Classic Fish and Chips

This is a classic recipe for fish and chips, a beloved British dish. The recipe calls for white fish fillets and potatoes, with a crisp batter made from flour, cornstarch, and beer. The chips are homemade and fried to perfection.
Ingredients
- 55 grams all-purpose flour, divided
- 55 grams cornstarch
- 1 teaspoon baking powder
- Fine salt, to taste
- Freshly ground black pepper, to taste
- 1/3 cup cold dark beer
- 1/3 cup cold sparkling water
- 4 (7-ounce) thick, white fish fillets
- 2 pounds potatoes, peeled
- Vegetable oil, as needed for frying
Instructions
- Set aside 2 tablespoons of all-purpose flour. In a large bowl, combine the remaining flour, cornstarch, and baking powder. Season with a pinch of fine salt and freshly ground black pepper.
- Gradually add the cold dark beer and sparkling water to the flour mixture, whisking continuously until you have a thick, smooth batter. Let the batter rest in the fridge for 30 minutes to 1 hour.
- Meanwhile, cut the peeled potatoes into slices less than 1/2-inch thick, then slice these into 1/2-inch-wide sticks. Rinse the chips under cold water.
- Boil the chips in enough water to cover them by about 1 inch. Simmer on low heat for 3 to 4 minutes, then drain and pat dry with paper towels. Keep in the fridge until needed.
- Dry the fish fillets with a paper towel and season lightly with salt.
- Heat about 3 inches of vegetable oil to 350 F in a deep-fryer or large saucepan. Par-cook the chips in the oil for about 2 minutes (do not brown them), then drain on paper towels and set aside.
- Dredge each fish fillet in the reserved flour, shaking off any excess, then dip into the batter, ensuring the entire fillet is coated.
- Preheat the oven to 200 F and line a baking sheet with paper towels. Bring the oil temperature back to 350 F and carefully lower each fillet into the hot oil. Fry until the batter is crisp and golden, turning occasionally, for 6 to 8 minutes.
- Remove the fillets from the oil, sprinkle lightly with salt, and transfer to the oven to keep warm.
- Heat the oil to 400 F, then cook the chips in batches until golden and crisp, about 5 minutes. Drain, season with salt, and serve immediately with your favorite condiment and a cold pint.
Cooking Time: 90 minutes
Servings: 4
Difficulty Level: Medium
Tips: For a twist, try sprinkling the fish and chips with smoked salt or truffle salt instead of regular salt. You can also try using sweet or purple potatoes.