Traditional fish and chips

Ingredients:

French fries

• 12 large Russet-Burbank potatoes
• Rapeseed oil (canola) for frying

Spicy flour

• 2 cups of flour
• 3 teaspoons coarse salt
• 1 tbsp freshly ground black pepper

Beer batter

• 3 cups of flour
• 3 tablespoons paprika
• 3 tbsp coarse salt + extra for fish
• 1 bottle (0.33 l) of light beer (the lighter and more fizzy, the better)

Fish

• 1.3 kg of large white fish, skinless and boneless (e.g. cod)
• Rapeseed oil (canola), for frying
• Quality malt vinegar for serving
• Special equipment: deep fryer

Preparation:

1. Fill a large saucepan (or deep fryer) halfway with oil. Heat the oil to 135°C.
2. Potato:
   
   Peel the potatoes and cut them into strips. Keep the sliced ​​potatoes in water. Dry them thoroughly and drop them into the oil in small batches, being careful not to overcrowd the pan. Fry the potatoes until tender but not yet browned, about 10 minutes. Once all the potatoes are blanched, place them on a baking sheet and refrigerate overnight.
3. When ready to serve, heat the oil to 190°C (350°F) and fry the blanched potatoes, in batches if necessary, until golden brown and crisp on the outside and still tender inside, about 5 minutes.
4. Spicy flour:
   
   Combine flour, salt and black pepper in a large bowl and set aside.
   
   Beer batter:
   
   In a large bowl, thoroughly mix the flour, paprika, and salt. Stirring constantly, add enough beer to thicken the mixture. While whisking, add just enough cold water to achieve a lump-free consistency like sour cream.
5. Fish:
   
   Half fill a large saucepan (or deep fryer) with oil. Heat the oil to 190°C (350°F). Cut the fish into six 220g (0.75oz) portions, removing all bones and skin. Dredge the fish in seasoned flour, shaking off any excess, then dip in beer batter. Let the batter drip off slightly, then carefully lower the fish into the oil.
6. Deep-fry the fish, in batches if necessary, until golden brown and the fish floats to the surface, 5–7 minutes. Use a spatula to remove the fish from the oil and transfer it to a wire rack to drain. Serve on a plate with potatoes, sprinkled with coarse salt, and a garnish of malt vinegar.