Beer-Battered Cod with Double-Fried Chips

What you need

• 1 kg (2 1/4 lb) russet potatoes, or another floury potato, peeled
• 4 thick cod fillets, about 170 g (6 oz) each, skinless
• 230 g (1 3/4 cups) all-purpose flour, divided
• 2 tbsp cornstarch
• 1 tsp baking powder
• 1 tsp salt, plus more for seasoning
• 300 ml (1 1/4 cups) lager, very cold
• vegetable oil, for deep-frying, about 2-3 l
• malt vinegar, for serving
• 1 lemon, cut into wedges, for serving

Method

Restated from the original video

1. 1

   Cut the potatoes into thick chips about 1.5 cm wide.

2. 2

   Soak the chips in a bowl of cold water for 30 min, then drain and dry them very well on a clean towel.

3. 3

   Heat the oil in a large, heavy pot or deep fryer to 150 °C (300 °F). Fill the pot no more than halfway.

4. 4

   Fry the chips in batches until soft all the way through but still pale, 6-8 min. Drain on a rack.

5. 5

   Set a rack over a baking tray and put it in an oven set at 100 °C (200 °F).

6. 6

   Whisk 200 g of the flour with the cornstarch, baking powder and the 1 tsp salt in a bowl.

7. 7

   Pour in the lager gradually, whisking, until the batter is smooth and about as thick as heavy cream. Use it right away.

8. 8

   Heat the oil further, until it reads 180 °C (350 °F).

9. 9

   Pat the cod dry, season with salt and dust it in the remaining flour, shaking off the excess.

10. 10

    Dip one fillet at a time into the batter, let the extra drip off, then lower it slowly into the oil away from you.

11. 11

    Fry 2 fillets at a time, turning once, until the batter is deep golden and crisp and the fish is opaque all the way through, 5-7 min.

12. 12

    Drain the fish briefly, then keep it warm on the rack in the oven while frying the rest.

13. 13

    Heat the oil to 190 °C (375 °F) and fry the chips again in batches until crisp and golden, 2-3 min.

14. 14

    Drain the chips and toss them with salt straight away.

15. 15

    Serve the fish and chips hot with malt vinegar and the lemon wedges.

Imported from ricardocuisine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.