Fish and Chips

Method

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1. 1Peel the potatoes and cut them into chips 1-1.5 cm thick. Soak in cold water for 20 minutes to remove surface starch, then dry them thoroughly with a clean towel.
2. 2Heat the oil in a large, deep pot to 140-150 °C. Fry the chips in two or three batches for 6-8 minutes, until soft but still pale, then drain and set aside.
3. 3Make the batter just before frying: whisk the flour, baking powder and salt, then gradually whisk in the ice-cold beer or soda water. It should be smooth and coat the back of a spoon like thick cream; a few small lumps are fine.
4. 4Pat the fish dry, season lightly with salt and dust with the 2 tbsp flour, shaking off the excess. This thin layer helps the batter cling.
5. 5Raise the oil to 180 °C. Dip each fillet in the batter, let the excess drip off, then lower it gently into the oil, away from you. Fry no more than two pieces at a time.
6. 6Fry for 5-7 minutes, turning once, until the batter is puffed, deep golden and crisp. Drain on a wire rack rather than paper towels, which make the bottom soggy.
7. 7Raise the oil to 190 °C and fry the par-cooked chips again for 3-4 minutes, until golden and crunchy. Drain and salt immediately.
8. 8Serve straight away with lemon wedges, a splash of malt vinegar and tartare sauce.