British
Fish and Chips
Beer-battered cod and thick-cut chips fried crisp, served with vinegar and lemon.
4 servings · 40 minutes prep · 45 minutes cook
Ingredients
Chips
- 2 1/2 lb, peeled and cut into 1/2-inch chips
- 2 tsp, plus more for finishing
- 10 cups, for frying, or enough for 3 inches depth
Fish
- 1 1/2 lb, cut into 4 portions, patted very dry
- 1/2 cup, for dredging
- 1 tsp
- 1/2 tsp, freshly ground
Beer Batter
- 1 cup
- 1/4 cup
- 1 tsp
- 1 tsp
- 1 1/4 cups, very cold lager or ale
- 1/4 cup, for serving
Directions
Prepare the Chips
- Rinse russet potatoes under cold water until the water runs mostly clear. Soak in cold water for 30 minutes, then drain and dry thoroughly.
- Heat avocado oil to 300°F. Fry chips in batches for 5 to 6 minutes, until pale and tender but not browned. Drain on a rack and rest for 15 minutes.
Fry the Fish and Finish Chips
- Raise oil to 350°F. Season cod fillets with and black pepper, then dust lightly with .
- Whisk batter , cornstarch, baking powder, , and beer just until combined; small lumps are fine.
- Dip the fish in batter, let excess drip, and fry for 5 to 7 minutes, turning once, until deep golden and the fish reaches {{temperature:145°F}}.
- Raise oil to 375°F and fry chips again for 2 to 3 minutes, until golden and crisp. Salt immediately and serve with malt vinegar.
