Fish and Chips

Method

1. 1Cut the potatoes into 1.5 cm chips, rinse them under cold water until it runs clear, then dry thoroughly on a clean towel. Wet chips spit in hot oil and turn soggy instead of crisp.
2. 2Pour the oil into a deep, heavy pot, filling it no more than half full, and heat to 150°C, checking with a thermometer. Fry the chips in 2 batches, 6–8 minutes each, until soft all the way through but still pale. Lift onto a wire rack to drain.
3. 3Only now whisk the batter: mix the 200 g flour with the baking powder and salt, then whisk in the ice-cold lager or sparkling water just until combined. A few lumps are fine, and keeping everything cold is what keeps the coating crisp. Pat the fish dry, season with salt, then dredge lightly in the 30 g flour and shake off the excess so the batter has something to grip.
4. 4Raise the oil to 180°C. Dip each fillet in the batter, let the excess drip off, and lower it into the oil away from you. Fry 2 pieces at a time so the oil doesn't cool down, 5–7 minutes, turning once, until deep golden and crisp — the fish should flake easily and read 60°C at the center. Drain on the rack and keep warm in a 100°C oven while you fry the rest.
5. 5Raise the oil to 190°C and fry the chips a second time, in the same 2 batches, 2–3 minutes, until golden and crisp.
6. 6Salt the chips the moment they come out of the oil, while they're still wet enough for it to stick. Serve with the fish, malt vinegar, lemon wedges, and tartar sauce.