Fish and Chips

• 1 ½ lb cod fillets (cut into portions)
• 1 ½ cup all-purpose flour
• 1 cup cold beer (lager)
• 1 tsp baking powder
• 3 russet potatoes (cut into thick wedges)
• 4 cup vegetable oil (for frying)
• 2 tbsp malt vinegar (for serving)
• ½ cup tartar sauce (for serving)
• 1 tsp salt

How to Make It

1. 1

   Parboil potato wedges 5 minutes. Drain and dry. Fry at 325°F for 5 minutes. Drain.

2. 2

   Whisk flour, baking powder, and salt. Stir in cold beer until just smooth — some lumps are fine.

3. 3

   Heat oil to 375°F. Dip fish in batter and fry 4-5 minutes until golden and crispy. Drain.

4. 4

   Raise oil to 400°F and fry chips again 3-4 minutes until golden and crispy.

5. 5

   Drain chips on paper towels and season with salt immediately.

6. 6

   Serve fish and chips with malt vinegar, tartar sauce, and mushy peas.