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Ingredients
Flour, wheat, all-purpose, unenriched, unbleached
Potatoes, russet, without skin, raw
Oil, canola
Fish, cod, Atlantic, wild caught, raw
Lemon juice from concentrate, bottled, CONCORD
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Instructions
Cut potatoes into thick chips, rinse and pat dry.
Parboil chips for 5 minutes, drain, and leave to steam dry.
Heat oil in a deep pan or fryer to 180°C.
First-fry chips for 5 minutes until pale. Drain.
Make batter by whisking flour and cold beer until smooth.
Coat fish in seasoned flour then batter.
Fry fish for 4–5 minutes until golden and cooked through.
Raise oil temperature to 200°C and fry chips again until golden and crisp.
Drain everything and season with salt. Serve with mushy peas and tartare sauce.
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