We owe the Brits big time for this classic pub dish. The beer batter highlights the freshness of the fish while also creating a light and crispy coating. Serve these with the accompanying homemade “chips” and watch as adults and children alike flock for seconds, thirds, and fourths.
Recipe information
Yield
Makes 4 servings
Ingredients
4
3
2
1
1
1
1
Need to make a substitution?
Preparation
Step 1
Peel the potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill 30 minutes.
Step 2
Heat the oil in a deep 6-quart heavy pot or deep-fat fryer over moderately high heat until it registers 325°F on a deep-fry thermometer. Meanwhile, drain the potatoes and dry thoroughly with paper towels. Fry one-third of the potatoes, stirring gently, until the edges are just golden, about 4 minutes. Transfer with a slotted spoon to fresh paper towels to drain. Fry the remaining potatoes in 2 batches, returning the oil to 325°F between batches. Remove the oil from the heat and reserve. Cool the potatoes, about 25 minutes.
Step 3
Reheat the oil over moderately high heat until it registers 350°F. Put the oven racks in the upper and lower thirds of the oven and preheat the oven to 250°F.
Step 4
Fry the potatoes again, in 3 batches, until deep golden brown and crisp, about 5 minutes per batch. Return the oil to 350°F between batches. Transfer the potatoes with a slotted spoon to fresh paper towels as fried and drain briefly. Arrange in a shallow baking pan and keep warm in the oven. Increase the oil temperature to 375°F. Sift 1 1/2 cups of flour into a bowl, then whisk in the beer gently until just combined. Stir in 1/4 teaspoon salt.
Step 5
Pat the fish dry, then sprinkle on both sides with the remaining 3/4 teaspoon salt and the pepper. Dredge in the remaining 1/2 cup flour, shaking off any excess. Coat 4 pieces of fish in the batter, 1 at a time, and slide into the oil as coated. Fry, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel–lined baking sheet and keep warm in the oven. Fry remaining fish in batches of 4, returning the oil to 375°F between batches. Season with salt and malt vinegar and serve.
DO AHEAD
Step 6
The CHIPS can be fried for the first time 3 hours ahead and kept, uncovered, at room temperature until refrying.