Classic Fish and Chips

Ingredients

• 1.5 lbs cod fillets, cut into 4 pieces
• 2 lbs russet potatoes, cut into 1/2-inch fries
• 1 1/4 cups all-purpose flour, divided
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1 cup cold beer (lager)
• 1 1/2 tsp salt, divided, plus more for finishing
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 8 cups vegetable oil, for frying
• 1 lemon, cut into wedges
• 1/2 cup malt vinegar or tartar sauce, for serving

Instructions

1. Rinse the cut potatoes in cold water until the water runs clear to remove excess starch, then soak them in a bowl of cold water for at least 20 minutes.
2. Drain and thoroughly pat the potatoes dry with a clean towel; wet potatoes will cause dangerous oil splatter later.
3. Heat the oil in a large heavy pot or Dutch oven to 325F, using a deep-fry thermometer clipped to the side. Fry the potatoes in two batches for 5 minutes each, until pale and softened but not browned, then drain on a wire rack.
4. While the fries rest, pat the cod pieces completely dry and season with 1/2 teaspoon of the salt and the pepper. Toss the fish lightly in 1/4 cup of the flour, shaking off the excess; this helps the wet batter cling.
5. In a mixing bowl, whisk the remaining 1 cup flour, cornstarch, baking powder, remaining 1 teaspoon salt, and smoked paprika. Pour in the cold beer and whisk just until combined; the batter should be lumpy, not smooth, and about the thickness of heavy cream.
6. Raise the oil temperature to 375F, checking with the thermometer since accurate heat is critical for a crisp, non-greasy crust.
7. Dip each floured piece of fish into the batter, letting excess drip off for a few seconds, then carefully lower it into the hot oil away from you.
8. Fry the fish in batches of two for 6 to 8 minutes, turning once halfway, until deep golden brown and crisp. Use a thermometer to confirm the fish reaches 145F at the thickest point before removing.
9. Transfer the fried fish to a fresh wire rack over paper towels, never a plate, so steam escapes and the crust stays crisp. Season immediately with a pinch of salt.
10. Return the oil to 375F and fry the blanched potatoes again for 3 to 4 minutes until deeply golden and crunchy.
11. Drain the fries on the rack, season generously with salt, and serve immediately alongside the fish with lemon wedges and malt vinegar or tartar sauce.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.