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Fish and Chips
Crispy beer batter, double-fried chips
Ingredients
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- 1½ lbs cod or haddock
- 1½ cups flour, divided
- ½ cup cornstarch
- 1 tsp baking powder
- 1 cup cold beer
- 2 lbs russet potatoes
- Vegetable oil for frying
- Malt vinegar and tartar sauce
Instructions
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- Cut potatoes into ½-inch fries. Soak in cold water 1 hour.
- Heat oil to 325°F. Drain and dry potatoes. Fry until pale. Drain.
- Increase oil to 375°F. Fry potatoes again until golden, . Season.
- Whisk 1 cup flour, cornstarch, baking powder, 1 tsp salt. Whisk in beer.
- Cut fish into strips. Dredge in remaining flour.
- Dip in batter. Fry until golden, . Drain, season.
- Serve with malt vinegar and tartar sauce.
Notes
- Double-frying = crispy chips.
- Cold beer keeps batter light.
- Soaking removes starch.
Serious Eats (Kenji López-Alt tested)