British Fish and Chips

Ingredients (serves 2):

• For the Fish:
  • 2 large cod or haddock fillets (about 200g each)
  • 1 cup all-purpose flour
  • 1 cup cold beer (a lager works well)
  • 1 tsp baking powder
  • Salt and pepper, to taste
  • Vegetable oil, for frying
• For the Chips:
  • 2 large potatoes (russet or Maris Piper), peeled and cut into thick fries
  • Vegetable oil, for frying
  • Salt, to taste
• For the Tartar Sauce (optional):
  • 1/2 cup mayonnaise
  • 1 tbsp finely chopped dill pickles
  • 1 tsp lemon juice
  • 1 tsp capers, drained and finely chopped
  • Salt and pepper, to taste

Method:

Prepare the Batter:

1. In a large bowl, combine the all-purpose flour, baking powder, salt, and pepper. Mix well.
2. Gradually add the cold beer to the flour mixture, whisking gently until smooth. The batter should be thick but still pourable. Let it rest in the refrigerator for at least 30 minutes to allow the flour to hydrate properly.

Cook the Chips:

1. First Fry: Heat vegetable oil in a deep fryer or large pot to 325°F (165°C). Fry the potato chips in batches for about 5-6 minutes until they are soft and slightly golden. Remove from the oil and drain on paper towels. Season lightly with salt.
2. Second Fry: Increase the oil temperature to 375°F (190°C). Fry the chips again for about 2-3 minutes until they are golden brown and crispy. Drain on paper towels and season with salt to taste.

Fry the Fish:

1. Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
2. Dip each fish fillet into the batter, ensuring it is fully coated. Allow any excess batter to drip off.
3. Carefully lower the battered fish into the hot oil and fry for about 4-5 minutes until the batter is golden brown and crispy. The internal temperature of the fish should reach 145°F (63°C).
4. Remove the fish from the oil and drain on paper towels.

Prepare the Tartar Sauce (optional):

1. In a small bowl, combine the mayonnaise, finely chopped dill pickles, lemon juice, capers, salt, and pepper. Mix well and refrigerate until ready to serve.

Serve:

1. Arrange the fish and chips on a serving plate.
2. Serve with tartar sauce on the side (if using).
3. Optionally, you can serve with lemon wedges and malt vinegar for added flavor.

Chef's Notes:

• Batter Tips: The key to a good batter is to keep it cold and not to overmix. This helps create a light and crispy coating.
• Potato Choice: Russet or Maris Piper potatoes are ideal for chips as they have a high starch content, which makes them crispy on the outside and fluffy on the inside.
• Double Frying: The double-frying method for chips ensures they are crispy on the outside and soft on the inside.
• Storage: Leftover fish and chips can be stored in the refrigerator for up to 2 days. Reheat the fish in the oven at 375°F (190°C) for a few minutes to restore its crispiness. Chips can be reheated in the oven as well.
• A Classic Dish: British fish and chips is a timeless favorite, perfect for a casual meal or a fun dinner at home. Enjoy the crispy batter and delicious chips!