Ingredients
For the Chips
- 4 large floury potatoes, such as Russet or Maris Piper
- Neutral oil, as needed for deep-frying
- Salt, to taste
For the Fish
- 1 ½ pounds (680g) skinless cod fillets, cut into 4 portions
- 2 cups (240g) all-purpose flour (plain flour)
- 1 tablespoon baking powder
- ⅛ teaspoon Old Bay seasoning
- ¼ teaspoon lemon pepper
- 1 teaspoon salt
- 12 fl oz (355ml) bottle cold brown ale or lager
- Cornstarch (cornflour), as needed for dusting
- Neutral oil, as needed for deep-frying
To Serve
- Malt vinegar
- Tartar sauce, ketchup or mayonnaise
- Lemon wedges, optional
- Fresh parsley sprigs, optional
Equipment
- Large heavy pot or deep fryer
- Deep-fry thermometer
- Wire rack set over a baking sheet
- Mixing bowl
- Whisk
- Slotted spoon or spider strainer
Method
- Peel the potatoes and cut them into thick, evenly sized chips. Place them in a large bowl of cold water while you prepare the batter.
- Whisk the flour, baking powder, Old Bay, lemon pepper and salt in a large bowl. Pour in the cold beer and whisk until the batter is smooth. Refrigerate it for 15 minutes. The batter can be prepared up to 1 hour ahead and kept chilled.
- Preheat the oven to 200°F (95°C). Set a wire rack over a baking sheet.
- Pour enough oil into a deep, heavy pot to cook the chips safely without filling the pot more than one-third full. Heat the oil to 320°F (160°C).
- Drain the chips and dry them thoroughly with clean kitchen towels or paper towels. Fry them in small batches for 2 to 3 minutes, until tender and pale. Transfer them to the rack and let them cool while the oil heats again.
- Increase the oil temperature to 375°F (190°C). Fry the chips again in batches for 2 to 3 minutes, until golden and crisp. Drain them on the rack, season with salt and keep them warm in the oven.
- Reduce the oil temperature to 350°F (175°C). Pat the cod dry and dust each portion lightly with cornstarch, shaking off the excess.
- Dip the fish into the cold batter and let the excess drip back into the bowl. Carefully lower the fish into the hot oil, working in small batches. Fry the fish for 4 to 6 minutes, turning once, until the batter is crisp and golden and the fish reaches 145°F (63°C) in the center.
- Drain the fish on the wire rack. Serve immediately with the hot chips, malt vinegar, your chosen sauce and lemon wedges. Add parsley if liked.
Notes
- Fully thaw frozen fish and dry it thoroughly before dusting and battering.
- Keep the oil close to the stated temperatures. Oil that's too cool can make the coating greasy, while excessively hot oil can brown the batter before the fish has cooked.
- Don't overcrowd the pot. Frying in batches protects the oil temperature and gives the pieces room to cook evenly.
- Refrigerate leftovers within 2 hours and eat them within 2 days. Reheat in a hot oven or air fryer until piping hot.