Beer-battered cod fried until crisp alongside thick-cut chips fried twice for a crunchy shell and fluffy inside — Britain's classic takeaway, traditionally wrapped in paper and eaten with malt vinegar.
Rinse the chips
Cut the peeled potatoes into thick chip shapes and rinse them under cold water to wash off the surface starch.
Par-cook the chips
Blanch the chips in oil heated to 130 degrees Celsius for 5 minutes, until soft but still pale, then drain.
5 minRest the chips
Spread the blanched chips on a tray and let them cool and dry for 10 minutes so the second fry crisps instead of steams them.
10 minMake the batter
Whisk the flour, cornflour, baking powder, a pinch of salt and the cold lager into a thick, bubbly batter just before frying.
Fry the chips again
Fry the rested chips in oil heated to 180 degrees Celsius until deep golden and crisp, about 6 minutes, then drain on paper.
6 minBatter and fry the fish
Dip the cod fillets in the batter, lower them into the 180 degree oil, and fry until the batter is crisp and deep golden and the fish flakes easily at 63 degrees Celsius inside, about 6 minutes.
6 minDrain and season
Lift the fish onto a paper-towel-lined tray and sprinkle it with salt immediately while it is still hot.
Serve at once
Serve the fish and chips right away with malt vinegar on the side.
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