Classic Beer-Battered Fish and Chips

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Beer-Battered Cod

1. Pat the 24 oz cod fillets dry with paper towels, cut into 4 equal portions, and season lightly with ¼ teaspoon of the fine sea salt. 4 min
2. Whisk together 1 cup all-purpose flour, ¼ cup cornstarch, 1 teaspoon baking powder, 1 teaspoon fine sea salt, ½ teaspoon black pepper, and ½ teaspoon smoked paprika in a large bowl. 3 min
3. Pour in 1 cup very cold lager beer and whisk until a smooth, thick batter forms — a few small lumps are fine; do not over-mix. 2 min
4. Spread ½ cup all-purpose flour on a shallow plate for dredging.
5. Pour 2 quarts vegetable oil into a large, deep, heavy pot and heat over medium-high to 375°F, using a thermometer to monitor. 10 min
6. Timing-sensitive step. Working in 2 batches, dredge each cod portion in the flour, shake off the excess, dip into the beer batter to coat fully, then lower carefully into the 375°F oil and fry 4–5 minutes, turning once, until deep golden and cooked through. 12 min
7. Transfer the fried cod to a wire rack set over a baking sheet and hold in a 250°F oven while the second batch fries; return the oil to 375°F between batches. 8 min
8. Serve the battered cod immediately with thick-cut chips, tartar sauce, and lemon wedges alongside. 2 min

Thick-Cut Chipsbase

1. Peel the 2½ lb russet potatoes and cut into ½-inch thick batons; rinse under cold water until the water runs clear, then soak in a bowl of cold water for 20 minutes to remove excess starch. 10 min
2. Drain the potatoes and spread them in a single layer on a clean kitchen towel; pat completely dry. 4 min
3. Heat 2 quarts vegetable oil in a large, deep, heavy pot to 325°F for the first (blanching) fry. 10 min
4. Working in 2–3 batches, fry the potato batons at 325°F for 5 minutes until just tender but not coloured; remove with a spider or slotted spoon to a wire rack and let cool for at least 10 minutes. 20 min
5. Timing-sensitive step. Raise the oil temperature to 375°F, then fry the blanched chips in batches for 3–4 minutes until deep golden and crisp, monitoring the oil temperature between batches. 12 min
6. Lift the chips onto a rack or paper-towel-lined tray and immediately season with 1 teaspoon fine sea salt; serve with a splash of malt vinegar (optional). 2 min

Homemade Tartar Saucesauce

1. Finely chop 3 tablespoons dill pickles, roughly chop 1 tablespoon drained capers, and finely chop 1 tablespoon fresh dill. 5 min
2. In a small bowl, stir together ½ cup mayonnaise, the chopped pickles, capers, and dill, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon Dijon mustard, ¼ teaspoon fine sea salt, and ⅛ teaspoon black pepper until combined. 3 min
3. Cover and refrigerate the tartar sauce until ready to serve. 15 min