Fish and chips

Method

1. 1

   Step 1

   Rinse the chips in cold water, then dry thoroughly on a towel.

   • 5 min
2. 2

   Step 2

   Heat the oil to 150 °C in a large heavy pot no more than a third full. Fry the chips in batches until soft and pale but not coloured. Drain on a tray.

   • 12 min
   • 150°C
   • Dutch oven / casserole pot (opens in a new tab)
   • Food thermometer (opens in a new tab)

   Food safety: Never leave hot oil unattended, keep children away, and have a lid at hand to smother a fire — never use water.

3. 3

   Step 3

   Whisk (opens in a new tab) the flour, baking powder (opens in a new tab) and salt with the cold beer (opens in a new tab) into a smooth batter about as thick as double cream.

   • 3 min
   • Whisk (opens in a new tab)

   

4. 4

   Step 4

   Raise the oil to 180 °C. Dust the fish in flour, dip in batter, let excess drip off and lower away from you into the oil. Fry 2 at a time until deep golden and crisp. Drain and keep warm in a low oven.

   • 8 min
   • 180°C

   Food safety: Fish is done when it flakes easily and is opaque in the centre (63 °C).

5. 5

   Step 5

   Fry the chips again at 180–190 °C until crisp and golden. Drain, salt immediately and serve with the fish, lemon (opens in a new tab), vinegar and peas (opens in a new tab).

   • 6 min
   • 185°C