the remaining two fillets in the same way. Skim loose batter crumbs from the oil with a fine-mesh metal skimmer before finishing the chips.

9. 9

   Step 9

   With the oil back at 375°F (190°C), fry the chips again in two batches for 3–5 minutes per batch, until golden brown with crisp edges and fluffy centres. Allow the oil to recover between batches, then drain the chips briefly on their rack and toss with the remaining ½ tsp salt.

10. 10

    Step 10

    Divide the fish and chips between four warmed plates and serve immediately. Offer the malt vinegar and lemon wedges at the table so everyone can season their own portion without softening the batter before serving.