Ingredients

• 4 white fish fillets (cod or haddock)
• 4 large potatoes
• 360 mls (1.5 cups) all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 240 mls (1 cup) beer
• 120 mls (0.5 cup) water
• 120 mls (0.5 cup) extra flour (for dredging)
• 2000 mls (8.33 cups) vegetable oil (for frying)
• 1 salt (for seasoning) to taste
• 1 malt vinegar for serving

Instructions

1. Preheat the vegetable oil in a deep-fryer or large, deep saucepan to 350°F (175°C).
2. Peel and cut the potatoes into thick chips. Rinse them under cold water and pat them dry with a kitchen towel.
3. Fry the chips in the preheated oil in batches for about 5 minutes until they are partially cooked but not browned. Remove them with a slotted spoon and set them aside to drain on paper towels.
4. In a large mixing bowl, mix together the all-purpose flour, baking powder, and salt. Gradually whisk in the beer and water until the batter is smooth and free of lumps.
5. Lightly coat the fish fillets with the extra flour, then dip them into the batter, ensuring they are fully coated.
6. Carefully place the battered fish fillets into the hot oil, frying them in batches for about 4-5 minutes each until they are golden brown and crispy. Remove and drain on paper towels.
7. Return the partially cooked chips to the hot oil and fry them again for about 2-3 minutes until they are golden and crispy. Remove them with a slotted spoon and drain on paper towels.
8. Season the fish and chips with salt and serve immediately with malt vinegar on the side.

Notes

• Traditional British fish and chips is typically made with white fish such as cod or haddock.
• The fish is dipped in a flour batter before being deep-fried, and the chips are thick-cut potatoes.