British · United Kingdom

Fish and Chips with Beer Batter and Double-Fried Potatoes

Name: Fish and Chips with Beer Batter and Double-Fried Potatoes
Total time: 40 min
Yield: 4 servings
Cuisine: British
Ingredients: 1.5 kg cod or haddock; 1 cup all-purpose flour; 1 tsp baking powder; 1 tsp salt; 1 cup cold beer; vegetable oil for frying; 2 kg potatoes; salt to taste

Traditional British dish of battered fish served with thick-cut fries.

40 minutes4 servings

Method

1. Cut fish into pieces and season with salt.
2. Mix flour, baking powder, and salt. Gradually add cold beer to make a thick batter.
3. Heat oil in a deep fryer or large pot to 175°C (350°F).
4. Dip fish in batter and fry until golden brown, about 6-8 minutes.
5. Peel and cut potatoes into thick fries. Fry twice: first at 160°C (325°F) until soft, then at 180°C (350°F) until crispy.
6. Drain on paper towels and season with salt.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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