Modern British Fish and Chips with Ale Batter

Method

1. Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
2. In a bowl, mix flour, baking powder, salt, and pepper.
3. Gradually add ale to the flour mixture, stirring until a smooth batter forms.
4. Dip the haddock fillets in the ale batter, ensuring they are fully coated.
5. Carefully place the fish in the hot oil and fry for 5-7 minutes until golden and crispy.
6. While the fish fries, cut potatoes into thick fries and soak in cold water for 30 minutes.
7. Drain and pat dry the potatoes, then fry until golden and crispy.
8. Serve the fish and chips with a side of tartar sauce or mushy peas.