Ingredients

• ●2 (6-8 oz each) cod fillets
• ●1 cup all-purpose flour
• ●1 teaspoon baking powder
• ●1/2 teaspoon salt
• ●1/4 teaspoon black pepper
• ●1 cup cold beer
• ●1 tablespoon vegetable oil
• ●for frying vegetable oil
• ●2 large russet potatoes
• ●for frying vegetable oil
• ●to taste sea salt
• ●to taste malt vinegar
• ●to taste lemon wedges
• ●optional tartar sauce

Instructions

1. 1Cut the peeled potatoes into thick chips (about 1/2 inch thick). Rinse the chips in cold water to remove excess starch. Pat dry with paper towels.
2. 2Heat about 3 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the chips in batches for about 5-7 minutes, until softened but not browned. Remove with a slotted spoon and place on a wire rack to drain and cool.
3. 3In a large bowl, whisk together 1 cup of flour, baking powder, salt, and pepper. Gradually whisk in the cold beer and 1 tablespoon of vegetable oil until just combined. Do not overmix; a few lumps are okay.
4. 4Let the batter rest for 15-20 minutes in the refrigerator. This allows the gluten to relax, resulting in a lighter batter.
5. 5Increase the oil temperature to 375°F (190°C). Fry the chips again in batches for 3-5 minutes, until golden brown and crispy. Remove with a slotted spoon and place on a wire rack to drain. Season immediately with sea salt.
6. 6While the chips are frying the second time, heat the oil to 350°F (175°C). Dust the cod fillets lightly with flour. Dip each fillet into the beer batter, ensuring it's fully coated.
7. 7Carefully lower the battered cod into the hot oil, one or two pieces at a time, depending on the size of your pot. Fry for 3-4 minutes per side, until golden brown and cooked through. The internal temperature of the cod should reach 145°F (63°C).
8. 8Remove the fried cod with a slotted spoon and place on a wire rack to drain.
9. 9Serve the crispy cod immediately with the hand-cut chips. Offer malt vinegar, lemon wedges, and tartar sauce on the side.