Classic Crispy Beer-Battered Fish and Chips
Ingredients:
For the fish:
4 white fish fillets (cod, haddock, or pollock)
1 cup all-purpose flour
½ cup cornstarch
1 tsp baking powder
1 tsp salt
1 cup cold beer (lager or pale ale)
Vegetable oil, for frying
For the chips:
4 large potatoes, cut into fries
Salt, to taste
Vegetable oil, for frying
Instructions:
Prepare the chips: Soak potato fries in cold water for 30 minutes, then drain and pat dry.
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry potatoes in batches for 4-5 minutes until just tender. Remove and drain on paper towels.
Make the batter: In a bowl, whisk flour, cornstarch, baking powder, and salt. Gradually add beer, whisking until smooth.
Prepare the fish: Pat fish fillets dry, then lightly coat them in flour. Dip into the batter, letting excess drip off.
Heat oil to 375°F (190°C). Fry fish in batches for 4-5 minutes, until golden and crispy. Drain on paper towels.
Increase oil temperature to 375°F (190°C) and refry chips for 2-3 minutes until crispy. Drain and season with salt.
Serve hot with tartar sauce and lemon wedges. Enjoy!