Ingredients:
- 4 large russet ptatoes, peeled and cut into thick fries
- 4 fillets of white fish (such as cod or haddock)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 cup cold beer (lager works well)
- salt and black pepper, to taste
- vegetable oil, for frying
- malt vinegar, for serving
- tartar sauce, for serving
- lemon wedges, for serving
Instructions:
- Preheat your oven to 200°C and line a baking sheet with parchment paper.
- Place the cut potatoes in a bowl of cold water to soak while you prepare the fish.
- In a large mixing bowl, combine the flour, baking powder, salt, and black pepper.
- Gradually pour in the cold beer while whisking until you have a smooth batter.
- Heat vegetable oil in your Sensarte Ceramic Nonstick Deep Frying Pan over medium-high heat until it reaches 180°C.
- Drain the potatoes and pat them dry with a kitchen towel. Set aside.
- Carefully add the potatoes to the hot oil in batches, frying until golden brown and crispy, about 5-7 minutes per batch. Remove with a slotted spoon and transfer to the prepared baking sheet to keep warm in the oven.
- Season the fish fillets with salt and black pepper on both sides. Dip each fish fillet into the batter, ensuring it is well coated.
- Carefully place the battered fish into the hot oil and fry for 4-5 minutes, turning once, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- Serve the crispy fish and chips hot with malt vinegar, tartar sauce, and lemon wedges on the side. Enjoy!
