Ingredients
- 4 large russet potatoes peeled and cut into fries
- 1 cup all-purpose flour plus more for dredging
- 1 teaspoon baking powder
- 1/2 teaspoon salt plus more for seasoning
- 1/4 teaspoon ground black pepper plus more for seasoning
- 1 cup cold beer
- 1 1/2 pounds cod fillets cut into strips
- Vegetable oil for frying
- Tartar sauce and lemon wedges for serving
Instructions
- Heat oil in a deep-fryer or large pot to 375 degrees Fahrenheit.
- Cut the potatoes into fries and soak in cold water for 10 minutes to remove excess starch, then pat dry.
- In a bowl, combine flour, baking powder, salt, and pepper. Gradually mix in cold beer to form a batter.
- Lay fish strips in plain flour for dredging, then dip into the batter to coat completely.
- Fry the potatoes in batches until golden brown and crispy, about 5 minutes. Drain on paper towels and season with salt.
- Fry the battered fish in batches until golden and crispy, about 7 minutes. Drain on paper towels and season with salt and pepper.
- Serve the fish and chips hot with tartar sauce and lemon wedges.
