Fish and Chips

Method

1. 01

   Cut and soak the chips

   Cut the potatoes into 1.5 cm thick chips. Rinse until the water is mostly clear, then soak in cold water for 20 minutes. Drain and dry extremely well before the oil is heated.

   

2. 02

   First-fry the chips

   Heat the oil to 140°C. Fry the chips in 2 batches for 6–8 minutes each until cooked through and pale with no deep browning. Drain in a single layer while the oil temperature recovers.

   

3. 03

   Mix the cold batter

   Whisk 180 g flour, the 40 g cornflour, 6 g baking powder and 4 g salt together. Add the 250 ml cold beer and 100 ml sparkling water and whisk only until a few small lumps remain. Keep the batter cold.

   

4. 04

   Prepare the fish

   Raise the oil to 185°C. Pat the fish completely dry, season with 6 g salt, then dust evenly with the remaining 40 g flour and shake off loose flour. The thin dry flour layer helps the batter cling.

   

5. 05

   Batter and fry the fish

   Coat 2 fish portions at a time in the cold batter and lower them into 185°C oil. Fry 6–8 minutes, turning once, until deeply golden, crisp and the thickest part reaches 63°C. Drain uncovered on a rack; repeat after the oil returns to 185°C.

   

6. 06

   Second-fry the chips

   Raise the oil to 190°C. Fry the pale chips again in 2 batches for 2–4 minutes until deep golden and crisp. Drain, then season immediately with the remaining 4 g salt.

   

7. 07

   Serve immediately

   Serve one crisp fish portion with hot chips per plate. Offer the 30 ml malt vinegar at the table rather than soaking the crust in advance, so each serving stays crisp until eaten.