Beer-Battered Fish And Chips by Hannahsfamilylife

Ingredients

• 4 cod or haddock fillets (6 oz each)
• 1 kg (2.2 lbs) russet potatoes, peeled and cut into thick batons
• 150g (1.25 cup) all-purpose flour
• 1 tsp baking powder
• 250ml (1 cup) cold lager or pale ale
• 1 l vegetable oil for frying
• 1 tsp sea salt

Instructions

1. Soak potato batons in cold water for 15 minutes, then drain and pat thoroughly dry with paper towels.
2. Heat oil in a deep heavy-bottomed pot to 160°C (320°F) and fry potatoes in batches for 5-6 minutes until soft but pale, then remove and drain.
3. Whisk flour, baking powder, and salt in a bowl, then gradually whisk in cold beer until a smooth, thick batter forms.
4. Increase oil heat to 180°C (350°F), dip fish fillets into the batter, and carefully lower into the hot oil.
5. Fry fish for 4-5 minutes per side until the batter is deep golden brown and crispy.
6. Remove fish to a wire rack, then re-fry the par-cooked potatoes for 3-4 minutes until golden and crisp before serving.