Ingredients:

• 4 large potatoes, peeled and cut into chips
• 4 white fish fillets (such as cod or haddock)
• 1 cup plain flour, plus extra for dusting
• 1 tsp baking powder
• 1 tbsp sea salt
• 1 tsp black pepper
• 1 cup beer (ale or lager)
• Vegetable oil for deep frying
• Lemon wedges, to serve
• Tartar sauce, to serve

Instructions:

1. Rinse the cut potatoes and dry them thoroughly. Meanwhile, heat the oil in a deep fryer or large, deep saucepan to 325°F (160°C).
2. Carefully add the chips to the oil in batches. Fry for about 3 to 4 minutes until they are soft but not browned. Remove the chips and drain on kitchen paper. Increase the oil temperature to 375°F (190°C).
3. While the chips are cooling, prepare the fish. Combine 1 cup flour, baking powder, salt, and pepper in a bowl. Gradually whisk in the beer to create a smooth batter.
4. Dust each fish fillet lightly with flour, then dip into the batter to coat completely. Carefully lower each fillet into the hot oil. Fry for 5 to 7 minutes, until crispy and golden brown. Drain on kitchen paper.
5. Return the chips to the fryer and cook for another 2 to 3 minutes until golden and crisp. Drain once more on kitchen paper.
6. Serve the fish and chips hot with lemon wedges, tartar sauce, and a dash of vinegar if desired.

Tips:

• Make sure your oil is at the correct temperature before adding your fish and chips, this will ensure they cook properly and get that desirable crispy texture.
• If you don’t have a deep fryer, use a deep pot but take extra care to regulate the oil temperature and prevent it from getting too hot to avoid accidents.
• For an extra crispy batter, let the coated fish sit for a few minutes before frying.

Nutrition Information:

Calories: Approx. 800 per serving
Protein: 35g
Carbohydrates: 85g
Fat: 35g
Sodium: 1,200mg