Recipe Index

Ingredients

• 4 large russet potatoes (about 2 lb 3 oz), peeled and cut into thick chips
• 3¼ qt vegetable oil, for deep-frying
• 8¾ oz all-purpose flour, divided
• 1 bottle (1½ cups) cold beer, preferably ale
• 2 tsp kosher salt, plus extra to season
• 1/4 tsp freshly ground black pepper
• 24¾ oz haddock or cod fillets, skinned and pin-boned, cut diagonally into strips about 1 in wide
• Malt vinegar, for serving

Method

1. Soak the cut potatoes in cold water for 30 minutes to remove excess starch, then drain and dry thoroughly on a clean towel.
2. Heat the oil in a large deep pan or fryer to 300°F. Fry the chips in batches for 5–6 minutes until soft but still pale. Lift out and drain on a rack.
3. Raise the oil temperature to 375°F. Return the chips in batches and fry for 2–3 minutes until deeply golden and crisp. Drain, season with salt and keep warm.
4. For the batter, whisk 7 oz of the flour with 1 teaspoon of the salt and the pepper in a bowl. Pour in the cold beer and whisk briefly to a smooth batter the consistency of thick cream; do not overmix. Refrigerate for 15 minutes.
5. Put the remaining flour in a shallow dish. Pat the fish dry, season with the remaining salt, dust lightly in flour, then dip into the batter, letting the excess drip off.
6. Lower the fish carefully into the oil at 375°F and fry in batches for 4–5 minutes, turning once, until the batter is crisp and golden. Drain on a rack and season with salt.
7. Serve at once with the chips and malt vinegar passed at the table.

Cook: 90 minutes · Total: 2 hours 30 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data