Beer-Battered Fish and Twice-Fried Chips

Ingredients

•   vegetable oil, for deep frying

•   1 kilogram potatoes, peeled and chopped into chips, and then left to soak in water for at least 20 minutes

•   100 grams flour

•   1 egg

•   salt and pepper

•   200 millilitres lager

•   4 cod fillets

•   malt vinegar

 

Method

1.   Heat the oil to 165 degrees C. Pat your potatoes dry with a clean cloth and carefully add to the oil. Cook for about 5 minutes and remove to a dish.

2.   Meanwhile, make your batter by adding your flour to a bowl with the egg and a good sprinkle of salt and pepper. Mix in the lager. Set aside until later.

3.   Bring your oil up to 185 degrees C. Coat your fish in the batter and carefully add to the hot oil. Cook for about 5 minutes or until crisp and light golden brown. Remove to a dish with some paper towels to absorb any excess oil.

4.   Add your once-fried chips back to the oil and cook again until golden brown (or several minutes more, depending on the size of your chips). Remove to a dish lined with a paper towel.

5.   Plate side by side with a ramekin of hot marrowfat peas and a ramekin of tartar sauce. Sprinkle generously with malt vinegar and salt before serving.