🐟 Fish and Chips

20 minutes

1. Cut marris piper potatoes(500 g) into thick chips. Add to boiling water for 10minutes until just tender (tender enough that a knife gives way). Drain in a colander and add to preheated oven tray, add olive oil(to coat), and cook at 200°C for 40-45 minutes, turning halfway, until golden and crispy. Season with salt(to taste).
2. Heat cold pressed rapeseed oil(as needed) in a deep fryer or large, deep pan to 175°C - 190°C.
3. In a bowl, mix all purpose flour(150 g), baking powder(0.5 g), salt(5 g), garlic powder(3 g). Once combined, add pale ale(240 g) gradually, whisking to form a smooth batter. Do not overwhisk.
4. Pat your cod(500 g) dry with paper towels. Toss a piece of fish in all purpose flour to coat, shake the excess off, then dip it into the batter, and immediately add it to the heated oil. Fry for 2-4 minutes until it is golden all over and cooked through. Remove and drain on paper towels. Repeat with remaining fish pieces.
5. Serve the fish with the chips, and add lemon wedges(to serve) and tartar sauce(to serve) or mayonnaise(to serve), and malt vinegar(to serve) on the side. Enjoy!