Fish and chips

Ingredients

• 4 thick white fish fillets (cod or haddock), about 6 oz (170 g) each
• 2 lb (900 g) potatoes, cut in thick chips
• 1½ cups (190 g) flour, plus extra for dusting
• 1 tsp baking powder
• 1 tsp salt
• 1¼ cups (300 ml) cold beer or sparkling water
• Oil for deep frying
• Lemon wedges and tartar sauce

Method

1. Rinse and dry the chips. Fry them at 300°F (150°C) for 6 to 8 minutes until soft but pale; drain.
2. Whisk the flour, baking powder and salt with the cold beer to a smooth batter.
3. Heat the oil to 350°F (175°C). Pat the fish dry, dust in flour, dip in batter and fry 5 to 7 minutes until golden. Drain on a rack.
4. Raise the oil to 375°F (190°C) and fry the chips again for 3 to 4 minutes until crisp and golden.
5. Salt the chips and serve with the fish, lemon and tartar sauce.