A classic British dish featuring crispy beer-battered cod fillets and perfectly fried russet potato chips, served with lemon, tartar sauce, and malt vinegar.
Season the cod fillets with salt then place in the fridge until ready to fry. In a large bowl, combine the flour, corn starch, baking powder, beer, sparkling water, salt, and pepper. Whisk until a batter is formed. Place the batter in the fridge for around 30 minutes to rest.
Peel and cut the potatoes into 3 in x 1/2 in sticks all the same size. Rinse under cold water to remove the excess starch. Place the cut potatoes in a pot filled with water and season with salt. Bring the water to a simmer and cook the potatoes for 4 minutes. Remove and drain on a wire rack then place in the fridge to cool and dry completely.
Next fill a deep fryer or Dutch oven no more than 1/2 the way up with vegetable oil. Heat to 300 degrees Fahrenheit. Make sure the potatoes are completely dry then fry the potatoes in batches until the edges just start to brown. Remove from the oil and place on a wire rack to dry. Place back in the fridge for a few minutes until you fry a 2nd time.
Increase the oil temperature to 350 degrees Fahrenheit. Dredge the fish in flour and coat in the beer batter. Carefully lower and place the battered fish into the oil away from you. Fry the fish for about 6-8 minutes or until golden brown then drain on paper towels and immediately season with salt. Repeat with the rest of your fish just make sure not to overcrowd the pot.
Increase the oil temp to 400 degrees Fahrenheit. Fry the potatoes a 2nd time in batches until golden brown and crispy. Immediately season with salt.
Serve with tartar sauce, lemon, and malt vinegar. Optionally, garnish with parsley and chive. Enjoy!
