Classic Cod in Crispy Beer Batter with Chunky Chips

Ingredients

• 600 g cod fillets
• 200 g plain flour
• 330 ml pale ale
• 1 tsp baking powder
• 1000 g Maris Piper potatoes
• 1000 ml sunflower oil
• 2 tsp salt
• 2 tbsp malt vinegar

Method

1. 1

   Peel and cut potatoes into thick chips, about 2cm wide. Rinse under cold water and pat thoroughly dry.

2. 2

   Heat oil in a large, deep saucepan to 140°C. Blanch chips in batches for 6 minutes until soft but not coloured. Drain on kitchen paper and set aside.

3. 3

   Whisk flour, baking powder and a pinch of salt together, then gradually whisk in the pale ale until you have a smooth, thick batter.

4. 4

   Increase oil temperature to 180°C. Dust each cod fillet in a little plain flour, dip into the beer batter, letting excess drip off, then carefully lower into the hot oil.

5. 5

   Fry the fish for 5–6 minutes, turning once, until deeply golden and crisp. Drain on kitchen paper and keep warm in a low oven.

6. 6

   Fry the blanched chips at 180°C for 3–4 minutes until golden and crisp. Season generously with salt and serve with the fish, a splash of malt vinegar and ketchup on the side.