Fish 'n' Chips with Beer Batter

Ingredients for 4 servings:

• 480 g flour
• 3 tsp baking powder
• ½ tsp salt
• 180 ml beer
• 180 ml water, cold
• Olive oil, for frying
• 750 g potatoes, peeled and cut into thick fries
• 4 fish fillets (cod), approx. 160 g each

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

Fried fish in beer batter and French fries

Sift flour, baking powder, and salt into a large bowl. Make a well in the center and gradually add the beer and cold water. Whisk to form a smooth batter. Cover and let stand for 20 minutes. Fill a deep saucepan one-third full with oil. Heat the oil to 160 degrees Celsius (or until a cube of bread browns in 30 to 35 seconds). Add the potatoes in two or more batches and fry until tender but still pale in color. Drain on paper towels. Heat the same oil to 180 degrees Celsius (or until a cube of bread browns in 15 seconds). Halve each fish fillet lengthwise and pat dry with paper towels. Dip the fish in the batter, loosely shaking off any excess. Fry for 3 to 4 minutes, depending on the thickness, or until crisp, golden, and cooked through. Drain on paper towels. Heat the oil back to 180 degrees Celsius and fry the potatoes/fries for 1 to 2 minutes, or until crispy and golden. Drain on paper towels and serve with the fish.