Fish and Chips

Instructions

1. Cut the potatoes into thick chips about 1.5 cm wide. Rinse them under cold water until the water runs mostly clear, then pat dry well with a clean towel.
2. Heat the oil in a deep, heavy pot to 140°C. Fry the chips in batches for 6-8 minutes until softened and pale, not browned. Lift out with a spider or a slotted spoon, and drain on a rack or a paper-lined tray.
3. Raise the oil temperature to 180°C.
4. Pat the fish completely dry. Season lightly with a little salt and pepper. Dust each fillet lightly with the extra flour, shaking off the excess.
5. In a mixing bowl, whisk together the flour, cornflour, baking powder, salt, and pepper. Add the cold lager or sparkling water and egg yolk, then whisk just until you have a smooth batter with the texture of pouring cream. Do not overmix.
6. Dip one fillet into the batter, let the excess drip off for a second, then lower it carefully into the hot oil. Fry 2 fillets at a time for 5-7 minutes, turning once if needed, until deep golden and crisp. The fish should flake easily, and the coating should sound lightly crisp when tapped. Transfer to a rack and keep warm in a low oven if needed.
7. Fry the remaining fish the same way, making sure the oil returns to 180°C between batches.
8. Return the blanched chips to the oil in batches and fry for 2-4 minutes until golden, crisp, and deeply cooked through. Drain well and season with salt straight away.
9. Serve the fish and chips immediately with lemon wedges, malt vinegar, and tartar sauce or mushy peas if using.