British Fish and Chips

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Step 1

For the Chips: Heat the oven to 200 F.

Step 2

Heat the oil in a deep fryer until the temperature reaches over high heat until it reaches 325 degrees F

Step 3

Thoroughly drain the sliced potatoes and blot them with paper towels to remove excess water.

Step 4

Once the oil is 375 F carefully fry the potatoes in small batches to avoid overcrowding and fry for 4-5 minutes until golden crispy. Use a slotted spoon to remove them from the oil and let them cool to room temperature.

Step 5

sprinkle with salt while they're still very hot, and place them in the warmed oven while you're frying the fish.

Step 6

For the Fish: Combine the flour, baking powder and salt in a large flat bowl. Pour in the cold beer and whisk until smooth (use the batter immediately, do not let it rest for a while). In another large flat bowl add some extra flour for dredging.

Step 7

Blot the fish with paper towels to remove excess moisture. Thoroughly dredge all sides of the fish in the flour and shake off the excess.

Step 8

Dip the fish into the beer batter to thoroughly coat all sides, allowing some of the excess batter to drip off (but not too much!)

Step 9

For Frying the Fish: You can use a deep fryer and fill it with oil to a depth of about an inch.

Step 10

Heat the oil to between 350 F and 375 F, using a candy thermometer. Carefully drop the fish into the oil.

Step 11

Fry the fish in the deep fryer for 5-8 minutes or until nicely golden. Remove the fish with a slotted spoon, letting the oil drop off, then place the fried fish on paper towels for a few seconds and serve immediately. (If you wait too long to serve the batter will lose its crispiness.)

Step 12

Serve with the chips, a sprinkling of quality British malt vinegar or lemon