Description

Fish and chips has been Britain’s national takeaway since the 1860s. The batter should be light, crisp, and audibly crunchy, shattering at the first bite to reveal flaky white fish that just barely holds together. The chips — thick-cut, twice-fried, fluffy inside and golden outside — are their own art form. The use of beer and a touch of vodka in the batter creates an ethereally light coating that frying oil alone cannot achieve.

Ingredients

Units

For the chips:
2 pounds russet potatoes, peeled and cut into 1/2-inch thick batons
Vegetable oil or beef tallow for frying
Flaky sea salt
For the batter:
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup cold lager beer
2 tablespoons cold vodka (optional, for extra crispness)
For the fish:
1 1/2 pounds thick cod or haddock fillets, cut into 4 pieces
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour for dredging
For serving: malt vinegar, tartar sauce, lemon wedges, mushy peas

Instructions

Rinse the cut potatoes in cold water to remove excess starch. Place in a large pot, cover with cold water, and bring to a boil. Simmer for 6-8 minutes until just tender — a knife should pass through with slight resistance. Drain carefully and spread on a sheet pan lined with paper towels. Let dry and cool completely, at least 20 minutes. Refrigerate uncovered for 30 minutes if time allows.

For the First Fry

Heat the oil to 325°F in a deep pot or Dutch oven. Fry the chips in batches for 5-6 minutes until cooked through and blond but not browned. Remove to a wire rack. These can rest while you fry the fish.

Make the Batter

Whisk together the flour, cornstarch, baking powder, salt, and pepper. Pour in the cold beer and vodka. Whisk until just combined — a few small lumps are fine and preferable to an overworked, gluten-y batter. The batter should be the consistency of heavy cream.
Pat the fish fillets dry and season with salt and pepper. Dredge each piece in the flour, shaking off the excess. Holding one end, dip into the batter, letting the excess drip off for a moment.
Heat the oil to 375°F. Carefully lower the battered fish into the oil, 1-2 pieces at a time. Fry for 6-8 minutes, turning once, until the batter is deeply golden and the fish is cooked through. Drain on a wire rack.
For the second fry of the chips: increase the oil to 400°F. Fry the chips in batches for 2-3 minutes until golden brown and crisp. Drain and season immediately with flaky salt.
Serve at once with malt vinegar, tartar sauce, lemon wedges, and mushy peas.

Notes

Cold beer and cold vodka are the keys to a light, crisp batter. The carbonation creates lift, and the alcohol evaporates faster than water, producing a drier, crunchier coating.
Twice-frying the chips is essential: the first fry cooks the interior, the second creates the crisp golden shell. This is the same technique used for Belgian frites.
Do not crowd the fryer — adding too much food at once drops the oil temperature and results in greasy, soggy food rather than crisp food.

Category: Main Course
Cuisine: British

Nutrition

Serving Size: 1 serving
Calories: 760
Fat: 30 g
Carbohydrates: 75 g
Protein: 38 g