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Best-ever fish and chips
Best-ever fish and chips
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Create the crispiest fish batter by adding cold beer for a light, puffy texture when fried. Pair with homemade hot chips for the ultimate crispy duo. Double cooking chips is the secret to perfection!
Ingredients:
  • 4 large pontiac potatoes, peeled, cut lengthways into 1cm-thick chips
  • 185g plain flour, plus extra to dust
  • 330ml lager
  • Sunflower oil, to deep-fry
  • 800g skinless flathead fillets, halved into long strips if necessary
  • Lemon wedges, to serve
  • Iceberg lettuce wedges, to serve
Instructions:
  • 1. Bring a large saucepan of salted water to a boil. Add chips and simmer for 5 minutes until tender. Drain and dry on paper towels.
  • Whisk together flour, lager, and 2 teaspoons salt until smooth. Cover the bowl with plastic wrap and let it rest at room temperature for 30 minutes.
  • Fill a deep-fryer or large heavy-based saucepan halfway with oil and heat to 160°C. Fry the chips in batches for 5-7 minutes until soft but still pale. Drain the chips on a paper towel. These can be prepared in advance and stored flat.
  • Preheat the oven to low and set it at 190°C. Fry the chips once more in hot oil, in batches, for an additional 2-3 minutes until they are crisp and golden. Drain them on paper towels, arrange them in a single layer on a tray, and keep them warm in the oven while you cook the fish.
  • Coat flathead fillets with flour, then dip into the batter one by one, letting any extra drip off. Gently place in the hot oil and fry in batches for 3-4 minutes until beautifully golden and crisp. Drain on paper towel before serving.
  • Take the chips out of the oven and generously season the fish and chips with a bit more sea salt. Serve promptly with lemon wedges and crisp iceberg lettuce.

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